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.
A simple and comforting mushroom and potato curry from Odisha. This homestyle dish features tender mushrooms and soft potatoes simmered in a savory onion-tomato gravy, perfect for a weeknight meal with rice or roti.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
Soft rotis with a perfectly spiced mushroom curry and fresh salad – fiber-rich and delish!
This odia dish is perfect for dinner. With 483.74 calories and 16.29g of protein per serving, it's a low-fat, high-fiber, low-cholesterol option 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.
223cal
7gprotein
27gcarbs
12gfat
Ingredients
400 g Button Mushrooms (Cleaned and quartered)
2 pcs Potatoes (Medium, peeled and cut into 1-inch cubes)
1 pcs Onion (Large, finely chopped)
2 pcs Tomatoes (Medium, finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chillies (Slit lengthwise)
3 tbsp Mustard Oil (For authentic Odia flavor)
1 tsp Cumin Seeds
1 pcs Bay Leaf
1 pcs Dried Red Chilli (Broken in half)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Adjust to taste)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
0.5 tsp Garam Masala
1.25 tsp Salt (Or to taste)
1.5 cup Water (Warm)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Sauté the Potatoes
Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it's slightly smoking. This helps mellow its pungent flavor.
Carefully add the cubed potatoes and sauté for 5-7 minutes, stirring occasionally, until they are light golden brown and have a slight crust. They don't need to be fully cooked at this stage.
Using a slotted spoon, remove the potatoes from the pan and set them aside.
2
Prepare the Masala Base
In the same oil, reduce the heat to medium. Add the cumin seeds, bay leaf, and the broken dried red chilli. Let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onion and sauté for 6-8 minutes, until it turns soft and golden brown.
Stir in the ginger-garlic paste and slit green chillies. Cook for another minute until the raw aroma disappears.
3
Cook the Gravy
Add the chopped tomatoes to the pan. Cook for 5-6 minutes, mashing them with the back of your spoon, until they become soft and pulpy.
Add all the powdered spices: turmeric, red chilli, coriander, and cumin powder, along with the salt. Mix everything well.
Sauté the masala for 3-4 minutes, stirring frequently. You'll know it's ready when the oil starts to separate from the masala at the edges of the pan.
4
Combine and Simmer
Add the quartered mushrooms and the sautéed potatoes back into the pan. Gently stir to coat them thoroughly with the masala.
Cook for 4-5 minutes, allowing the mushrooms to release their natural moisture and absorb the flavors.
Pour in 1.5 cups of warm water and stir well. Bring the curry to a boil.
Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 10-15 minutes, or until the potatoes are fork-tender and the gravy has thickened to your desired consistency.
5
Finish and Serve
Turn off the heat. Sprinkle the garam masala powder over the curry and stir it in gently.
Garnish with freshly chopped coriander leaves.
Let the curry rest for at least 5 minutes to allow the flavors to meld together before serving.
