A popular wintertime filled flatbread, aloo matar parathas are made by stuffing soft whole wheat dough with a flavourful blend of mashed potatoes and tender green peas, then roasting until cooked through. It’s a substantial North Indian dish that tastes best with butter or yoghurt, as it’s rich, warm, and subtly spicy. These parathas puff beautifully and remain soft for hours thanks to Aashirvaad 100% MP Sharbati Atta.

Indulge in the tantalising flavours of Tofu Lachcha Paratha, a layered flatbread recipe that combines modern protein science with time-honoured Indian cooking techniques. Aashirvaad 100% MP Sharbati Atta gives the dough a smooth feel and makes it absorb water excellently. While the lachcha method ensures flakiness with its tiered spiral approach, kneading in crushed tofu boosts softness and nutritional content. These parathas cooked in ghee can be perfect for breakfast, lunch and dinner.

These vegetarian galouti kebabs blend soft shakarkandi with creamy rajma to recreate the iconic melt-in-the-mouth texture of the traditional Awadhi dish. Light spices, roasted besan, and a touch of ghee add richness, while the smoky aroma enhances authenticity. Perfect for parties, festive gatherings, or cosy evening snacking.