At first glance, thepla and paratha look like close cousins. Both are flatbreads, both are comforting, and both can disappear quickly from the breakfast plate when served hot with curd, pickle, or a ...

Gobhi paratha can be difficult to make when the stuffing breaks through the dough or spills onto the tawa. The problem often starts with the filling rather than the cooking itself. Excess moisture, ...

Bon Appétit joins Chef Meherwan Irani in Delhi to visit Sardar Ji Parathe Wale, a legendary three-generation paratha stall. For over 50 years, this stall has been serving buttery, flaky parathas to ...