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pizza paratha.mPizza paratha is a desi style snack, meal or brunch. In Pakistan it is very famous. My son’s always ask me to make pizza parathas for school lunch.


Flour2 cups
Salt1/2 tsp
Chicken boneless1 cup
Chicken tikka masala2 tbsp
Capsicum1 chopped
Onion 1 small chopped
Olives6-7 chopped
Mushrooms3, chopped
Pizza sauce2 tbsp
Mozzarella cheese1/2 cup , shred it.
Oilfor frying


  • Add salt in flour and knead with water, make soft dough.
  • Marinate chicken in Tikka masala (take any brand)  for 1/2 hour and cook in 1 tbsp oil till tender.
  • In a bowl add onion, capsicum, olives, mushrooms, shredded chicken, pizza sauce and mozzarella cheese. Mix well.
  • divide dough. Make balls. Take two balls and roll them.
  • On one flat bread spread  chicken mixture.
  • Cover with second flat bread.
  • Roll it carefully and fry using less amount of oil.
  • Fry from both sides and serve with ketchup.
pizza paratha.d
  • Enjoy 🙂
pizza paratha

MOOLI PARATHA MTraditional Pakistani lunch with Lemon pickle or Raita. Who will say no to these delicious Parathas. Last time I have posted my Mother’s recipe but today here is my Maid’s recipe. She told me that they serve these parathas with home made butter and pickle. Try them today.

You can check my Mother’s recipe here: MOOLI/ RADISH PARATHA



  • Mooli/ radish      2 medium size
  • Oil                          2 tbsp.
  • Crushed red chilies   1 tbsp.
  • Salt                         to tatse
  • Red chili powder  1 tsp
  • All spice / garam masala powder    1/2 tsp
  • Cumin seeds          1/2 tsp
  • Green chilies and coriander leaves chopped  2 tbsp.
  • Whole wheat dough   as needed


  • Grate radish/ Mooli and squeeze it in both hands to remove water.
  • In oil add cumin seeds, let it crackle and add grated mooli.
  • Add all ingredients and mix well.
  • Cook for 5-10 minutes and add coriander and chilies.
  • Mix and let it cool for few minutes.
  • Make a small roti/ flatbread and spread mooli mixture on it. Cover with another roti and roll it.
  • Carefully transfer it to Tawa and fry it. You can use ghee or oil.
  • Serve with Raita and butter on top of it.

shermal mainThose living in Karachi will second my opinion that this sweet bread “SHEERMAL” is one of a popular and famous bread in Karachi. People normally serve this with Qorma of all types. Here in Punjab you will not find the similar Sheermals. When I saw Shiren appa’s recipe of Sheermal I decided to try it very next day. Thou Sheermals were very delicious and perfect but were not like Karachi wala Sheermals. They were like Taftans in fact 🙂 But I liked them a lot. So am sharing the recipe with you.


Flour2- 1/2 cups
Caster sugar1 tbsp
Khoya1/2 cup
Salt 3/4 tsp
Butter3 tbsp
Cream3 tbsp
Yeast2 -1/2 tsp
Powder milk4 tbsp
Kehwra water1 tsp
Sesame seedsas needed
Milkfor brusing


  • Mix all ingredients except sesame seeds in a large bowl and knead into a soft dough with Luke warm water.
  • Bang it and again knead it repeat this process and leave it for 2 hours till double.
  • Now divide it in equal parts and roll it.
  • Prick the center with fork and brush milk on top. Sprinkle sesame seeds and bake at 180c for 10-15 mins.
  • Remove immediately and brush milk and cover with foil.
  • Serve with Qormas or Karhai.
shermal d

IMG_2415Bolani means stuffed flat bread or turnovers, cooked with vegetable fillings in it.I am here posting most popular filling of Bolani….. Bolani, you can make with a number of fillings with a lot of variations.


Spring onions ,green leafy part4 tbsp
Black pepper1 tsp
Saltto taste
Green chilli 1 tbsp chopped.
Coriander1 tbsp
Flour2 cups
Salt pinch
Cold water for kneading dough
Oilfor frying bolani.


  • Mash potatoes and mix finely chopped spring onion, black pepper, salt, green chilli and coriander.
  • I have added Cheddar cheese in the filling just to give a twist in this recipe..:) you can ad 3-4 tbsp cheese if you want to add.( optional step)
  • In flour add salt and knead with water.
  • Now make a flat round thin bread and place filling on one side, turn other side over and seal with fork.
  • Fry in 2 tbsp oil or butter.
  • Serve hot.

