Ammiji’s Parantha Masala but because the aroma of

but because the aroma of them evokes the emotions of that particular season

For a month or so

No preservatives or additives have been used to make this pickle

It’s proven to counter high blood sugar and may have cancer fighting properties too

Ammiji’s Parantha Masala but because the aroma ofWhats a Punjabi without paranthas? There are paranthas made of leftover dal for breakfast, aloo paranthas made for lunch and plain paranthas made to go with the masala mutton at night. And what stays constant in all these paranthas are the spices used. Ammiji makes her own special blend of parantha masala. Having a masala ready saves times when youre mixing the stuffing for paranthas and perks up plain namak ajwain paranthas too. Thats what Ammiji