pegasys and copegus cost Parantha. Paratha. Parauntha. No matter how you say it, paranthas have been an Indian breakfast staple since like, forever. They're called Palata in Burma and farata in the Maldives. But all of us can proudly puff out our chests and say that paranthas actually originated from the Indian Subcontinent. They have conquered our hearts, taste buds & lunch boxes. They are the cheat codes our mums used to make us eat all the veggies we wouldn't have any other way. Be it with butter, curd, pickle or plain, paranthas are just awesome.click here
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Ajwain or carom seeds, when sprinkled with salt & pepper on the parantha dough & cooked till golden brown colour result in one delicious breakfast.
You were drooling, weren't you? I like mine withfinely chopped onions, coriander leaves & hari mirchi.