Dough is kneaded into a soft splodge. Pieces broken from it, balls made, then rolled out evenly by a rolling pin. Oil added to a hot tawa, the roll fried into a paratha. And then pieces of tandoori chicken, potato, vegetables, mushroom or paneer, with chopped onions, green chillies and sauces, as per preference, filled into them. All this happens in minutes to make the humble roll a tasty, fulsome snack. With incessant rain beating down Bengaluru, indulging in hot rolls is tempting. We trace...
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