Crisp at the edges and tender through the middle, Vegetable Fried Idli is a vegetarian South Indian breakfast, main course made with left over idlis, oil, and ginger garlic paste in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Sweet, inviting, and made for sharing, Sweet Potato Paratha is a vegetarian Indian breakfast, main course made with sweet potato, whole wheat flour, and ginger in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Lauki Paratha (Bottle Gourd Flatbread) is a vegetarian Indian breakfast, main course made with whole wheat, lauki (bottle gourd), and palak (spinach) in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Makhana Paratha (Lotus Seed Paratha) is a vegetarian Indian, North Indian breakfast, main course made with whole wheat or multigrain flour, roasted makhana / foxnut/ lotus seed, and red chilli powder in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Palak Paneer Paratha is a vegetarian Indian breakfast, main course made with whole wheat flour, palak (spinach) puree, and water in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Crisp at the edges and tender through the middle, Palak Poori (Fried Spinach Puffed Bread) is a vegetarian Indian breakfast, main course made with wheat flour, fine sooji (rava), and spinach (palak) in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Broccoli Paneer Paratha is a vegetarian Indian breakfast, main course made with whole wheat flour, salt, and oil in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Ajwain Paratha is a vegetarian Indian breakfast, main course made with whole wheat flour, ajwain (carrom seeds), and red chili powder in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Chole Paratha Recipe (Chickpea Paratha) is a vegetarian Indian breakfast, main course made with whole wheat, salt, and oil in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Zucchini Carrot Paratha is a vegetarian Indian breakfast, main course made with whole wheat or multigrain flour, green zucchini, and carrot in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Avocado Paratha Recipe (Whole Wheat Indian Avocado Flatbread) is a vegetarian Indian, Mexican breakfast, main course made with ripened avocado (butterfruit), whole wheat, and ajwain (carrom seeds) in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Creamy Spinach Pasta is a vegetarian Italian breakfast, main course made with dried farfalle pasta, spinach puree, and garlic cloves in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
