Parathas from The Essential Indian Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker (page 94) by Archana Mundhe
- whole wheat flour
-
ghee
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Dill lentils with chile and garlic (Suva ni bhaji); Sweet and tangy lentils (Ambat goad varan); Spicy lentils (Daal fry); Curried red kidney beans (Rajma); Black-eyed peas curry (Chawli chi usal); Chickpea curry (Chole); Mixed lentils with ginger and chile (Mom's daal); Cumin rice (Jeera rice); Pumpkin coconut shorba; Raw mango curry (Kachi kairi nu shaak); Paneer in spinach sauce (Palak paneer); Potatoes with fresh fenugreek leaves (Aloo methi); Baby potatoes in spicy masala sauce (Dum aloo); Stuffed baby eggplant (Baingan masala); Curried bottle gourd and lentils (Lauki chana); Corn on the cob in peanut curry (Makai nu shaak); Curried cauliflower with peas (Gobhi matar); Mixed vegetables in tomato and cashew sauce (Navratan korma); South Indian coconut egg curry (Malabar egg curry); Spicy ground chicken chili (Kheema); Lamb rogan josh; Spicy lamb vindaloo; Lamb shanks curry; Eggplant raita
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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