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 comforting and simple cauliflower and potato curry from the heart of Odisha. This lightly spiced, homestyle tarkari is a perfect weeknight dinner, pairing beautifully with warm rotis or a side of dal and 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.
About Roti, Phula Kobi Aloo Tarkari and Kachumber Salad
Soft rotis with fiber-rich cauliflower-potato curry & fresh salad. Energy-giving and tasty!
This odia dish is perfect for dinner. With 483.12 calories and 15.79g of protein per serving, it's a low-fat, high-fiber, low-cholesterol 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.
223cal
6gprotein
25gcarbs
12gfat
Ingredients
500 g Cauliflower (About 1 medium head, cut into florets)
250 g Potatoes (About 2 medium, peeled and cut into 1-inch cubes)
3 tbsp Mustard Oil (Essential for authentic flavor)
1 tsp Cumin Seeds
1 large Onion (Finely chopped)
1 tbsp Ginger-Garlic Paste
2 medium Tomatoes (Finely chopped)
2 pcs Green Chilies (Slit lengthwise)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
0.5 tsp Garam Masala
1.25 tsp Salt (Or to taste)
0.5 cup Water (Use warm water for best results)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Sauté Aromatics
Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it just begins to smoke. This removes its pungent taste. Reduce the heat to medium.
Add the cumin seeds and let them sizzle and become fragrant, about 30 seconds.
Add the finely chopped onions and sauté for 5-6 minutes until they are soft and translucent.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
2
Build the Masala Base
Add the chopped tomatoes to the pan. Cook for 4-5 minutes, stirring occasionally, until they break down and become mushy.
Add the spice powders: turmeric, red chili, coriander, and cumin powder, along with the salt. Mix everything well.
Sauté the masala for 2-3 minutes, stirring continuously. If it starts to stick, add a splash of water. Cook until you see oil separating from the edges of the masala.
3
Cook the Vegetables
Add the potato cubes and cauliflower florets to the pan. Gently toss them for 2-3 minutes to coat them thoroughly with the masala.
Pour in 1/2 cup of warm water, stir gently, and bring the mixture to a simmer.
Cover the pan with a lid, reduce the heat to low, and let it cook for 15-18 minutes. Stir every 5-7 minutes to prevent sticking.
Cook until both the potatoes and cauliflower are tender. You can check by piercing a potato cube with a knife; it should go through easily.
4
Finish and Garnish
Once the vegetables are cooked, uncover the pan. If there is excess water, increase the heat and cook for a minute or two until it evaporates to your desired consistency.
Sprinkle the garam masala over the curry and gently mix it in.
Turn off the heat, garnish with freshly chopped coriander leaves, and let it rest for 5 minutes before serving.
Serve hot with roti, paratha, or as a side dish with dal and rice.
