This Methi Besan Premix is a versatile Punjabi pantry essential made with fresh methi leaves, aromatic whole spices, and tangy flavour enhancers like aamchur and achaar masala. Once prepared, the mix can be used instantly to whip up pakoras, parathas, dry sabzis, masala rotis, or even stuffing for kachoris. About The Creator: Nidhi Khosla | @Ohmyvegggies I’m Nidhi Khosla, the creator behind OhMyVegggies. My love for cooking began at the age of nine, inspired by time spent in the kitchen with my parents — especially my father, an exceptional cook. Food was always where my curiosity and creativity felt most alive. Although life led me to a 15-year journey as an educator, the dream of becoming a chef quietly stayed with me. In 2023, encouraged by those around me, I finally listened to that inner voice and took a leap of faith. Today, I’m a full-time food creator, sharing simple, heartfelt recipes that carry comfort, nostalgia, and the kind of warmth that only home-style food can bring.

North Indian food would not be complete without the fragrant and hearty Punjabi garam masala. The “hot spice blend” in garam masala doesn’t really mean hot; rather, it describes the way it warms food, making it ideal for the chilly winters in Punjab. In traditional Punjabi cuisine, this masala is used to enhance the flavour and fragrance of hearty foods such as dals, meat curries, and sabzis. When the weather turns cold, the energy-balancing warming spices like nutmeg, cinnamon, and cloves are at their peak, making garam masala all the more essential. Here’s an easy-to-make Punjabi garam masala recipe for your ease.

Aloo Paratha Fries reimagine the beloved stuffed paratha in a playful, snackable format. The classic spiced potato filling is sealed inside soft wheat dough, rolled, cooked, sliced into strips, and baked until lightly crisp. Perfect for tea-time, lunchboxes, or party platters, these fries deliver the comfort of aloo paratha with the crunch of a baked snack.