Name: Roti
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup atta (Use a fine-milled whole wheat flour for best results.); 1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.); 1 tsp ghee (For the dough, plus extra for brushing (optional).)

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Oal ki Sabzi Recipe - North Indian Vegan Dinner | CraftMyMeals

Instructions

1
Prepare the Yam
- To prevent skin irritation, apply a little oil to your hands before handling the raw yam.
- Peel the thick, brown skin off the elephant foot yam using a sturdy knife.
- Cut the peeled yam into 1-inch cubes and rinse them thoroughly under running water.
2
Boil the Yam
- In a large pot, combine the yam cubes, 4 cups of water, 1 tbsp lemon juice, and 1/2 tsp salt.
- Bring the water to a rolling boil over high heat.
- Reduce the heat to medium and cook for 10-12 minutes, or until the yam is fork-tender but still holds its shape. Do not overcook.
- Drain the water completely using a colander and set the boiled yam cubes aside. This step is crucial to remove the natural acridity of the yam.
3
Sauté Aromatics
- Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This removes its raw pungency. Immediately reduce the heat to medium.
- Add the cumin seeds and asafoetida. Let them sizzle and become fragrant for about 30 seconds.
- Add the finely chopped onions and sauté for 5-6 minutes, stirring frequently, until they turn soft and golden brown.
- Add the ginger-garlic paste and slit green chillies. Cook for another minute until the raw aroma disappears.
4
Cook the Masala
- Stir in the tomato puree and cook for 3-4 minutes, until it thickens slightly.
- Add the turmeric powder, red chilli powder, and coriander powder. Mix well.
- Cook the masala mixture for 5-7 minutes, stirring occasionally, until it darkens in color and you see oil separating from the sides of the pan.
5
Combine and Simmer
- Add the boiled yam cubes to the prepared masala. Gently toss to coat the yam evenly without breaking the pieces.
- Pour in 1 cup of water and add the remaining 3/4 tsp of salt. Stir gently to combine.
- Bring the curry to a simmer. Cover the pan, reduce the heat to low, and let it cook for 8-10 minutes. This allows the yam to absorb all the flavors of the gravy.
6
Finish and Garnish
- Uncover the pan. Sprinkle the garam masala and dry mango powder over the curry. Mix gently.
- Cook for one more minute to allow the final spices to meld.
- Turn off the heat. Garnish with freshly chopped coriander leaves.
- Let the sabzi rest for 5 minutes before serving hot with roti, paratha, or steamed rice.

Ingredients

2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)

Instructions

1
Prepare the dough
- In a large mixing bowl, combine the atta and 1 tsp of ghee.
- Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
- Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
- Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
- After resting, knead the dough for another minute.
- Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
- Take one dough ball, flatten it, and dip it in dry atta for dusting.
- On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
- Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
- Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
- Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
- Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
- Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
- Once puffed, immediately remove the roti from the heat.
5
Finish and serve
- Brush one side with ghee, if desired, for extra flavor and softness.
- Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
- Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.

Oal ki Sabzi with Roti

Nutrition per Serving

Recipes in this Meal

1. Oal ki Sabzi

Ingredients

2. Roti

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About Oal ki Sabzi with Roti

Instructions

Ingredients

Instructions