Out of the long list of Parantha specialties, we ordered Aloo Parantha, Mix Veg Parantha and Methi Matar Parantha for the three of us. However, out of curiosity, I checked if they used the similar Thick Tawa (Griddle) which they use in Agra. Vishal smiled and confirmed that the similar Tawa which weighs around 40 kgs is used for shallow frying the Parantha, one at a time.
Last week, we drove down to Agra. The idea was to explore some local flavours and we were delighted with what the city had to offer during this short trip. I had an amazing Tea from a unique shop, some great tasting Paranthas, breakfast of Bedai Subzi, some great Chaat and some amazing Sweet Dishes, including a Makhan Ka Samosa (yes Butter Samosa, you read it right) and Hot Milk.