After leaving from Pahalgam, on a cold winter night, I was hoping for something nice and warm to eat. There, I spotted a saviour at the roadside. Seeing the garma-garam bhajiya and mithai, I decided to stop by. Rubbing my hands to get the warmth, I headed to the stall, and there, I saw a massive puri, or was it a bhatura? Curiously I went ahead and got to know that it was a special parantha or parotha (as they call it) served with halwa, which can be usually found near Sufi Shrine. The parotha looked so good, that I asked him if I could learn and make one like they did. He happily showed me the whole process, and then it was my turn. The oil was nice and hot, I took up the challenge to try and rolled the dough like he did, using technique of making rumali roti. I was hoping to replicate his parotha, but not bad of a try I think. I almost got there and then fried it until perfectly crisp. Finally, unlike our usual parantha, I savoured this huge piping hot parotha with halwa in the Kashmiri style.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #GiantHalwaParatha
