Welcome to my Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!! Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of her favorite recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors. Introducing author, SAMARA DEV, and her favorite recipe for STUFFED PARANTHA aka INDIAN FLATBREAD!!
TOO MUCH INTO YOU
BY SAMARA DEV
Mel has been Ria’s friend for years. Just a friend.
Ever since the ‘quake.
They were three friends, Mel, Ria and Ian.
Mel wanted Ria but she chose Ian. They have been a couple since high school. But Ian left, taking a job hundreds of miles away. He never asked Ria to go with him. She’s been left hanging for these years, waiting on his whim. Mel saw it all and didn’t interfere.
But how long can he ignore a blazing attraction like this? He wants her to wake up to the sizzle of chemistry between them. Make her own choice. Things have changed. She might hate him for breaking her romantic bubble. But to hell with the consequences. He’s going to take her to a dark, sensual world she cannot say no to…
He bent and planted his lips on the nape of her neck.
She felt a shudder pass through her that she couldn’t help. His hands were firm and slightly rough through her thin shirt, but warm. Oh so warm. All around her was the warmth of his closeness and his touch. Resistance was futile. With a surrendering moan, she turned in his embrace and wound up with her arms around his neck. Somehow, he was kissing her with a passion that seemed to be pouring through them, a sexual want that grew hotter as she melded against him.
They broke off simply because her lungs lost all air. And in that instant, she caught a twine of reality and stepped out of his cinching embrace.
‘Glad to know you missed me too.’ His words rasped against her senses. How easily she’d stepped into his embrace. How easily betrayed that she’d been aching for him to touch her again. And now the full force of it swept her along with the knowledge that this would not be easy to fight free of.
‘It was hard to concentrate on work. I saw you and marveled how focused you were. Took a lot of goodwill and determination to walk away and let you finish.’
Did he know how the words, the wry humor threaded through them, affected her pulse?
‘Let’s eat first though,’ he added.
First. The implication made heat climb along her skin…
Samara Dev is an Indian origin romance author. She spends part of her year in North India in the lively culture of the state of Punjab. She has lived in the South India and loves to write about all the regions of her country. Her interest in erotic romance is of recent times and she’s still learning the ropes of true erotica, though the milder form suits her style and prose much better, she feels. Her other interests include reading about medicine and nutrition.
Links to Samara’s website, blog, books, etc.
Readers can send their feedback and get in touch with her
via Twitter @samaradevauthor or email her at
I hope you enjoy the recipe Samara is sharing today on Karen’s Killer Fixin’s. Happy Eating!
P.S. We’re at 410 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right-hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
Indian Flatbread w/Stuffing
Note from Samara: I am sharing here the recipe for stuffed parantha.
Stuffed parantha is traditional Indian flatbread with stuffing and a regular item in breakfast especially in states like Punjab. It is served with curd or butter.
To make parantha there are three steps:
Prepare the dough.
Prepare the stuffing.
Make the parantha.
- Prepare the dough
For this take flour and add water slowly to get malleable but firm dough which can be easily rolled out. Depending on the serving you can take the amount of flour. Usually 2 cups whole wheat flour is taken for four servings. Water is added enough to knead the flour into dough.
- Prepare the stuffing
You can prepare any stuffing for the parantha which can be rolled out and is not watery. Here I will share potato stuffing which is the most popular stuffing for parantha in Punjab.
For the stuffing first cook and peel potatoes and then mash them. You can take 3-4 medium sized potatoes. Add finely chopped onions to the mashed potatoes. For seasoning add salt and pepper. You can add finely chopped green chillies and also to finely chopped coriander if you like the taste. Mix it all evenly.
Now you require some dry flour to keep the dough from sticking and a rolling pin to roll out the dough along with a pan in which to shallow fry the parantha.
So first make small balls out of the dough with the help of bit of dry flour.
Next keep the pan on low heat so it warms up while you roll out the parantha. You can add small amount of ghee or oil so the pan is not sticky. Spread it all over the pan.
Now take one ball and roll it out in a round shape the size of a large cookie. Repeat so you have two equal round shapes. Take small amount of stuffing and place It on one shape and cover with the other. Tap it till both stick together. Put dry flour on both sides so they don’t stick while you flatten and roll them out with the rolling pin. Spread till they are even and not very thin. You should have the diameter of your spread hand or a quarter plate. Transfer this to the pan. Let it heat a bit. Put some oil on the side and spread it evenly. Turn over and again cook on the other side. You can add more oil. When brown spots appear and it looks crisp, take it down. Serve with pickle, curd and/butter.
Hope you enjoyed the recipe. It is a popular breakfast option and you can easily find YouTube videos featuring different types of stuffed parantha recipes.
Thanks, Samara, for sharing your book with us!
Don’t miss the chance to read this book!