(+65) 86580023
desitadka.singapore@gmail.com
Aloo Paratha
(2 Pcs)
"Aloo Paratha is a beloved North Indian stuffed flatbread, filled with a flavorful mixture of mashed potatoes (aloo), herbs, and spices. Made with whole wheat flour, the dough is rolled out, filled with the seasoned potato mixture, then carefully sealed and rolled again before being pan-cooked with ghee or oil until golden and crispy on the outside.
The stuffing typically includes mashed potatoes mixed with green chilies, ginger, coriander leaves, cumin, garam masala, and sometimes onions or dry mango powder (amchur) for tanginess. The result is a hearty, savory bread that's crispy on the outside and soft and spiced inside.
Aloo Paratha is often served hot with a dollop of butter, yogurt (dahi), or tangy pickle (achar), making it a wholesome and comforting breakfast or lunch. It’s a favorite in Punjabi households and widely enjoyed across India for its satisfying taste and homestyle appeal."
Chana Daal Paratha
(2 Pcs)
"Chana Dal Paratha is a hearty and protein-rich Indian flatbread stuffed with a spiced filling made from chana dal (split Bengal gram). Popular in North India, especially in Punjabi and Rajasthani households, this paratha offers a delicious blend of texture and flavor—crisp on the outside, soft and savory inside.
The stuffing is prepared by boiling chana dal until soft but not mushy, then sautéing it with spices like cumin, asafoetida, turmeric, ginger, green chilies, and sometimes amchur (dry mango powder) or garam masala for a tangy, aromatic touch. The mixture is then cooled, mashed slightly, and stuffed into whole wheat dough, which is rolled out and cooked on a hot griddle with ghee or oil.
Served hot with curd, pickles, or butter, Chana Dal Paratha is a satisfying meal that’s both nourishing and flavorful—perfect for breakfast, lunch, or dinner."
Chapati
(2 Pcs)
"Chapati, also known as roti, is a traditional Indian flatbread made from whole wheat flour (atta), water, and a pinch of salt. It is soft, round, and unleavened, typically cooked on a hot griddle (tava) until it puffs up with steam, creating light, airy layers.
A staple in Indian households, chapati is light, nutritious, and versatile—served with everything from lentils (dal) and vegetable sabzis to rich meat or paneer curries. It’s usually brushed with ghee or butter for added flavor and richness, though it can also be served plain.
Chapatis are valued for their simplicity and healthfulness, often forming the foundation of everyday meals across India. Soft and warm, they’re perfect for scooping up curry or wrapping around fillings for a quick, wholesome bite."
Litti Chokha
(2 Pcs) – Plate
"Litti Chokha is a traditional and iconic dish from the Indian state of Bihar, also popular in Jharkhand and Eastern Uttar Pradesh. It is a rustic, earthy, and deeply satisfying meal that combines roasted wheat flour balls (litti) stuffed with spiced sattu (roasted gram flour), and chokha—a mashed, smoky vegetable preparation.
Litti is made from whole wheat dough filled with a mixture of sattu, mustard oil, garlic, green chilies, lemon juice, carom seeds, and salt. The balls are traditionally roasted over charcoal or cow dung fire, giving them a smoky aroma, and then brushed with ghee for richness.
Chokha is usually a blend of roasted or boiled vegetables such as eggplant (baingan), potatoes (aloo), and tomatoes, mashed with mustard oil, green chilies, garlic, and fresh coriander, giving it a spicy and tangy flavor.
Litti Chokha is served hot with a generous drizzle of desi ghee and often accompanied by pickles or raw onions. Hearty, nutritious, and full of bold flavors, it is both a cultural symbol and a culinary delight from Eastern India."
Methi Paratha
(2 Pcs)
"Methi Paratha is a flavorful and wholesome Indian flatbread made by mixing fresh methi (fenugreek) leaves into whole wheat flour along with spices. Popular in many parts of North India, especially during the winter months when fresh fenugreek is abundant, it’s known for its earthy aroma, slight bitterness, and health benefits.
The dough is typically seasoned with turmeric, red chili powder, ajwain (carom seeds), cumin, salt, and sometimes a little yogurt or garlic for added depth. The parathas are rolled out and cooked on a hot griddle (tava) with ghee or oil until lightly browned and crisp on the outside.
Methi Paratha is not stuffed but rather has the fenugreek leaves blended into the dough, making it easy to prepare and ideal for travel or lunchboxes. Served with curd, pickles, or a dollop of butter, it’s a nutritious, hearty flatbread that’s as satisfying as it is healthy."
Onion Paratha
(2 Pcs)
"Onion Paratha is a flavorful and mildly spicy Indian flatbread stuffed with a savory mixture of finely chopped onions and aromatic spices. It’s a popular choice for breakfast or a light meal, especially in North Indian households.
