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: 2 pieces
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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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.
Servings
4
Serving size: 1 cup
298cal
10gprotein
38gcarbs
13gfat
Ingredients
1 cup Kala Chana (Dried black chickpeas, soaked overnight)
2 medium Onion (Finely chopped)
2 medium Tomato (Pureed)
1 tbsp Ginger Garlic Paste
2 whole Green Chili (Slit lengthwise)
3 tbsp Vegetable Oil
1 whole Bay Leaf
1 inch Cinnamon Stick
3 whole Cloves
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
0.75 tsp Garam Masala
1.5 tsp Salt (Divided, or to taste)
4 cup Water (For cooking and adjusting gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Pressure Cook the Chickpeas
Rinse the dried kala chana thoroughly and soak them in ample water overnight, or for at least 8 hours.
Drain the soaking water. Transfer the chickpeas to a pressure cooker.
Add 3 cups of fresh water and 1/2 teaspoon of salt. Secure the lid.
Pressure cook on medium-high heat for 5-6 whistles, or for about 20 minutes, until the chickpeas are tender. To check, press one between your fingers; it should mash easily.
Let the pressure release naturally. Do not discard the cooking water.
2
Prepare the Masala Base
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the bay leaf, cinnamon stick, and cloves. Sauté for 30-40 seconds until they become fragrant.
Add the finely chopped onions and cook, stirring frequently, for 8-10 minutes until they turn soft and golden brown.
Stir in the ginger-garlic paste and sauté for another minute until its raw aroma disappears.
Add the tomato puree and slit green chilies. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges of the pan.
Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and cumin powder.
Stir continuously for about 1 minute until the spices are well-toasted and aromatic. If the masala seems too dry, add a splash of water to prevent burning.
4
Combine and Simmer
Pour the cooked chickpeas along with all their cooking liquid into the masala.
Add the remaining 1 teaspoon of salt and mix everything thoroughly.
Using the back of a ladle, gently mash some of the chickpeas against the side of the pan. This will naturally thicken the gravy.
Bring the curry to a gentle boil. If the gravy is too thick, add up to 1 cup of hot water to reach your desired consistency.
Cover the pan, reduce the heat to low, and let it simmer for 10-12 minutes. This allows the chickpeas to absorb the flavors of the masala.
5
Finish and Serve
Turn off the heat and stir in the garam masala powder.
Garnish with freshly chopped coriander leaves.
Let the curry rest for at least 10 minutes before serving to allow the flavors to deepen.
Serve hot with steamed rice, rotis, or fluffy puris.
