Kneading dough with milk instead of water enhances texture, taste, and appearance of breads and flatbreads by adding richness and softness.

Dear chai lovers, we all know how much tempting it is to grab that freshly brewed morning milk tea, especially during the winter. And, the happiness gets doubled when you have got some parathas to ...

This is your standard laminated paratha, using the browned, nutty milk solids from brown butter to laminate the dough. For the flakiest results, form the dough coils the night before and let them rest ...

Made with grated paneer mixed with veggies, spices and herbs, this spicy stuffing is filled inside a freshly kneaded atta dough and is cooked to perfection with some ghee. Packed with high protein ...