Indian Samosa Pie

: A Twist on the Traditional Indian Samosa

Til Patishapta is a festival treat that balances soft, thin crepes with a sweet, nutty filling of sesame, jaggery, and coconut. The batter is thin yet strong enough to roll, while the filling is sticky but not overpowering. Perfect for Makar Sankranti celebrations, these sweet rolls offer texture, warmth, and a subtle aroma in every bite.

Idiyappam, traditionally made from rice flour and white in colour, is a string hopper famous in Tamil Nadu and a few other states in South India. This version introduces finger millet to the ingredient list. The result? A healthier version, with a dark red colour, that pops on the plate and in the mouth. Topped with a sweetened coconut mix, ragi idiyappam is equal parts delicious and decadent.

This paratha builds softness into the dough itself rather than relying on stuffing or excess fat. Thick yoghurt acts as both tenderiser and flavour carrier, while fresh herbs are kneaded directly into Aashirvaad High Fibre Atta with Multigrains. The atta’s six-grain blend- wheat, soya, chana, oat, maize, and psyllium husk- absorbs moisture gradually, allowing the dough to stretch cleanly without tearing. The result is a paratha that cooks evenly on the tawa, stays pliable after cooling, and delivers steady flavour and fibre in every bite without tasting coarse or heavy.