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Mothers agonize over what to give in a  tiffin or snack which has the child excited and is healthy as well, very few items make it to the list. Here is a recipe which is tasty, different and healthy with a mix of healthly high fibre carbs, protein, calcium and veggies.


Chicken takatak healthy rolls an ideal item for school tiffin or as a snack :


Ingredients to make 5 healthy taka tak rolls

1)      1 large cup curd (dahi)

2)      5 cloves of crushed garlic

3)      12-13 mushrooms coarsely chopped

4)      Half red , green and half yellow pepper, thinly sliced

5)      250grams chicken taka tak

6)      Greens – lettuce/shredded cabbage , rocket leaves if in season


-Hang 1 large cup of curd for 30 min to remove water, if you want to give this as morning tiffin , hang it earlier and prepare the curd spread 1 day earlier and put in fridge.

-Add 1 clove crushed garlic, 1 tbp of pesto sauce, salt, some chopped dhaniya, mix everything together

-Miz half makki atta , half wholewheat flour and make rotis(slightly thick)

-heat olive oil , add crushed garlic, sauté till  oil is fragrant

-Saute mushrooms and red and yellow peppers  at high heat , add salt cook  for about 1 min, ensure that veggies esp the peppers maintain crunch. Remove from heat.

-Add a teaspoon of olive oil in a pan and put the tak tak chicken in, , sauté on medium heat for apprx 2- 3min, till taka tak starts turning a little brown. Remove from heat.

-take the chapatis, put a thick layer of the curd spread, add sauted veggies and taka tak, if you want add some greens like shredded lettuce, rocket leaves etc, add mustard sauce, fold the roti and pin it with a toothpick.

-Heat a tava, brush with olive oil , on low heat put the roll, when it turns golden brown (maybe 1 min), flip it . remove from heat once both sides are golden brown.

- Put it in tiffin or serve hot and get ready to see an empty plate and a real happy smile on the faces of the young ones and adults alike

-If you have less time substitute the roti with brown bread and the fillings  and grill it in a sandwich maker


I experiment a lot with these rolls and tailor it to suit adults and kids alike, for adults add more greens to give it a crunch include finely sliced carrots, cucumbers, red chillies, black pepper. Experiment with the curd dip, replace the pesto with 1 tbsp mayonnaise and 1 tsp mustard sauce, add a dash of chipotle sauce – all handy ingredients in the fridge.

This dip can be made beforehand and kept in the fridge , it stays good for about 1 week

Swati Shukla

This is a hit recipe and literally takes 10 min to prepare and 30 min to bake and has no oil used. This can be had with grilled vegetables, or shred the hcikcen once baked and add in a salad for a different flavourful wholesome salad meal



For the marinade

2 cups hung curd (hang for atleast 45 minutes)

6 pieces garlic – pounded

2 table spoons mixed italian herbs

1 table spoon – dry roasted garlic (available in small spice bottles in most shops)

1 tsp chilli flakes

5 tablespoon finely chopped coriander /parsley

½ cup parmesan cheese(if you don’t have parmesan , use Amul cheese cubes)

Salt to taste


500g chicken breast chopped in small pieces



Take a square 9 inch baking dish ,mix all the marinade ingredients and marinade the chicken in it for 3 hours minimum in the fridge.

Preheat oven to 175 deg Centigrade (350 deg Farenheit) and put the square dish in oven and bake for apprx 25 to 32 minutes, till chicken starts turning a little brown.

Take out of oven (don’t worry there will be a little water from the yogurt in the baking dish). Let it rest for 5 -7 minutes. Dig in! Yum

Read this lovely article on the origins of the biryani. Didnt realise there were soo many variants. Check link below  for the article