Noun:

Paratha,

parathas শব্দের বাংলা অর্থ এর উদাহরণ:

ভর্তা আলু চাট আলু টিক্কি "Breakfast like a king: Here's how to make Aloo Paratha" ।

  "Mughlai Paratha" ।

  "Kerala Paratha Recipe" ।

parathas's Usage Examples:

for various stuffed wheat puranpolis (which Achaya (2003) describes as parathas) are mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled.

Aloo parathas consist of unleavened dough rolled with a mixture of mashed potato and.

well, and is often served as a breakfast meal along with other types of parathas.

چُوری, Hindi: चूरी) is a traditional sweet confection made out of leftover parathas or rotis by crumbling and pounding them coarsely and stir frying them with.

"From crispy 'parathas' to flavourful 'qormas': Debunking the many myths of Mughlai cuisine".

type of vegetable stuffing one wishes to have – the aloo parathas is the most popular.

 The alley of parathas) is a 2014 Indian romance comedy film directed and produced by the award-winning playwright and theatre.

Parathas most likely originated in the Punjab, where a heavy breakfast of parathas with freshly.

For example, parathas are either made layered by spreading with ghee, folding and rolling out.

It is a popular stuffing in parathas.

parathas stuffed with either potatoes, radishes or ground meat are popular and a common breakfast dish.

Layered parathas or "lachah/tehdaar" parathas.

biryanis, kaliyas, nahari-kulchas, zarda, sheermal, rumali rotis, and warqi parathas.

up of whole wheat or refined wheat flour which includes roti, parathas, stuffed parathas and is made with sabzi, dahi (yogurt), or raita.

operations, the company began a new product line that purveys stuffed parathas, named "Hello Paratha".

onion slices, lemon wedges or green chutney and eaten with naan breads or parathas.

These semi-cooked parathas are then kept aside until needed, at which time they're put back on the.

biryani, kaliya, nahari-kulchas, zarda, sheermal, roomali rotis and warqi parathas.

Ghee is important to traditional North Indian cuisine, with parathas, daals and curries often using ghee instead of oil for a richer taste.