The humble paratha - the favorite dish of north India - is nutritious and sustaining. Ask any farmer in Punjab; his day doesn't begin before a breakfast of aloo parathas and lassi. Humble this north Indian staple might be, but its versatility is unmatched, allowing it to be served in countless different ways. And that's why this new book of mine - to enchant you with the wonderful world of parathas. My Parathas book covers a range of recipies from traditional to innovative stuffed varieties. For the busy housewife a section on quick parathas using readymade chapattis is included. You will come across all-in-one parathas too where the vegetables and spices are mixed during the kneading process itself.And when I talk about parathas how can I leave out other popular Indian breads like naans, theplas, bhakris, phulka's etc.? The book would have been incomplete without them. You will realize that the best thing about making parathas is that the ingredients will always be available on your kitchen shelf. Variations can be adapted to your imagination or to the availability of ingredients in your kitchen. I usually cook the parathas till they are half done, cool and store them in the refrigerator. When hunger strikes, I just fry them again with a little ghee or oil. The next time you are in hurry or when your children ask for something different, do not worry, just browse through this book and rustle up your own yummy parathas.
