Tangy Aloo Rolls

With the same vegetables everyday.. life was getting boring.. I was just not feeling like making the same dishes again yesterday night.. So after a whole lot of googling.. and searching for some recipes.. I settled with Aloo Roll.. It was the best Aloo Roll I have eaten.. Simply loved it..


Preparation Time:- 30 mins |  Cooking Time:– 5 mins per roll |  Serves:- 4-5 Rolls


  • For the Dough:-
    • 1 and 1/2 cup wheat flour (Gehun ka Aata)
    • 1 tea spoon salt
    • Some water to make the dough
  • For the potato filling:-
    • 1 and 1/2 cup of Potatoes boiled and finely chopped
    • 1 and 1/2 tbsp oil
    • 1 tea spoon ginger garlic paste
    • 1/2 tea spoon chilly powder
    • 1 tea spoon garam masala
    • 1 tea spoon chaat masala
    • 1 table spoon fresh coriander leaves finely chopped
    • salt to taste
  • For the Onions Filling:-
    • 1 large Onion finely sliced
    • 1/2 tea spoon chilly powder
    • 1 tea spoon Dry Mango powder (Amchoor)
    • salt to taste
  • For the water mixture:-
    • 3 table spoons of water
    • 2 tea spoons Dry Mango powder (Amchoor)
    • 1/2 tea spoon chilly powder
    • 1/2 tea spoon garam masala
    • 1/2 lemon’s juice
    • salt to taste


Dough Preparation:-

Mix the wheat flour and salt, and make a dough by slowly poring water in it. Make sure that you don’t make it sticky. It should have a consistency of the dough like for chapatis. (You can add some All Purpose flour as well (Maida))

Cover the dough and set aside for 10 minutes.

Potato Filling Preparation:-

Heat the oil in a pan and add the ginger garlic paste and fry for few seconds.

Add the potatoes, garam masala, chaat masala, chilly powder, coriander leaves and salt. Mix properly by mashing the potatoes.

Fry for a few minutes.


Onions Filling Preparation:-

Mix the onions well with all the masalas listed and keep aside.


Masala Water Preparation:-

Add the amchoor, chilly, garam masala powder and salt to the water and mix properly. Add half a lemon juice to it, and mix again.


Roll preparation:-

Take a some dough, almost equal to the dough used for making paranthas.

Using a rolling pin make a round chapati using the dough.

Heat a non stick tawa and spread half tea spoon of oil on it. Now place the chapati on the tawa, and allow it to cook for 1 minute.

Apply half a tea spoon of oil on the other side and spread all over.

When blisters start appearing on the top of the chapati turn it around  and allow the other side to cook properly using a flat spatula.

We need to cook the other side completely.

Once the other side is cooked turn over the chapati and simmer the stove.

Take a spoonful of potato filling and place in a single row in the centre of the chapati. Now sprinkle some onion stuffing over the potato filling and then sprinkle some masala water over this filling.

Now roll the chapati starting from one end and slowly using your fingers roll it towards the other end.

Wrap it in a foil/Kitchen paper on one edge to avoid the filling to fall, and serve hot.

  • Aloo Roll goes well with Tomato Ketchup.
  • Cold Drink is a must to have with a roll.


Hara Tava Paneer

This post is a part of the “Cooking from a cook book using a single ingredient” theme at BM#26, hosted by Srivalli..

I chose Paneer (Cottage Cheese) and this is the starters dish for the same. I chose this recipe from “Healthy Starters” by Tarla Dalal. This was a simple to make recipe but really really delicious and healthy too… My husband and I thoroughly enjoyed the same…




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.

Hara Tava Paneer

Preparation Time:- 15 mins |  Cooking Time:– 5 mins |  Serves:- 4-5 people


For Hara Chutney:

  • 1 cup chopped coriander (dhania)
  • 3 tbsp freshly grated coconut
  • 3/4 tea spoon sugar
  • 1 tbsp lemon juice
  • 2 green chillis, chopped
  • salt to taste
  • 2 tbsp curd (Dahi)

For Paneer:

  • 200 gms of Paneer cut into 1 inch pieces
  • 3/4 cup boiled or frozen corn kernels
  • pinch of sugar
  • pinch of salt
  • 2 tea spoon chopped coriander
  • 2 tbsp milk
  • 3 tea spoon oil
  • 1 medium onions finely chopped


For Hara Chutney:

Combine all the ingredients, except the curd and blend in a mixer to a smooth paste.

Transfer to a bowl, add the curd and mix well. Keep aside.

You can use this recipe to make the chutney as well.

For Paneer:

Marinate the paneer pieces, with 5 tbsp of chutney for 30 mins.

Combine the corn, sugar, salt and 2 tbsp of chutney and blend to make a coarse paste.

Transfer the paste to a bowl and coriander and milk and mix well.

Heat 1 and 1/2 tea spoon of oil in a non-stick pan, add onions and saute till the onions become translucent.

Add corn paste and saute for 2-3 mins.

Cool it slightly.

Place the paneer pieces on a flat surface and place some filling of corn paste on the same. Sandwich using the other paneer piece.

Heat  some oil on a non stick tava (griddle) and cook the stuffed paneer pieces, till they turn golden brown from both the sides.


  • Serve hot with a cup of tea/coffee.


Tasty Cooking..!!

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Assorted Pakodas

This post is a part of the Cooking from a Restaurant Menu theme at BM#24 hosted by Srivalli. I have picked up Akbar’s Indian Restaurant menu.

