Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Prep35 min
Cook15 min
Servings4
Serving size: 1 serving
213cal
8gprotein
44gcarbs
2gfat
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.
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This odia dish is perfect for dinner. With 771.38 calories and 23.770000000000003g of protein per serving, it's a nutritious choice for your meal plan.
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.
247cal
5gprotein
26gcarbs
15gfat
Ingredients
250 g Pointed Gourd (Lightly scraped and cut in half lengthwise)
2 medium Potato (Peeled and cubed into 1-inch pieces)
4 tbsp Mustard Oil (Essential for authentic flavor)
1 large Onion (Finely chopped)
2 medium Tomato (Pureed)
1 tsp Ginger Paste
1 tsp Garlic Paste
2 whole Green Chili (Slit lengthwise)
1 tsp Cumin Seeds
1 whole Bay Leaf
1 whole Dry Red Chili (Broken in half)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Garam Masala
0.5 tsp Sugar (Helps balance the flavors)
1 tsp Salt (Or to taste)
0.25 cup Water (Warm, use as needed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Fry the Vegetables
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's lightly smoking. This removes its pungent raw smell.
Carefully add the potato cubes. Fry for 6-8 minutes, stirring occasionally, until they are golden brown and about 80% cooked. Remove with a slotted spoon and set aside.
In the same oil, add the pointed gourd halves. Fry for 5-6 minutes until they are tender and have light brown blisters on the skin. Remove and set aside with the potatoes.
2
Prepare the Masala Base
In the remaining oil, reduce the heat to medium. Add the bay leaf, dry red chili, and cumin seeds. Let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and golden brown.
Add the ginger and garlic paste and cook for another minute until the raw aroma disappears.
3
Cook the Spices and Tomato
Add the turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder. Stir for 30 seconds on low heat to prevent burning.
Pour in the tomato puree and add the slit green chilies and salt. Mix well.
1 tsp Cumin Seeds (Divided into 0.5 tsp and 0.5 tsp)
1 medium Onion (Finely chopped)
1 tbsp Ginger-Garlic Paste
2 pcs Green Chili (Slit lengthwise)
2 medium Tomato (Finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1.25 tsp Salt (Or to taste, divided)
2 pcs Dried Red Chili (Whole)
0.25 tsp Asafoetida (Hing)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Optional, for serving)
Instructions
1
Rinse the chana dal thoroughly under running water. Soak it in ample fresh water for at least 1-2 hours. After soaking, drain the water completely. This step is crucial for even cooking.
2
In a pressure cooker, combine the soaked and drained dal, 3 cups of fresh water, turmeric powder, and 0.5 tsp of salt. Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15 minutes. The dal should be soft but still hold its shape. Allow the pressure to release naturally.
3
While the dal is cooking, prepare the base masala. Heat 2 tbsp of ghee in a kadai or pan over medium heat. Add 0.5 tsp of cumin seeds and let them splutter.
Add the finely chopped onion and sauté for 5-7 minutes until it turns translucent and light golden.
Stir in the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
Add the chopped tomatoes, red chili powder, coriander powder, and the remaining 0.75 tsp of salt. Mix well and cook for 6-8 minutes, stirring occasionally, until the tomatoes soften and the ghee begins to separate from the masala.
4
Once the pressure has released from the cooker, open the lid. Gently mash some of the dal against the side of the cooker with a ladle to create a creamier consistency. Pour the entire cooked dal into the prepared masala. Mix everything together well.
Cook the masala, stirring frequently, for about 6-8 minutes. Continue until the mixture thickens and you see oil separating from the sides of the masala.
4
Combine and 'Kasa' the Curry
Add the fried potatoes and pointed gourd back to the pan. Add the sugar and gently toss everything together to coat the vegetables evenly with the masala.
This step is called 'kasa' or 'bhuna', which means sautéing the vegetables with the spices. Stir-fry for 2-3 minutes.
Sprinkle about 1/4 cup of warm water, cover the pan, and reduce the heat to low.
Let it simmer for 5-7 minutes, or until the vegetables are fully cooked and have absorbed the flavors. The final consistency should be semi-dry with the masala clinging to the vegetables.
5
Finish and Garnish
Turn off the heat. Sprinkle the garam masala powder over the curry and give it a final gentle mix.
Garnish with freshly chopped coriander leaves.
Let it rest for 5 minutes before serving. Serve hot with luchi, paratha, or as a side dish with steamed rice and dal.
Bring the dal to a gentle simmer. If it seems too thick, add 0.5 to 1 cup of hot water to adjust the consistency. Let it simmer on low heat for 5-7 minutes, allowing the flavors to meld. Stir in the garam masala.
6
Prepare the final tempering (tadka). In a small tadka pan, heat the remaining 1 tbsp of ghee over medium heat. Add 0.5 tsp cumin seeds, dried red chilies, and asafoetida. Sauté for 30-45 seconds until the spices are fragrant and the chilies darken slightly. Be careful not to burn them.
7
Immediately pour the sizzling tadka over the simmering dal. You will hear a satisfying sizzle. Mix gently, turn off the heat, and garnish with freshly chopped coriander leaves. Add a squeeze of lemon juice just before serving, if desired. Serve hot with steamed rice or roti.
