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It is one of the most comfortable food in India which has enjoyed its own popularity over the years. A variety of vegetables such as potatoes, carrots, cauliflower, radishes, peas were used to make these stuffed parathas and were fried in ghee and enjoyed with white butter, mango pickle, green chutney, yogurt and even lassi / chas. In fact, if there were any leftover vegetables, our mothers / grandmothers would smear them and fill the parotta.
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