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 classic Bengali comfort food, this dish features tender bottle gourd cooked with fragrant spices and crispy lentil dumplings (bori). It's a simple, wholesome, and slightly sweet vegetable preparation that pairs perfectly with steamed rice.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
Light, fiber-rich Lau Ghanta with soft rotis and a fresh salad. A gut-friendly meal that feels good!
This odia dish is perfect for dinner. With 466.95000000000005 calories and 14.22g 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.
207cal
4gprotein
21gcarbs
12gfat
Ingredients
500 g Bottle Gourd (Peeled and cubed into 1-inch pieces)
1 medium Potato (Peeled and cubed into 1/2-inch pieces)
0.25 cup Bori (Dried lentil dumplings, about 10-12 pieces)
3 tbsp Mustard Oil
1 tsp Panch Phoron (Bengali five-spice blend)
1 pc Bay Leaf
2 pcs Dried Red Chili (Broken in half)
1 tbsp Ginger Paste
2 pcs Green Chili (Slit lengthwise)
0.5 tsp Turmeric Powder
1 tsp Cumin Powder
1 tsp Salt (Or to taste)
1 tsp Sugar
1 tsp Ghee
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Fry the Bori
Heat the mustard oil in a kadai or heavy-bottomed pan over medium heat until it is shimmering.
Add the bori and fry for 1-2 minutes, stirring constantly, until they turn golden brown and crisp.
Using a slotted spoon, remove the fried bori and set them aside on a plate.
2
Temper the Spices
In the same oil, reduce the heat to medium-low. Add the panch phoron, bay leaf, and broken dried red chilies.
Allow the spices to crackle and become fragrant, which should take about 30-45 seconds. Be careful not to burn them.
3
Sauté Aromatics and Vegetables
Add the ginger paste and slit green chilies to the pan. Sauté for about 1 minute until the raw aroma of the ginger disappears.
Add the cubed potatoes and cook for 3-4 minutes, stirring occasionally, until they are lightly golden at the edges.
Now, add the cubed bottle gourd, turmeric powder, cumin powder, and salt. Mix everything thoroughly to ensure the vegetables are evenly coated with the spices.
Cover the pan with a lid and reduce the heat to low.
Cook for 15-20 minutes. The bottle gourd will release its own moisture, so there is no need to add water. Stir every 4-5 minutes to prevent sticking.
Continue cooking until both the bottle gourd and potatoes are completely tender and can be easily pierced with a fork.
5
Finish and Garnish
Once the vegetables are soft, add the sugar and mix well. Use the back of your spoon to gently mash some of the bottle gourd pieces to achieve the characteristic 'ghanta' consistency.
Lightly crush about half of the fried bori with your hands and add them to the pan. Gently fold them in.
Turn off the heat. Drizzle the ghee over the dish and sprinkle with garam masala. Give it a final gentle stir.
Garnish with the remaining whole fried bori and freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
6
Serve
Serve the Lau Ghanta hot as a side dish with steamed rice and dal.
