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.
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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.
606cal
33gprotein
103gcarbs
9gfat
Ingredients
500 g pani lau (peeled and cut into 1-inch cubes)
2 pcs aloo (medium, peeled and cut into 1-inch cubes)
10 pcs badi (optional)
2 tbsp mustard oil
1 tsp pancha phutana
2 pcs dried red chilli
1 pcs onion (medium, finely chopped)
1 inch ginger (for paste)
5 pcs garlic (cloves, for paste)
1 tsp cumin seeds (for paste)
0.5 tsp turmeric powder
0.5 tsp red chili powder (for color, adjust to taste)
3 cup water
1 tsp salt
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Prepare the vegetables and paste. Peel and chop the bottle gourd and potatoes into roughly 1-inch cubes. In a small grinder, combine the ginger, garlic, and cumin seeds with a splash of water and grind to a smooth paste.
2
Fry the badi (if using). Heat 1 tablespoon of mustard oil in a pan or kadai over medium heat. Add the badi and fry for 1-2 minutes until they are golden brown and crisp. Remove them with a slotted spoon and set aside.
3
Make the tempering (phutana). In the same pan, add the remaining 1 tablespoon of oil. Once the oil is hot, add the pancha phutana and dried red chilies. Let the spices splutter for about 30 seconds until fragrant.
4
Sauté the aromatics. Add the chopped onion and sauté for 3-4 minutes until it turns translucent. Then, add the ginger-garlic-cumin paste and cook for another 2 minutes, stirring continuously, until the raw smell disappears.
5
Cook the vegetables. Add the turmeric powder and red chili powder, and stir for 30 seconds. Add the chopped bottle gourd and potatoes, mixing well to coat them with the spices. Sauté for 2-3 minutes.
6
Simmer the curry. Pour in 3 cups of water and add the salt. Bring the curry to a boil, then reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the potatoes and bottle gourd are fork-tender.
Finish and serve. Gently add the fried badi to the curry. Let it simmer for another 2-3 minutes to allow the badi to absorb some of the gravy. Garnish with fresh coriander leaves and serve hot with steamed rice.
