Aloo Jeera Paratha is one of those dishes where small details lift the result, like roasting the jeera before mixing or keeping the potatoes airy instead of pasty. The Aashirvaad Shudh Chakki Atta dough gives enough stretch to hold the filling without tearing, making it beginner-friendly yet full of depth. Each bite carries warmth, crunch, and a subtle tang.

This recipe turns soft parathas into crisp, scoopable nachos by controlling dough hydration, cooking stages, and final baking. Using Aashirvaad 100% MP Sharbati Atta ensures smooth dough, clean rolling, and a light crunch without hardness. Paired with fresh salsa and creamy guac, these nachos balance texture, freshness, and flavour in every bite.

Missi paratha is a traditional North Indian flatbread, particularly popular in Rajasthan and Punjab, known for its wholesome, spiced flavours. This version adds a twist by folding the dough into delicate layers, making it flakier than the regular missi paratha. Infused with onions, green chillies, fragrant spices, mint, and coriander, this paratha stands out for its flaky layers and golden, crisp texture.