Rajma Ki Tikki & Roti Ka Halwa: Revealing Chef Kunal Kapur’s Twisted Meals!

Did you read that right? Roti Ka Halwa – sounds a little dubious, doesn’t it? Well – your minds and palates are going to be blown over when you find out the preparation to possibly your newest most favourite dessert! Chef Kunal Kapur makes absolutely “twisted meals” using staples in a way we never thought before, with the help of guest Sneha Sharma, who is India’s fastest woman racer!

This twisted meal includes is Rajma ki Tikki, Khasta Rava Paratha, Roti Halwa and Chilled Yoghurt Soup. You can easily shake things up in your kitchen with this menu!

Rajma Ki Tikki


3 cups boiled kidney beans

1 tbsp. ghee

1 tbsp. cumin

1 tbsp. chopped ginger

1 tsp. chopped green chillies

Salt to taste

1 tbsp. red chilli powder

¾th cup grated paneer

1 tbsp. mashed potatoes

2 tbsp. chopped onions

2 tbsp. chopped coriander

1 tsp. garam masala

1 tsp chopped green chillies

1 tbsp. fried onion paste

2 tbsp. grated cheese

1 tbsp. roasted besan

aluminium sheet

1 cinnamon stick

1 cup bread crumbs

1 tbsp. mango chutney

2 tbsp. ghee for frying

Few coriander sprigs

Mango chutney for garnishing


Take boiled kidney beans and mash it. Heat ghee in a pan, ad cumin, chopped ginger, chopped green chillies and lightly sauté.

Add kidney beans mixture, salt, red chilli powder and mix it well. Once cooked, let it cool down.

Add grated paneer, mashed potatoes, chopped onions, chopped coriander, garam masala, fried brown onion paste, grated cheese, roasted besan and mix it.

Make hollow in this mixture, place aluminium foil and burn one side of cinnamon stick on cob. Place the cinnamon stick over the foil, add ghee and cover the entire plate with foil. Keep it for 10-15 minutes.

Once smoked, remove the foil, pour the smoked ghee and mix it. Make round balls of this mixture, add mango chutney, press it and coat it with bread crumbs.

Heat ghee in a pan, place the tikki balls and apply ghee over it. Flip the sides of rajma tikki and cook it. Garnish with coriander sprigs and mango chutney. Serve hot.

Khasta Rawa Paratha


2 cups of maida

1 cup of flour

Pinch of salt

2 tbsp. suji

1 tbsp. sugar

1 tbsp. fennel seeds

1 cup of milk

2 tbsp. ghee

Dash of water

Dash of ghee

Pinch of maida


Make a dough with maida, flour, salt, sugar, fennel seeds, milk, ghee and water.  Make small balls and roll it out. Apply ghee and add maida. Fold it like a fan, roll it into circular shape and keep it aside for 10-12 minutes.

Roll this out again like a paratha. Heat a pan, cook it on both sides by applying oil on it. Once cooked, crush the paratha while its hot with both your hands. Serve hot.

Roti Halwa


5 leftover rotis

3 tbsp. ghee

1½ tbsp. suji

3 cups of milk

1 tbsp. nuts

1 tbsp. saffron

2 tbsp. powdered sugar

½ cup khoya

Nuts for garnishing

2 silver vark


Take leftover rotis, chop it into small chunks. Heat ghee in a pan, add suji and lightly roast it. Add roti chunks and keep stirring it till its crunchy brown.

Pour milk, add nuts. Keep stirring it. Add khoya and mix it. Once cooked, garnish with nuts and silver vark. Is ready to serve.

Chilled Yoghurt Soup


1 cucumber

Pinch of salt

5 red radish

Pinch of salt

1 cup yoghurt

½ cup of chilled water

½ tsp. chopped garlic

Few sprigs of dill

1 tsp. pepper

1 tbsp. oil

Salt to taste

1 tbsp. cumin

Few curry leaves


Take cucumber, red radish and julienne them. Add salt and keep them aside.

In a bowl, add yoghurt, water, crushed garlic, chopped dill sprigs and mix it well. Squeeze out the water from cucumber and red radish mixture. Add it to the yoghurt mixture. Add water, pepper, salt and mix it well.

Heat oil in a pan, add cumin, curry leaves and quickly sauté it. Add this to the yoghurt mixture and mix it. Serve chilled.