Tava Missi Paranthas with Paneer Lababdar

Tava Missi Paranthas

A sheer Punjabi Delight. Who does not like Punjabi khaana(Punjabi Food) .  A typical Punjabi Parantha. I have used Chaas ( butter milk ) to make the dough. You will get very soft Missi Paranthas or Missi Roti. Missi Roti is usually a combination of 2 types of flour. Do give a try. I am sure you will enjoy making these paranthas as much I have enjoyed making them. Goes well with any gravies, dhals, raithas and achaar( pickle ) or with any vegetable curries. Happy Parantha Making.


Wheat flour – 1 cup

Besan ( Channa dhal flour ) – 1 cup

Ajwain ( carom seeds ) ( omum ) – 1 tablespoon

Salt to taste

Melted hot ghee – 1 tablespoon

Turmeric powder – 1/4 teaspoon

Kashmiri chilli powder – 1 teaspoon

Crushed kasoori methi leaves – 1 tablespoon

Chaas ( thin butter milk ) – required amount to make the dough

Amul butter – required amount to baste ( smear ) on the cooked paranthas


Take a big flat plate. Add in the wheat flour, besan, salt, chilli powder, turmeric powder, ajwain, crushed kasoori methi and mix well. Add the melted hot ghee. Mix well.Sprinkle chaas and make a soft dough. Cover and rest the dough for 30 minutes. Make slightly thick roties (Paranthas). Cook on a tava on medium flame till golden on both sides. Smear Amul butter on the paranthas and serve hot.

Chef’s Tips

1) Making the dough with chaas keeps the paranthas very soft for a longer time.




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