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 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 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.
Protein-packed masoor dal with crispy karela bhujia and soft rotis - a perfectly spiced comfort food!
This bihari dish is perfect for dinner. With 625.0999999999999 calories and 22.98g 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 serving
149cal
2gprotein
12gcarbs
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 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 the squeezed bitter gourd slices to the pan with the onions.
Stir in the turmeric powder, red chili powder, coriander powder, cumin powder, and 3/4 tsp of salt.
Mix everything thoroughly to ensure the slices are evenly coated with spices.
Cover the pan, reduce the heat to low, and cook for 15-20 minutes. Stir every 5 minutes to prevent sticking, until the bitter gourd is tender.
5
Finish and Serve
Uncover the pan and increase the heat to medium. Sprinkle the amchur powder over the bhujia.
Stir-fry for another 3-4 minutes, allowing the bitter gourd to become slightly crisp at the edges.
Taste and adjust salt if needed. Serve hot with fresh rotis or as a side with dal and 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.
