Cook the roti, one at time, for about 30 seconds on ... heat 1 tablespoon of the oil in a medium non-stick frying pan and gently fry the onion for 5 minutes, or until softened, stirring regularly.

And it elevates everything with which it is eaten, but, what if we flavour the roti itself. Imagine this – garlic paratha, scallion (green onion) paratha, and who knows where else we can take this?

The shop’s own recommendations for their most lip-smacking choices are the Banana-Chocolate-Coconut-Honey Roti, the Double-Cheese-Tomato-Onion Roti and the Avocado-Prawn-Cheese-Tomato-Garlic-Onion ...

If the sauce starts to catch, stir in a little water. Meanwhile, make the roti batter. Add the sifted chickpea flour, salt and onion seeds to a bowl and whisk to combine. Add the eggs, milk and ...

Sugen Gopal, the brain behind beloved Malaysian-Singaporean street food restaurant Roti King, shares a spicy weeknight stew, ...

In a bowl soak chana dal for 2 hours. 2. Similarly in another bowl soak toor dal. Add dal water which persisted after boiling the dal and kasoori methi along with it. 7. Pour the boiled dal in this ...