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.
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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.
4
Serving size: 1 cup
395cal
9gprotein
32gcarbs
28gfat
Ingredients
500 g Lauki (Peeled and grated)
0.75 cup Besan
1.5 tbsp Ginger Garlic Paste
1 pc Green Chili (Finely chopped)
0.75 tsp Turmeric Powder
0.5 tsp Red Chili Powder (For heat, adjust to taste)
1.25 tsp Garam Masala
3 tbsp Coriander Leaves (Finely chopped, divided)
1.75 tsp Salt (Or to taste)
2 cup Vegetable Oil (For deep frying)
2 tbsp Ghee
1 tsp Cumin Seeds
1 pc Bay Leaf
2 pc Onion (Medium, finely pureed)
3 pc Tomato (Medium, pureed)
15 pc Cashews (Soaked in warm water for 15 minutes and ground to a smooth paste)
1 tsp Kashmiri Red Chili Powder (For color)
1.5 tsp Coriander Powder
1 tbsp Kasuri Methi (Crushed between palms)
2 tbsp Fresh Cream (Optional, for richness)
2 cup Water (Plus reserved lauki water)
Instructions
1
Prepare the Lauki for Koftas
Peel and grate the lauki. Place it in a bowl and sprinkle with 1/4 tsp of salt. Let it rest for 10 minutes to release water.
Squeeze the grated lauki firmly with your hands or using a muslin cloth to remove as much water as possible. Reserve this nutritious water for the gravy.
2
Make and Fry the Koftas
In a mixing bowl, combine the squeezed lauki, besan, 1/2 tbsp ginger-garlic paste, green chili, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp garam masala, and 2 tbsp chopped coriander leaves.
Just before frying, add 3/4 tsp salt and mix well to form a thick, dough-like mixture. Do not add any extra water.
Heat vegetable oil in a kadai or deep pan over medium heat. Grease your palms, take small portions of the mixture, and roll them into smooth, 1-inch balls.
Carefully slide the koftas into the hot oil, ensuring not to overcrowd the pan. Fry for 5-7 minutes, turning occasionally, until they are evenly golden brown and crisp.
Remove with a slotted spoon and drain on a plate lined with paper towels. Set aside.
Heat ghee in a separate pan or kadai over medium heat. Add the cumin seeds and bay leaf. Let the seeds splutter for about 30 seconds.
Add the onion puree and sauté for 8-10 minutes, stirring frequently, until it turns light golden brown and the raw smell disappears.
4
Cook the Masala
Add the remaining 1 tbsp of ginger-garlic paste and sauté for another minute until fragrant.
Add the tomato puree, 1/2 tsp turmeric powder, 1 tsp Kashmiri red chili powder, and 1.5 tsp coriander powder. Mix well.
Cook this masala mixture for 7-8 minutes, stirring occasionally, until it thickens and you see oil separating from the sides.
5
Finish the Gravy
Stir in the cashew paste and cook for 2-3 minutes, stirring continuously to prevent it from sticking to the bottom.
Pour in about 2 cups of water along with the reserved lauki water. Add 1 tsp salt (or to taste) and bring the gravy to a boil.
Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes for the flavors to meld and the gravy to thicken slightly.
Stir in the crushed kasuri methi, the remaining 3/4 tsp garam masala, and the optional fresh cream. Mix well and cook for one more minute.
6
Combine and Serve
Turn off the heat. Just before serving, gently place the fried koftas into the hot gravy. Let them soak for 2-3 minutes to absorb the flavors without breaking.
Garnish with the remaining 1 tbsp of fresh coriander leaves.
Serve immediately with hot roti, naan, or steamed basmati rice.
