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.
A unique Odia delicacy made from tender banana blossoms cooked in a pungent and savory mustard-garlic paste. This traditional dish offers a delightful blend of textures and a distinct, slightly bitter flavor that pairs perfectly with steamed rice.
A light, aromatic, and comforting yellow lentil curry from Odisha. The signature nutty flavor comes from dry-roasting the moong dal before cooking. Tempered with ghee and simple spices, this dal is a staple served with steamed rice, embodying the soulful simplicity of Odia cuisine.
Homestyle rotis with fiber-rich Kadali Bhanda Rai and protein-packed Muga Dali. Perfectly spiced comfort!
This odia dish is perfect for dinner. With 706.17 calories and 26.009999999999998g 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.
Servings4
Serving size: 1 serving
251cal
5gprotein
23gcarbs
17gfat
Ingredients
1 piece banana blossom (medium-sized, about 500g)
2 medium potato (peeled and diced into 1/2-inch cubes)
3 tbsp black mustard seeds
6 clove garlic cloves
3 piece green chili (adjust to your spice preference)
1 tsp turmeric powder (divided into two 1/2 tsp portions)
1 tsp panch phoron (Odia five-spice blend)
2 piece dried red chili (broken in half)
3 tbsp mustard oil (essential for authentic flavor)
3 tbsp fresh grated coconut (optional, for garnish and texture)
1.25 tsp salt (divided, adjust to taste)
1 tsp vegetable oil (for greasing hands)
5.25 cup water (4 cups for soaking blossom, 1 cup for boiling, 1/4 cup for grinding)
Instructions
1
Prepare the Banana Blossom (15 minutes)
Grease your hands and knife with 1 tsp of vegetable oil to prevent staining from the blossom's sap.
Remove the tough, outer purple layers (bracts) one by one. Under each layer, you will find a row of small florets.
Collect the florets and discard the tough bracts until you reach the pale, tender inner core.
Clean each floret by removing the single, hard, translucent petal (calyx) and the central stalk with a swollen tip (pistil). This step is crucial to avoid bitterness.
Finely chop the cleaned florets and the tender inner core.
Immediately place all the chopped blossom into a large bowl with 4 cups of water and 1/2 tsp of turmeric powder. Let it soak for at least 15-20 minutes to reduce bitterness and prevent discoloration.
2
Prepare the Mustard Paste (5 minutes)
While the blossom soaks, soak the 3 tbsp of black mustard seeds in 1/4 cup of warm water for 10-15 minutes to soften them.
Transfer the soaked mustard seeds (along with the water) to a grinder jar. Add the garlic cloves and green chilies.
Grind to a smooth, fine paste. If needed, add another splash of water. Set this paste aside.
In a pressure cooker, combine the drained blossom, diced potatoes, 1/2 tsp of salt, and the remaining 1/2 tsp of turmeric powder.
Add 1 cup of water. Secure the lid and pressure cook on medium heat for 2 whistles.
Let the pressure release naturally. Once opened, drain any excess water and lightly mash the mixture with the back of a spoon. Set aside.
4
Temper and Finish the Dish (15 minutes)
Heat 3 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is fragrant and slightly smoking.
Reduce the heat to medium, add the panch phoron and the broken dried red chilies. Allow them to splutter for about 30 seconds.
Carefully add the boiled and mashed banana blossom-potato mixture to the pan. Sauté for 3-4 minutes, stirring well.
Add the prepared mustard-garlic paste and the remaining 3/4 tsp of salt. Mix thoroughly to ensure everything is well-coated.
Cook for 5-7 minutes, stirring frequently, until the raw aroma of the mustard paste disappears. Be careful not to overcook, as the mustard can turn bitter.
If using, stir in the fresh grated coconut and cook for another 2 minutes.
Turn off the heat. Serve hot with steamed rice and dal.
If the dal seems too thick, add about 1/2 cup of hot water and mix well to reach your desired consistency.
4
Prepare the Tempering (Chhunka)
In a small tadka pan, heat the ghee over medium heat.
Add the mustard seeds and wait for them to splutter completely.
Next, add the cumin seeds and broken dried red chilies. Sauté for about 30 seconds until the chilies darken slightly and the seeds are fragrant.
Finally, add the asafoetida, give it a quick stir for 1-2 seconds, and immediately turn off the heat.
5
Combine, Simmer, and Serve
Carefully pour the hot tempering over the cooked dal. It will sizzle.
Stir the tempering into the dal and bring the mixture to a gentle simmer for 2-3 minutes to allow the flavors to meld together.
Garnish with freshly chopped cilantro.
Serve hot with steamed rice and a side of vegetables or bhaja (fried vegetables).
