Buttermilk is as common as it gets. It’s a staple in most Indian households. It’s refreshing, cooling and has excellent digestive properties. It is recommended in both Ayurvedic and Allopathic medicine.
“There is nothing worse than a brilliant image of a fuzzy concept.”– Ansel Adams
It is no wonder that we all have one or varied version of consuming it. After coming to Pune I was introduced to spicier version of it, and the one that I finally loved most is a mix of what I grew up on and what I learnt from my Punjabi friend.
I have grown up seeing my mother eat leftover parantha as a delicious snack whenever fresh buttermilk was made at home.
And yes I have grown to love it too!
My mom hardly indulges in food or should I say show preference to a certain food but this is few of those which she loves.
How much more simple can it get!
Purists may disagree on using leftovers but I am a champion of those. Man invented refrigerator for this very purpose.
Add bite sized pieces of paranthas to buttermilk and allow it to stand for 10-15 minutes. Add spies of your choice and a quick snack is ready.
You can use freshly made roti/ paranthas to it but trust me it tastes better with leftovers. You can use plain roti/ parantha.
- In the jar of your mixer, grate ginger piece. Add curd, water, salt, mint and cumin seeds. Churn it for 1-2 minutes. Pour into glasses and serve.
- Alternatively, you can use leftover parantha. Add bite sized pieces of paranthas to buttermilk and allow it to stand for 10-15 minutes. Add pepper and a quick snack is ready.
- You can use fresh Parantha/ Roti/ Chapati (Flatbread) if you don’t like leftovers.
- You can use plain Parantha or a Dal Parantha
- Add spices of your choice.