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20 Aug 10
Potato Amritsar by Tarla Dalal
Deliciously good, it is a super accompaniment to almost any main course dish.
12 Aug 14
Potato and Baby Corn Chapati Roll by Tarla Dalal
With soft cooked potatoes and juicy baby corn, spruced up with crunchy peanuts and exciting spices, the Potato and Baby Corn Chapati Roll is a wonderful breakfast option, full of energy to handle the busy day ahead. That said, it is also a meal that can be had on-the-go, a superb homemade alternativ ....
18 May 14
Potato and Green Pea Mini Wraps by Tarla Dalal
With a stuffing of energy-rich potatoes and nutrient-rich green peas, these whole wheat flour wraps are an apt snack for kids and adults alike. A semi-spicy mix of green chillies, amchur, jeera and dhania, makes the filling suitable for all age groups. Plus, preparation in a handy size makes the Pot ....
26 Nov 13
Potato Kathi Roll by Tarla Dalal
Kathi rolls as they are known in northern india are hot crispy rotis served with a choice of fillings. This mouth-watering recipe originated as a good way to use up left-over chapatis which were warmed in ghee or butter and rolled up with a spicy vegetable mixture with a sprinkling of chaat masala. ....
30 Oct 15
Potato Roti by Tarla Dalal
When you don’t have time to roll out typical Aloo Parathas
, with the stuffing and all, the Potato Roti offers a quick and tasty way out.
The same winning combo of wheat and potatoes comes together again, albeit in a simpler form. With the mashed potatoes work ....
23 Sep 13
Potato Rotis by Tarla Dalal
The addition of boiled and grated potatoes makes these rotis so soft that they literally melt in your mouth! plus, potato rotis is also a smart way to clear your stock of potatoes, because this recipe turns out best with old potatoes.
25 Mar 14
Potatoes in Green Masala by Tarla Dalal
The twang of curds and the tangy notes of coriander make this a unique way of preparing potatoes. Cooked baby potatoes are coated with a semi-spicy green chutney and curds and sautéed rapidly for the flavours to sink in. Potatoes in green masala can be served as a starter or as an accompaniment, whi ....
23 Sep 13
Pressure Cooker Naan by Tarla Dalal
Now you can make naan in your pressure cooker. You don't need a tandoor.
14 Feb 16
Pudina Kulchas, Healthy Kulcha Made with Yeast On Tava by Tarla Dalal
Frankly, a kulcha is not a mere accompaniment… it is a delicacy in its own right! here, I have used whole wheat flour and soya flour instead of plain flour to make the khulchas.
Khulchas are thick and they fluff up like phulkas. Don't forget… they taste best when hot! Traditionally, they are s ....
05 Jul 14
Pudina Paratha, Mint Paratha by Tarla Dalal
Mint has an aroma that cannot be locked up! As the Pudina Paratha toasts on the griddle, whiffs of mint and carom seeds fill the air, preparing the diners for the wonderful meal that awaits them.
These parathas are so flavourful that you can serve them simply with ....
22 Apr 14
Pyaaz Aur Anardane ki Roti by Tarla Dalal
An easy and tasty roti than is nevertheless a delicacy that you will enjoy and remember for a long while, the Pyaaz aur Anardane ki Roti has an ultimate aroma and flavour unlike anything you have tasted before. While onion itself has a strong aroma, here the dried and roasted pomegranate seeds play ....
04 Feb 16
Pyaz Aur Pudine ki Roti Or How To Make Onion and Mint Roti Recipe by Tarla Dalal
The Pyaz aur Pudine ki Roti is what you could call ‘finger-licking’ tasty! As it is, mint imparts a terrific taste to any dish it is added to.
Prepared into a special paste with green chillies and lemon juice, and teamed up with onions, it works an even stronger magic in these
23 Aug 11
Pyaz ki Roti by Tarla Dalal
A simple preparation with the addition of wheat bran to wheat flour, to enhance your fibre intake. Initially start with 2 tablespoons of bran and once you have adapted to it, feel free to double the quantity of wheat bran.
08 Mar 11
Pyaz Tamater Tikkar by Tarla Dalal
A healthy roti that combines the goodness of maize and wheat, Tikkar brings in the flavors of Rajasthan to the table. The dough before leavened into rotis, is mixed with ginger, garlic, spring onions and tangy tomatoes, chillies and coriander.
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