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he parotta is typically stretched thin like a roti, then filled with a
he parotta is typically stretched thin like a roti, then filled with a beaten egg, spices, onions, and sometimes minced meat or vegetables.
130
Parottas and stir-frying them with eggs, onions, tomatoes, and aromati
Parottas and stir-frying them with eggs, onions, tomatoes, and aromatic spices. The parotta pieces are tossed on a hot griddle with curry leaves, green chilies, and a blend of masalas, creating a rich, spicy, and flavorful dish
140
Parotta filled with a spicy and flavorful chicken masala made from ten
Parotta filled with a spicy and flavorful chicken masala made from tender chicken, onions, tomatoes, green chilies, and aromatic spices.
150
Parottas and stir-frying them with shredded chicken, eggs, onions, tom
Parottas and stir-frying them with shredded chicken, eggs, onions, tomatoes, and aromatic spices. The dish is cooked on a hot griddle with curry leaves, green chilies, and a blend of masalas, creating a rich, savory, and slightly crispy texture
150
The dough is kneaded, layered, and then stretched to achieve its signa
The dough is kneaded, layered, and then stretched to achieve its signature flakiness before being cooked to perfection
70
Parottas and stir-frying them with tender, slow-cooked mutton, eggs, o
Parottas and stir-frying them with tender, slow-cooked mutton, eggs, onions, tomatoes, and aromatic spices. The dish is prepared on a hot griddle with curry leaves, green chilies, and a blend of masalas, creating a rich, savory, and slightly crispy texture.
225