Of course, different salts have different ways of communicating. , I use two salts: a fine pink salt for the spicy aloo mix, and a white sea salt (I prefer Sicilian) for use in the paratha dough.

Each serving provides 345 kcal, 8g protein, 46g carbohydrates (of which 3g sugars), 13.5g fat (of which 2g saturates), 6g fibre and 3.3g salt. To make the aloo tikki, place the potatoes in a ...

I am also very into the Masala Kaju, deep-fried cashews draped in a thick spice coating that tastes equally of salt and smoke. These are a hundred times better than any nut mix I have had.

Each serving provides 791 kcal, 20.5g protein, 82g carbohydrates (of which 12g sugars), 40.5g fat (of which 29g saturates), 9g fibre and 0.7g salt. For the aloo gobi, using a sharp pair of kitchen ...