Malido, a wheat flour based pudding that is served up at most Parsi religious occasions. The traditional recipe takes hours to make. Luckily, this shortcut version yields a delicious result too!
Grantroad’s cozy little Parsi shop, PAC is one of the things I miss most about Mumbai. Especially their Chicken Puff. Here’s my tribute to PAC with a home style version of Parsi Chicken Puff that’s more creamier and meatier.
Made with just ghee and jaggery, these simple lollypops have stood the test of time. A rare treat my parents and grandparents both remember enjoying.
Recipe contributed by Good Parsi Wife The Good Parsi Wife is a full time mother, full time foodie and part time Engineer living in Western Australia. In her spare time (does that even exist!?) you can usually find her in the kitchen experimenting for her family and social media followers, or singing and dancing around…
Filled with the goodness of seasonal harbhara chana (fresh chickpeas) and crumbled Paneer, these Chutney Chana Croquettes are a delightful Parsi snack alternative to the boring veg kebab!
A twist on the original sweet Parsi Chapat (the poorer cousin of the French crepe), this Chapat comes stuffed with tender chicken and cheese and makes for the perfect indulgent Sunday breakfast.
An experiment involving a swiss braided bread and a Parsi Kopra Pak filling that turned out to be a tasty success!
Crispy on the outside and deliciously spicy on the inside, these Parsi type Kheema Samosa’s make the perfect starter for parties and are enjoyed by kids and adults alike.
Ghau nu Doodh (Wheat Milk Extract) is a protein laden superfood had over the years by Parsis. In its traditional form as a jelly it can be quite unpalatable for kids and hence here’s a unique Ghau nu Doodh Custard which packs in nutrition while being super tasty.
Parsis have a deep love for their eedu and they have even managed to create a “Pak’’ of the same. With the revered egg being healthy once again, isn’t it perhaps the perfect time to revive the once loved Eeda Pak?