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 North Indian stir-fry where bitter gourd is thinly sliced and cooked with onions and spices until crisp. Salting the karela beforehand mellows its characteristic bitterness, making it a delicious and healthy side dish that pairs perfectly with rotis or dal rice.
A comforting and flavorful North Indian lentil dish made with pigeon peas. The creamy, boiled dal is finished with a sizzling tempering of spices in ghee, making it a perfect everyday meal with rice or roti.
Fiber-rich roti with protein-packed arhar dal and perfectly spiced karela bhujia – pure homestyle comfort!
This bihari dish is perfect for dinner. With 619.36 calories and 21.52g 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.
Servings4
Serving size: 1 cup
156cal
3gprotein
14gcarbs
11gfat
Ingredients
500 g Bitter Gourd (Also known as Karela, about 4-5 medium)
2 medium Onion (Thinly sliced)
3 tbsp Mustard Oil (For an authentic flavor, or use any vegetable oil)
1 tbsp Salt (For drawing out bitterness from karela)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Amchur Powder (Dried mango powder)
1 tsp Fennel Seeds (Coarsely crushed)
Instructions
1
Prepare the Bitter Gourd
Wash the bitter gourds thoroughly. Lightly scrape the rough outer skin with a peeler or knife, but do not peel it completely.
Slice them into thin, uniform rounds (about 1/4 inch thick). Remove and discard any large, tough seeds.
Place the slices in a bowl, add 1 tablespoon of salt, and toss well to coat.
Set aside for 30 minutes. This step is crucial for drawing out the bitter juices.
2
Remove Bitterness
After 30 minutes, the bitter gourd will have released a significant amount of water.
Take small handfuls of the salted slices and squeeze them firmly between your palms to extract as much liquid as possible.
Discard the bitter liquid. Set the squeezed bitter gourd slices aside.
3
Sauté Onions and Spices
Heat mustard oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the crushed fennel seeds and let them sizzle for about 30 seconds.
Add the thinly sliced onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown. Their sweetness is key to balancing the dish.
1 cup Arhar Dal (Also known as Toor Dal or Pigeon Peas)
3 cup Water (For pressure cooking the dal)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
2 tbsp Ghee
0.5 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
2 pcs Dried Red Chilies (Broken in half)
1 pcs Onion (Medium, finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise)
2 pcs Tomato (Medium, finely chopped)
0.5 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Coriander Powder
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Optional, for serving)
Instructions
1
Cook the Dal
Rinse the arhar dal under running water until the water runs clear. Soaking for 30 minutes is optional but helps in faster cooking.
Transfer the rinsed dal to a pressure cooker. Add 3 cups of water, turmeric powder, and salt.
Secure the lid and cook on medium-high heat for 4-5 whistles, which takes about 15-20 minutes.
Turn off the heat and allow the pressure to release naturally. This is crucial for perfectly soft lentils.
Once the pressure is gone, open the lid and whisk the dal gently with a wire whisk or the back of a ladle until it reaches a smooth, creamy consistency. If it's too thick, add a little hot water and mix well.
2
Prepare the Tadka (Tempering)
Heat ghee in a small pan (tadka pan) over medium heat. Once the ghee is hot, add the mustard seeds and let them splutter.
Add the cumin seeds and let them sizzle for about 30 seconds until they turn golden brown and aromatic.
Add the hing and dried red chilies. Sauté for a few seconds.
Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