Cooking is a talent and Skill both. You must love it enough to build up skill but if you aren’t talented and imaginative you won’t be fixing any truly interesting dishes or meals.

Very well said …because i know a person who has both qualities she is talented and creative. I met her in a contest arranged by my another nice friend Sharmeen Haris. And i was totally inspired by her work (still i am..lolz) This idea struck my mind during a conversation with her about the same topic. This foodie world brought us closer thou we never met or see each other but we are Friends…Good Friends….:)




I am very thankful to her for sharing her delicious recipe with us.




mince 2 pounds
onions 2 medium
tomato 2 medium
boiled potato 2 large (optional)
fresh garlic 1 tbs heaped
fresh ginger i tbs thinly sliced
red chili powder 1 tbs
crushed pepper 1 tsp
salt 1 tbs
turmeric powder 1/4 tsp
crushed coriander 1tbs
garam masala/all spice powder 1/2 tsp
dry fenugreek (sokhi meethi) 1 teaspoon
cilantro (hara dhaniya) half bunch
mint leaves 10 to 12
oil 2 to 3 tbsp (not more than that..we need dry mince)


First heat oil and add chopped garlic fry it until golden brown than add mince and fry it until its water dried and mince look like very very light golden…. then add thinly sliced tomato,thinly sliced onion, ginger and all spices except fenugreek ..add 1/4 cup of water and cook it on medium heat until the water dries out completely…. at the end put cilantro and fenugreek and mix it well.. Turn off the stove and let the mince cool down completely before stuffing in naan..


all purpose flour 4 cups
Dry active Yeast 2 tsp full
Baking Powder 2 tsp flat
Sugar 2 tsp
salt 2 tsp
Oil 2 tbsp
milk 2 tbsp (Luke warm)
hand hot water as needed for kneading


Mix all dry ingredients together..then add oil and mix it well after that add milk mix it and then knead it with hot water which u can bear 🙂 … it helps to rise the dough…
Cover the dough with kitchen towel at warm place.Let the dough rise for about 1 and half hour ..Make balls bigger than regular roti becoz we have to put mince in it and cover it again and let it sit for about 10 to 15 minutes…


Flatten the ball using your hands (or rolling pin), roll it out slightly about 5 inches and then place about 2 heaped tbsp of the mince stuffing in the center and pull the edges up, seal and shape into a ball again.Dust with a little flour and roll out like a roti/ flat bread.
Brush the top with melted butter and some cilantro or mince leaves.put impression with the help of fork.pre-heat your oven for 20 minutes maximum temperature.Remove the hot baking tray from the oven, grease it well with butter and place the naan on to it (i used pizza stone u can use tawa as well)
Put naan into the oven on the top rack for 1-2 minutes till the top of naan goes golden brown (keep an eye after 1 minute).Take out the naan from oven brush more butter..
Wrap the naans in a clean tea towel and serve hot with podina chutney or lassi.



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These are few pics i have shared here.But i must say she is awesome..:)

Please do comment and boost up her spirits.


Parathas or flat bread you can serve in breakfast…lunch…dinner…or even can be your lunch box item…I am sure this recipe you will find different and finger licking delicious.


Mince (chicken/mutton/beef)1/2 kg
Brown onion1 tbsp
Ginger garlic paste1 tbsp
Yogurt1/2 cup
Saltto taste
Raw papaya paste1 tbsp
All spice powder1 tsp
Crushed red chillies1 tbsp
Poppy seeds roasted and grinded1 tbsp
Cinnamon powder1/4 tsp
Cloves powder1/4 tsp
Coconut powder1 tbsp
Chopped green chillies1 tbsp
Green coriander 2 tbsp


  • Chop mince one more time in chopper .Because we want very fine mince.
  • Marinate mince with all ingredients and set aside for 4-5 hours.You can give smoke of coal to mince on this stage too.
  • Knead the dough and make small balls.( normal dough for flat breads)
  • Roll one ball and spread mince then roll another ball and make a small flat circle and place on first one with mince.
  • Now roll it and make a thin flat circle and make impressions with fork to seal the edges.
  • Fry in oil or ghee , but fry on low flame because the mince is raw so it will take some time to cook properly.
  • Serve with yogurt sauce or green cheteny .











