tag:blogger.com,1999:blog-2019364330275165959.post2941799672823887488..comments2007-03-08T11:47:37.446-04:00Cynthiahttp://www.blogger.com/profile/01565340772467109199noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-2019364330275165959.post-57915964268343324862007-03-08T11:47:00.000-04:002007-03-08T11:47:00.000-04:00Best of both Worlds! What better than some hearty aloo paratha with meatballs or maybe even some kebabs!Monishahttp://www.coconutchutney.org/noreply@blogger.comtag:blogger.com,1999:blog-2019364330275165959.post-7630531804530204042007-03-07T20:33:00.000-04:002007-03-07T20:33:00.000-04:00@ Trupti - the flour we use for a variety of roti (parathas) here in the Caribbean, is usually AP. One time I made dhal puri for some friends with whole wheat flour, while the ate it gladly, they admonised me to only make it with AP for them.Cynthiahttp://www.blogger.com/profile/10382440924828201470noreply@blogger.comtag:blogger.com,1999:blog-2019364330275165959.post-15649591550758828702007-03-07T16:23:00.000-04:002007-03-07T16:23:00.000-04:00Your aloo rotis look really good...interesting variation to use AP flour.<BR/><BR/>truptitruptihttp://www.blogger.com/profile/14550939425063803575noreply@blogger.comtag:blogger.com,1999:blog-2019364330275165959.post-13051655937587372312007-03-06T23:18:00.000-04:002007-03-06T23:18:00.000-04:00Same process as dhal puri right?Anonymousnoreply@blogger.com