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 hearty and flavorful North Indian curry made with elephant foot yam (suran), simmered in a spiced onion-tomato gravy. This unique dish has a meaty texture and is traditionally served with hot rotis or rice.
A quick, comforting red lentil dal finished with a sizzling tempering of ghee, cumin, and garlic. This everyday North Indian staple is light, packed with protein, and comes together in under 30 minutes. Perfect with steamed rice or roti.
Fiber-rich roti with protein-packed masoor dal and perfectly spiced ol sabzi – simple homestyle goodness.
This bihari dish is perfect for dinner. With 732.1600000000001 calories and 25.29g of protein per serving, it's a muscle-gain 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.
250cal
4gprotein
48gcarbs
6gfat
Ingredients
500 g Jimikand (Peeled and cut into 1-inch cubes)
1 tbsp Lemon Juice (For boiling the yam)
0.5 tsp Salt (For boiling the yam)
0.25 cup Mustard Oil (For shallow frying)
1 tsp Cumin Seeds
0.25 tsp Hing
300 g Onion (About 2 medium, finely chopped)
1 tbsp Ginger Garlic Paste
2 pc Green Chilli (Slit lengthwise)
250 g Tomato (About 2 medium, pureed)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Adjust to taste)
1.5 tsp Coriander Powder
0.25 cup Curd (Whisked until smooth)
1.5 cup Water (Hot, for the gravy)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare and Boil the Yam
Apply a little oil to your hands to prevent itching. Peel the jimikand, wash it thoroughly, and cut it into 1-inch cubes.
In a pot, combine the yam cubes, enough water to cover them, 1 tbsp lemon juice, and 1/2 tsp salt.
Bring to a boil and cook for 10-12 minutes until the yam is fork-tender but still holds its shape. Alternatively, pressure cook for 1 whistle.
Drain the water completely and let the yam cubes cool slightly.
2
Shallow Fry the Yam
Heat 1/4 cup of mustard oil in a wide pan (kadai) over medium-high heat.
Carefully add the boiled yam cubes in a single layer. Do not overcrowd the pan; fry in batches if needed.
Shallow fry for 7-8 minutes, turning occasionally, until all sides are golden brown and have a slightly crisp exterior.
Remove the fried yam with a slotted spoon and set aside on a plate.
3
Prepare the Gravy Base (Tadka)
In the same pan, use the leftover oil (about 2-3 tbsp). If there's too much, remove the excess. Heat it over a medium flame.
1 cup Masoor Dal (Rinsed and soaked for 30 minutes)
3 cup Water (For pressure cooking)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
2 tbsp Ghee
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds (Optional)
0.25 tsp Hing
1 medium Onion (Finely chopped)
4 cloves Garlic (Minced)
1 inch Ginger (Grated)
2 pcs Green Chili (Slit lengthwise)
1 medium Tomato (Finely chopped)
0.75 tsp Red Chili Powder (Adjust to spice preference)
0.5 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed and soaked masoor dal in a pressure cooker.
Add 3 cups of water, turmeric powder, and salt. Stir to combine.
Secure the lid and pressure cook on medium-high heat for 2-3 whistles, which should take about 10-12 minutes.
Turn off the heat and let the pressure release naturally. Once safe to open, whisk the dal gently until it reaches a smooth, consistent texture.
2
Prepare the Tadka (Tempering)
Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the cumin seeds and mustard seeds.
Allow the seeds to crackle for about 30 seconds, then add the hing.
Immediately add the minced garlic, grated ginger, and slit green chilies. Sauté for about a minute until the raw aroma disappears and the garlic is fragrant.
Add the finely chopped onions and cook for 4-5 minutes, stirring occasionally, until they become soft and translucent.
Add the chopped tomatoes along with red chili powder and garam masala. Cook for another 4-5 minutes until the tomatoes break down and the oil begins to separate from the masala.
Add cumin seeds and let them splutter. Immediately add the hing.
Add the finely chopped onions and sauté for 6-8 minutes, stirring frequently, until they are soft and golden brown.
Add the ginger-garlic paste and slit green chillies. Sauté for another minute until the raw aroma disappears.
4
Cook the Masala
Lower the heat and add the spice powders: turmeric, red chilli powder, and coriander powder. Stir for 30 seconds until fragrant.
Pour in the tomato puree. Cook for 5-7 minutes, stirring occasionally, until the masala thickens and you see oil separating at the edges.
Reduce the heat to the lowest setting. Add the whisked curd and stir continuously and vigorously for 2-3 minutes to prevent it from curdling. Cook until oil surfaces again.
5
Simmer and Finish the Curry
Gently add the fried jimikand pieces to the gravy. Mix carefully to coat them with the masala without breaking them.
Pour in 1.5 cups of hot water, add 1 tsp salt (or to taste), and the garam masala. Stir well.
Bring the curry to a gentle boil, then reduce the heat, cover the pan, and let it simmer for 8-10 minutes. This allows the yam to absorb the flavors of the gravy.
Turn off the heat. Garnish with freshly chopped coriander leaves.
6
Rest and Serve
Let the curry rest, covered, for at least 10 minutes before serving. This helps the flavors to meld and deepen.
Serve hot with phulka, roti, paratha, or steamed basmati rice.
3
Combine and Simmer
Carefully pour the hot tadka mixture directly into the cooked dal in the pressure cooker.
Stir well to incorporate the flavors thoroughly.
Place the cooker back on low heat and let the dal simmer for 2-3 minutes. This allows the flavors to meld together. Adjust consistency with a little hot water if it's too thick.
4
Garnish and Serve
Turn off the heat. Stir in the fresh lemon juice and chopped coriander leaves.
Serve the Masoor Dal Tadka hot with steamed basmati rice, jeera rice, or fresh rotis.