This recipe i am sending to: 

and to


In our language we can call it as” NUTELLA KE LACHE DAR NAAN”….LOL. This is my own successful creation.This can be you breakfast, brunch, hi tea snack, kids lunch box snack or you can give this as a gift to your sweet friends…:)


Plain Flour2 cups
Sugar 4 tbsp
Salt1/2 tsp
Butter2 tbsp
instant Yeast2 tsp
Nutella spread/ any other chocolate spreadas needed
Granulated sugaras needed
Egg wash1 no.
Milk1 cup (for kneading)


  • Add all ingredients except Nutella  and knead well with warm milk.
  • Set aside for 2-3 hours and then divide dough in 4 portions, dust plain flour on working surface and roll the dough.
  • On the rolled dough spread nutella and then roll one portion and make a long roll.
  • Now make a coil shape of this roll and with light hands roll it again to make a flat bread.
  • Brush egg wash on top and sprinkle granulated sugar.
  • In the same way make all four breads.
  • Bake it at 180c till bread become brown from top.
  • Serve hot with Chocolate or Caramel topping.
IMG_0487down IMG_0489down

IMG_0711MAINIn Filipino culture, the mother is known as the “ilaw ng tahanan” or light of the home, signifying her role in nurturing her family and creating warm memories for everyone.
I can’t forget the taste of Basen parathas which my mother was making…Those who are on diet can add these yummy parathas in their diet plan.


Wheat flour1 cup
Gram flour1/2 cup
Onion small ,thinly sliced1
Green chillies,chopped2 small
Fresh coriander leaves2 tbsp
Saltto taste
Red chili powder1 tbsp
Whole coriander seeds,crushed1 tsp
Cumin seeds,crushed1/2 tsp
Anar dana/pomegranate seeds1/4 tsp(optional)
Oil/gheefor frying and 2 tbsp for adding in the flour.


  • Mix all ingredients in flours and knead with water.
  • Set a side for 1/2 hour and make parathas.
  • Make impressions with fork or knife, if you like.
  • Serve hot with green chateney.




Fresh coriander1 cup
Mint leaves1/2 cup
Imli pulp/ tamarind 2 tbsp
Saltto taste
Ginger1/2 tsp
Cumin seeds1/4 tsp


  • Blend all ingredients and serve.



When i first time experienced these delicious naans i was so happy to get a very good recipe which we can enjoy as an evening snack or can give our kids in lunch boxes.


Pizza doughfor 1 large pizza
Chicken bone less1 cup
Capsicum1 medium
Onion1 small
Crushed black pepper1/tbsp
Crushed red chilli1 tsp
Saltto taste
Whole coriander seeds1/2 tsp crushed
Gram masala /whole spice powder1/4 tsp
Olive/ vegetable Oil 2 tbsp
Cheeseas needed


  • In a pan heat oil and add onion,saute it and add chicken and all other spices.
  • Cook chicken till properly cook then add capsicum and olives finely chopped.You can add chopped coriander also.Let it cool down completely.
  • For dough recipe you can see the link:
  • Transfer dough on a flat surface and mix all cooked ingredients.
  • Knead it well.Roll it with rolling pin and cut small circles or any shape of your choice.
  • On the surface spread cheese and olives and bake it .
  • Enjoy with any sauce or ketchup.
  • You can make naans and freeze them in zip lock bags ,when needed just thaw them and bake…:)

Frozen Prathas
These parathas are my “Helper Parathas”, they will help you when you do not want to make Roti or help you when you are late from shopping or work, just grab few and make kebab paratha, khagina paratha etc. I got inspiration from my Family friend, Saista Humiyun she told me that she usually makes 40-50 at a time (super lady 🙂 ) and freeze them.


Plain flour 1 cup
Wheat flour1 cup
salt1/2 tsp
Sugar1 tsp
Milk powder (optional)1 tbsp
Baking powder1 tsp
Margarine as needed
waterfor kneading


  • Mix flour, salt, sugar (I have not used sugar because my husband do not like sweet taste of paratha), powder milk, baking powder.
  • Make a small well in the flour and add water, start mixing from the center and after mixing knead well.
  • Set aside for 1/2 hour and then make a long cylindrical shape of dough and cut them in equal halves, you can make at least 4-5 parahs .
  • Now roll one parah/ball and spread margarine all over and cut from center, roll as shown in picture below.
  • Roll parah and make a flat circle/roti. Now place this on butter paper or plastic sheet, again make a paratha and place on first one separating by butter paper.
  • Make a stack of parathas in the same way and keep them in a zip lock bag. Keep in freezer in a plate.
  • Your parathas are ready… when needed just fry them in 2 tbsp oil/ghee.

