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 yet flavorful North Indian classic, this dry curry features tender raw bananas tossed in an aromatic blend of spices. It's a wholesome, gluten-free side dish that comes together in under 30 minutes, perfect for a weeknight meal.
A classic North Indian lentil dish where cooked yellow lentils are finished with a flavorful tempering of ghee, cumin, and spices. This comforting and protein-rich dal is a staple in Indian homes, perfect with rice or roti.
Fiber-rich raw banana sabzi with protein-packed dal fry and soft rotis - a tasty energy-giver!
This bihari dish is perfect for dinner. With 693.78 calories and 21.240000000000002g of protein per serving, it's a high-fiber 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.
234cal
2gprotein
34gcarbs
12gfat
Ingredients
500 g Raw Banana (about 3-4 medium bananas, peeled and cubed)
3 tbsp Vegetable Oil
0.5 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida, use gluten-free if needed)
1 medium Onion (finely chopped)
1 tsp Ginger-Garlic Paste
2 pcs Green Chili (slit lengthwise or chopped)
0.5 tsp Turmeric Powder
0.5 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
1 tsp Salt (or to taste)
0.25 cup Water
0.75 tsp Amchur Powder (Dry mango powder)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Bananas: Grease your hands with a little oil. Peel the raw bananas, chop them into 1/2-inch cubes, and immediately place them in a bowl of cold water to prevent browning. This should take about 5 minutes.
2
Temper Spices & Sauté Aromatics: Heat oil in a kadai or pan over medium heat. Add mustard seeds and let them splutter. Add cumin seeds and hing, and sauté for 30 seconds. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent. Add ginger-garlic paste and green chilies, and cook for another minute until fragrant.
3
Add Spice Powders: Lower the heat and add turmeric powder, red chili powder, and coriander powder. Stir continuously for 30 seconds to cook the spices without burning them.
4
Cook the Bananas: Drain the banana cubes completely and add them to the pan. Add salt and mix gently to coat them evenly with the masala. Sauté for 2 minutes.
5
Simmer until Tender: Pour in 1/4 cup of water, stir, cover the pan, and reduce the heat to low. Cook for 8-10 minutes, stirring occasionally, until the bananas are tender when pierced with a fork but still hold their shape.
6
Finish and Garnish: Once cooked, turn off the heat. Add amchur powder and garam masala, and mix gently. Garnish with fresh coriander leaves and serve hot.
