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Rotis / Parathas recipes
20 Aug 11
Karela Theplas ( Diabetic Recipe) by Tarla Dalal
The first thing we all can think about karelas is their bitterness. Believe it or not, karela is a vegetable that is extremely beneficial for diabetics and you can enjoy it more if you acquire the taste for it. This innovative recipe makes use of the peels of the karela which we usually throw away ....
12 Apr 15
Kashmiri Roti ( Diabetic Recipe) by Tarla Dalal
Everyone’s a great cook when it comes to making these simple rotis. Whole-wheat flour rotis with the essence of Indian spices cooked in just ¼ tsp of oil per roti to please the palate of a diabetic who has to abstain from relishing those sumptuous delicacies at his favourite restaurant.
26 Nov 12
Lazeez Parathas by Tarla Dalal
Chana dal and broken wheat make unusual beginnings for a paratha. This combination of bengal gram dal (pulse) and broken wheat (cereal) forms a complete source of protein and also provides fibre. Apart from being rich in nutrients, these parathas are also rich in taste and flavour. Serve them hot an ....
16 May 08
Masala Aloo Roti by Tarla Dalal
Masala aloo roti, the unique flavour of this roti is crafted by the jeera, green chillies and pepper along with the potatoes, which also adds softness to the roti. The potatoes and maida also aid in binding. Relish this delight with a vegetable of your choice.
06 May 15
Methi Makai ki Roti by Tarla Dalal
This roti is a simple way of disguising methi in your regular meals. Methi is an excellent source of iron and vitamin A and is really low in calories. Fresh green chillies add pungent accents to these rotis.
08 Mar 11
Mooli Jowar ki Roti by Tarla Dalal
Jowar has a rustic and homely flavour, which you will start preferring over even wheat flour once you develop a taste for it. Here, we have reinforced the jowar flour with grated mooli, which gives a splendid flavour and aroma upon cooking. Not only that, the moisture from the mooli keeps the Mooli ....
26 Nov 13
Multigrain Roti ( Breakfast Recipes) by Tarla Dalal
Made with ingredients found in most kitchens, this excellent low calorie breakfast choice is a combination of five nutritious flours that provide iron, protein, fibre and vitamin b3
31 Oct 16
Nutritious Lehsuni Methi Roti by Tarla Dalal
Taste, texture and nutrition – these Nutritious Lehsuni Methi Rotis gives you the best of everything. This is a soft and fluffy whole wheat flour roti with the strong flavour of garlic and the characteristic aroma and taste of methi.
There is absolutely no maida used, and so you get a good amoun ....
05 Nov 15
Oats and Cabbage Roti by Tarla Dalal
Treat your heart and palate to a delectable meal of Oats and Cabbage Roti with low-fat curds, and hear a happy tick in response to it!
Scrumptious to the core, these satiating rotis are made with a unique dough of whole wheat flour, oats and cabbage perked up with sesame seeds and spice powder ....
04 Sep 12
Oats and Spring Onion Parathas by Tarla Dalal
These paratha are made with a combination of oats and wheat flour to initiate you to the taste of fibre filled oats. I have used the spring onion filling as it helps to disguise the raw taste of oats. These ar best served hot.
23 Sep 13
Paneer and Methi Roti by Tarla Dalal
A nutritious and flavourful roti that is just right for a day packed with activity. It gives you all the protein, fibre and energy you need to walk through the day with vigour. The thoughtful combination of flours gives it an inviting aroma and an irresistible flavour and texture. The paneer makes t ....
20 Aug 09
20 Aug 11
Paneer, Palak and Methi Stuffed Roti by Tarla Dalal
Your nutrient requirement increases during the third trimester, but your appetite may not. So you need to have energy rich foods that are a good combination of 2 to 3 food groups to supplement your needs. This roti has leafy vegetable and a dairy product which will provide you with calcium, iron and ....
16 May 08
Phulka ( Know Your Flours ) by Tarla Dalal
Phulka, no meal is complete without rotis and yet many find them difficult to make! phulkas are called so because they are first cooked on a dry hot tava, and then held directly over a flame where they "puff" with steam to the point of bursting.
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