I mentioned palak paratha recipe previously as well but this one is a bit different, easy and very tasty. Though its very cold these days but I like to have these with achar/pickle any way. Try and comment…


Wheat Flour 2 cups
Salt pinch
Red Chili Powder 1 tsp
Whole coriander (crushed) 1/4 tsp
Green Coriander few leaves
Green Chili (chopped finely) 1
Spinach Paste
(boil 2 cups washed and sliced spinach with 1/2 tsp salt and ¼ tsp red chili powder)
1/2 cup
Ghee/Butter for frying


  • In a large bowl mix all ingredients and knead with small amount of water.
  • Set aside for few minutes.
  • Take a small portion of dough and make a ball then roll it with  rolling pin and make a small roti then spread ghee or butter.
  • Cut from center with a knife and roll it clockwise to a parah/ball shape.
  • Flatten it on the surface and with rolling pin roll it and make a thin roti.
  • Now fry it on medium flame. Enjoy this with lemon pickle

My mother used to make these parathas in winter. She usually made these for me because I didn’t like to eat spinach in my childhood, but was a paratha lover and combination of two always attracted me…


Palak (boiled and mashed) 1 cup
Flour 1.5 cup
Red Chilli Powder 1 tbsp
Salt as desired
Zeera (crushed) 1 tsp
Hara Dhania (chopped) 2 tbsp
Hari Mirch (chopped) 2


  • Add all ingredients and knead well.
  • Set aside for an hour.
  • Now make parathas and serve with chatney…

 I saw my mother and mother in law making these parathas, but I usually make these with grilled and BBQ food. As I mentioned I am a paratha lover and in winters I love to make these parathas with chai and egg/onion omelet…


Meida 1.5 cups
Atta 1/2 cup
Ghee/Oil 2 tbsp
Salt as desired
Water as desired for kneading


  • Mix all ingredients and knead well.
  • Set a side for 2 hours.
  • Make a roti and spread ghee then roll and make a parah.
  • Roll it again and make paratha.
  • Fry in ghee.

My mother used to make these parathas in winter. And believe me if you will take these with podina dahi chatney, you will find them so tasty. Podina will make radish digest easily.


Plain Flour

Knead above ingredients well.

Filling for parathas:

Molli/Radish 2 large
Green Chilli (chopped) 2 small
Hara Dhania 2 tbsp
Salt as desired
Crushed Red Chilli 1/2 tsp
Zeera (roasted and crushed) 1 tsp


  • Peel off the skin of moli and then grate it.
  • Now with both hands squeeze the grated radish and add all other ingredients and mix well.
  • Make parathas in ghee on slow flame.
  • Serve hot with podina chatni or hara dhania chatney.

This is a basic recipe of naan and from this recipe I will tell you to make other masala naans. In Punjab I have seen different types of naans i.e. mandri, patiri, qulcha, potato naan and much more. Inshallah will share all these recipes wit you.


Meida 3cups
Salt as desired
Yogurt 1 tbsp
Sugar 1 tsp
Yeast (instant) 1 tsp
Egg 1
Oil 1 tsp
Luke Warm Water as desired


  • Seive meida and add all ingredients in it.
  • Now knead with water or you can use milk as well.. punch the dough, if sticky then grease your hands with oil and knead again.
  • Set aside to rise… make naans and bake in oven.

Sheerin aunty’s recipe , I’ve  tried this alot of times and believe me the taste and softness of these parathas are mouthwatering ,this is my side dish with bbq and grilled food .I love to serve these with bbq.


meida  1 cup

salt  pinch

wheat flour  2tbsp

ghee   2 tbsp

sugar   1tbsp

egg   1  beaten

water for kneading


In a pan add ghee and fry flour in it then remove from stove and mix egg and sugar then mix it with flour, again cook it ,stir fast and let sugar dissolve .Now set this mixture aside.

In meida mix salt and knead it with water ,dough should be soft.leave it for 1-2 hrs.

Now make equal size balls and roll them and make small roti then apply egg mixture ,now cut one side  roll it and make a parah again.Roll it and make thin roti and fry in ghee…..


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