Sanjha Rasoi

Aalo Poori

A popular festive dish that is originated in the Indian subcontinent. Poori is a deep-fried bread that is prepared with either all-purpose or whole wheat flour. It has the best taste when eaten with spiced Aalo (potatoes) which can either be dry or curried. The root of this dish is associated with North India and therefore, you may find people often eating this dish. This dish is generally complemented with Salad or spiced Dahi (yoghurt). 

Palak Daal

Palak Dal is India's traditional lentils (Pigeon Peas) cooked with spinach and tempered with Indian spices. It is made in all regions of India with slight variations. Spinach is a great source of Vitamin K, folic acid and Iron. And lentils are a great source of protein and Vitamin B. It's a health and deliciousness together in a bowl. This dish is served with plain rice, chapati/roti or different kinds of flatbreads.

Daal Tadka


A popular west Indian dish made with whole wheat flour, spinach and spices. Thepla is a flatbread similar to Indian paratha but lighter in terms of consumption. This dish is commonly eaten during breakfast in west India but you can eat it as a meal (Lunch / Dinner), evening snacks or while travelling. One of the best features of this flatbread is its longer consumption date and can be consumed either warm or at room temperature.

 Ease of Conversion

Vyanjan Vidhi




Vada pav is also classified as India's Burger which is a golden-fried spiced Vada (potatoes dumpling) placed inside a Pav (bread bun) and sprinkled with coconut chutney. The dish has originated from the Western part of India but is extremely famous throughout the country. People who haven't tried a Vada pav often don't understand the alleged charms of this ordinary snack. But, trust us one bite into the deliciousness and it will all seem worth it!

Vada Pav

Daal Tadka is a popular Indian Lentil dish made with Arhar Dal (Pigeon peas) or Masoor Dal (Red lentils) and is tempered (Tadka) with Ghee, Indian spices and herbs. The dish is prepared by roasting spices in ghee (clarified butter) or oil, in order to release their essential oils, therefore making their flavour more aromatic. So, if you crave the Restaurant style Daal, you don't have to wait until you go out, you can make it at the comfort of your home.