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becomes an indulgence once again
It’s proven to counter high blood sugar and may have cancer fighting properties too
Prepare to be surprised and delighted at the same time
but because the aroma of them evokes the emotions of that particular season
pretending that it was an ordinary thing to do
Ammiji’s Parantha Masala becomes an indulgence once againWhats a Punjabi without paranthas? There are paranthas made of leftover dal for breakfast, aloo paranthas made for lunch and plain paranthas made to go with the masala mutton at night. And what stays constant in all these paranthas are the spices used. Ammiji makes her own special blend of parantha masala. Having a masala ready saves times when youre mixing the stuffing for paranthas and perks up plain namak ajwain paranthas too. Thats what Ammiji