Pakodas are a savior when you have guests at your place, and the good thing is that you can make pakodas out of anything.. I have this assorted pakodas for onion, potatoes, cauliflower and paneer.. But never the less, there can be many many more types of pakodas…


Preparation Time:- 15 mins |  Cooking Time:– 1/2 hour |  Serves:- 4-5 people


  • 1-1/2 cup Gram Flour (besan)
  • Salt to taste
  • 1/2 tea spoon Turmeric Powder (Haldi Powder)
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 medium Onion chopped length wise
  • 1 medium Potato chopped as round chips
  • 1 cup of Cauliflower florets
  • 1 cup of Paneer chopped as large cubes
  • 1 tea spoon Dried Fenugreek leaves (Kasturi Methi)
  • 1 tea spoon Chaat Masala
  • 1/2 tea spoon Garam Masala
  • Oil to deep fry


Mix all the ingredients except oil, onions, potatoes, cauliflower and paneer in a big mixing bowl. Add water to make a semi liquid batter. Make sure that there are no lumps in the batter.

Heat the oil in a pan for frying.After around 5 – 7 minutes when you feel that the oil has become hot test the same by putting a small drop of the batter in it. If the drop comes up to the surface it means that the oil is ready for frying.

  • For Onion Pakodas, separate the onion rings using fingers, and drop these in the batter. Coat them properly.
  • For Potato Pakodas, drop these in the batter. Coat them properly.
  • For Cauliflower Pakodas, drop these in the batter. Coat them properly.
  • For Paneer Pakodas, slice each cube from middle, sprinkle some chaat masala over it. Make a sandwich of the two paneer slices and dip it in the batter. Coat it properly.

Now take some onion/potato/cauliflower/paneer covered in the batter in your fingers and drop it in the oil from one side. Make sure you just slide it from the side to avoid yourself from burning.

Likewise put some more pakoras in the pan. Simmer the gas to avoid them from burning and also so that they get cooked from inside as well.

Take a perforated spatula and separate out the pakoras from each other if they have started sticking.  Fry them till they turn golden brown from all sides. Then remove them on a kitchen towel (tissue) to drain access oil.

  • Sprinkle some chaat masala before serving.
  • Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney).
  • Try it at tea time with a hot cup of tea and tomato ketchup.


Tasty Cooking..!!

Sprouted Moong and Methi Chillas

Time for some healthy chillas… Sprouts and Fenugreek what a healthy combo.. 🙂


Reference: Recipe by Tarla Dalal

Preparation Time:- 5 mins |  Cooking Time:– 1/2 hour |  Serves:- 5-6 chille


  • 1 cup sprouted moong (whole green gram)
  • 1/2 cup chopped fenugreek (methi) leaves
  • 1 table spoon Gram Flour (besan)
  • Salt to taste
  • 1 inch piece Ginger (Adrak)
  • 1/2 tsp cumin seeds (jeera)
  • 2 pinches of asafoetida (hing)
  • Ghee/oil to fry the chilla
  • 1 Green Chilly (Hari Mirch)


Combine the moong sprouts,green chillies,ginger and 1/2 cup water and grind into a smooth batter.


Add the fenugreek leaves,besan and salt and mix well. keep aside.

Batter with Methi

Heat the 1/2 tea spoon oil,add the asafoetida and cumin seeds and allow the seeds to crackle.  The tempering is ready.

Pour the tempering over the batter and mix well.

Heat the tawa (non-stick can be used) and spray some oil on it first, to avoid the chilla from sticking to it.

Now using a big spoon spread some batter slowly on the tawa to give it a round shape. Spread the batter out evenly.

Put some oil at the sides of the chilla. When the color changes and some blisters appear on the showing side gently use the spatula to turn the chilla.

Put some oil on the second side also and gently press the corners to fry it properly from all the ends.

The chilla will become brownish like a parantha does when done.

  • Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney).
  • Try it at tea time with a hot cup of tea and tomato ketchup.


Tasty Cooking..!!

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Navratri Food – Sabudana Khichdi

Jai Mata Di..!!

Another quick to make recipe for the fasts… Loved the flavors and the beautiful colors that came up..:)

Preparation Time:- 10mins |  Cooking Time:– 1/2 hour |  Serves:- 2 people


  • 1-1/2 cup Sago (Sabudana)
  • 1 medium Potato finely chopped
  • 2 table spoon Peanuts
  • 2-3 leaves of Curry Leaves (Kari Patta)
  • Rock Salt to taste
  • 1 tea spoon Cumin Seeds (Jeera)
  • 1/2 tea spoon Pepper Powder (Kali Mirch Powder)
  • 1 tea spoon Coriander Powder (Dhaniya Powder)
  • 1 table spoon oil
  •  half lemon juice


Wash the sabudana and soak it in water for about 3 hrs. Then drain the water completely. Separate out the sabudana using hands or fork if it sticks to each other. Leave it in a strainer for around half an hour to ensure no water is left. If required spread it on a tissue paper.

Heat the oil and fry the peanuts and potato till they turn brownish in color.

Now remove them from the oil and keep separately. To the oil add the cumin seeds and kari patta, allow it to splatter.

Add the potatoes and peanuts fried earlier.

Now add the sabudana and mix properly. Add the lemon juice and mix again.

  • Garnish with fresh coriander leaves chopped finely.
  • Try it at tea time with a hot cup of tea.
  • You can add onions and other vegetables also if not eating for fasting.