Parwal Roasties
These roasties are prepared with grated pointed and snake gourds. They have a unique taste.
Chef Gurdip Kohli Punj Parwal Roasties Recipe

- Indian


- 4

Cooking Time

-10-15 Min


- Medium

Preparation Time

- 10 Min


  • FOR Roastes
  • 1 cup pointed gourd
  • grated
  • 1 cup snake gourd
  • grated
  • 1 cup onion
  • sliced
  • 1 cup mixed bell peppers
  • sliced
  • 1 tsp green chillies
  • sliced
  • 2 tbsp rice flour
  • 1 tsp chaat masala
  • 1 tsp cumin powder
  • 1 tbsp chopped coriander
  • 2 tbsp oil
  • salt to taste
  • FOR Garnish
  • Red cabbage
  • Hung curd and herbs dip
  • chopped coriander


  1. 1

    In a bowl take some grated pointed and snake gourds.
  2. 2

    Add sliced onion sliced mixed bell peppers, sliced green chillies, rice flour, salt, chaat masala, cumin powder and chopped coriander.
  3. 3

    Mix these well.
  4. 4

    Apply oil on a butter paper.
  5. 5

    Place the mixture on a butter paper.
  6. 6

    Place another small piece of butter paper on top.
  7. 7

    Press gently and flip.
  8. 8

    Now the mixture is on the other small butter paper.
  9. 9

    Pour oil on a tawa and heat it.
  10. 10

    Place the mixture on the tawa with the butter paper and then peel the paper off.
  11. 11

    Toast both sides.
  12. 12

    When the roasties are ready, transfer them to a serving plate.
  13. 13

    Garnish the roasties with red cabbage hung curd and herbs dip and chopped coriander.

About Chef

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Gurdip Kohli Punj


>Chef Gurdip Kohli Punj has fond memories of the Gurudwara kitchen where her family rolled out chapattis, chopped vegetables, and stirred large pots of dal as 'sewa'. This was no mere chore for young Gurdip; she enjoyed cooking for people! She creates healthy dishes that are yummy too!

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