The stuffing typically includes chopped onions mixed with green chilies, coriander leaves, cumin seeds, carom seeds (ajwain), red chili powder, salt, and sometimes amchur (dry mango powder) for a tangy twist. The mixture is added to whole wheat dough, rolled out carefully, and cooked on a hot griddle (tava) with ghee or oil until golden and crisp.
Slightly sweet from the caramelizing onions and spicy from the masala, Onion Paratha offers a delightful balance of textures and flavors. Best served hot with curd, pickles, or butter, it’s a comforting and satisfying dish that’s easy to make and full of homestyle charm."
Panner Paratha
(2 Pcs)
"Paneer Paratha is a delicious and protein-packed Indian stuffed flatbread, filled with a spiced mixture of grated paneer (Indian cottage cheese). Popular across North India, especially in Punjabi cuisine, this paratha is known for its rich flavor and soft, satisfying texture.
The paneer filling is typically mixed with green chilies, ginger, coriander leaves, cumin, garam masala, and sometimes a hint of chaat masala or amchur (dry mango powder) for tanginess. This mixture is stuffed into whole wheat dough, rolled out carefully, and cooked on a hot griddle (tava) with ghee or butter until golden brown and slightly crisp.
Served hot with fresh curd, butter, pickles, or even mint chutney, Paneer Paratha makes for a hearty breakfast, lunch, or dinner. Loved by all age groups, it's a flavorful and nourishing dish that brings homestyle comfort to the table."
Plain Paratha
(2 Pcs)
"Plain Paratha is a classic Indian layered flatbread made from whole wheat flour, known for its crispy, flaky texture and rich, buttery flavor. Unlike stuffed parathas, this version is made by rolling out dough, spreading it with ghee or oil, folding it into layers, and then pan-cooking until golden brown and slightly crisp.
Soft on the inside and slightly crispy on the outside, Plain Paratha is incredibly versatile and pairs well with a wide variety of dishes—such as curries, dals, pickles, yogurt, or even just a dollop of butter. It can also be enjoyed as a wrap or rolled up with a simple filling for a quick meal.
Whether served for breakfast, lunch, or dinner, Plain Paratha is a comforting and satisfying part of traditional Indian cuisine, loved for its simplicity and taste.
Poori Masala
(25 Pcs)
Poori Plain
(25 Pcs)
"Poori is a deep-fried Indian bread known for its light, puffy, and golden-brown appearance. Made from a simple dough of whole wheat flour (atta), water, and a pinch of salt, the dough is rolled into small discs and deep-fried until they puff up beautifully.
Unlike chapati or paratha, poori has a slightly crisp exterior with a soft, hollow interior, making it both fun to eat and perfect for soaking up flavorful curries. It is typically served with dishes like aloo sabzi (potato curry), chana masala (spiced chickpeas), or halwa during festive or special breakfasts.
Plain poori is loved for its comforting texture and indulgent taste. It’s a popular choice for celebratory meals, traditional thalis, and weekend brunches across India."
Poori Sabji
(4 pcs) – Plate
"Poori Sabji is a classic Indian comfort meal that pairs fluffy, deep-fried whole wheat bread (poori) with a mildly spiced, flavorful vegetable curry (sabji), most commonly made with potatoes (aloo). It is a beloved dish across India, especially enjoyed as a special breakfast or festive meal.
The pooris are round, golden, and puffed, made from unleavened wheat dough and deep-fried until light and crisp. The sabji typically features boiled potatoes cooked in a lightly spiced tomato or onion-based gravy, seasoned with turmeric, cumin, green chilies, ginger, and sometimes curry leaves or asafoetida for added aroma.
In some regional variations, the sabji may include peas, carrots, or even a dry-style potato preparation. Served hot, Poori Sabji is a hearty, satisfying dish often accompanied by pickles, curd, or a sweet like halwa. Its comforting flavors and festive feel make it a favorite across generations.
Sattu Paratha
(2 Pcs)
"Sattu Paratha is a traditional and nutritious stuffed flatbread popular in Bihar, Jharkhand, and Eastern Uttar Pradesh. It is made using sattu—roasted gram flour—as the main stuffing ingredient, combined with spices and herbs to create a savory, earthy filling.
The sattu mixture typically includes finely chopped onions, green chilies, ginger, garlic, lemon juice, mustard oil, ajwain (carom seeds), salt, and fresh coriander leaves. This dry yet flavorful stuffing is encased in whole wheat dough, rolled out, and cooked on a hot griddle (tava) with ghee or oil until golden and slightly crisp.
Known for its high protein content and cooling properties, Sattu Paratha is both energizing and easy to digest. It’s commonly served with curd, pickles, or green chutney, and is especially popular as a wholesome breakfast or lunch in rural and urban homes alike."