Actor Sonam Bajwa recently opened up about her Punjabi food traditions, recalling how different varieties of parathas were a regular part of her breakfast while growing up.
During a conversation with singer and actor Sophie Choudry on Famously Fit with Sophie, Bajwa said paratha was a constant on her family’s breakfast table. She described having different varieties throughout the week, including aloo, mooli, papite, matar and dal parathas.
Bajwa also spoke about her love for traditional accompaniments, saying she enjoys white makkhan and desi ghee and has always included them among foods she likes. Her comments offered a glimpse into the food culture she experienced growing up in a Punjabi household.
Homemade white butter, commonly known as white makkhan, is traditionally prepared by churning curd or cream. When made at home, it can have a relatively simple ingredient profile compared with some commercially processed spreads, although its nutritional value still depends on portion size and the overall diet.
Parathas can also vary considerably nutritionally depending on their ingredients, preparation method and the amount of oil, butter or ghee used. Vegetable or lentil fillings can add nutrients, while generous amounts of added fat can significantly increase the calorie content.
Bajwa’s recollection highlights how traditional foods can remain closely connected to family routines and cultural identity. Her description of having a different paratha almost every day also reflects the variety found within Punjabi home cooking.
