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.

Punjabi Aloo Paratha is a soft, flavour-packed stuffed flatbread made by combining spiced mashed potatoes with freshly kneaded whole wheat dough. Cooked on a hot tawa with ghee, each paratha turns golden, crisp on the outside and tender inside. It’s comforting, wholesome and perfect with curd, white butter or pickle.

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.