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.
351cal
8gprotein
31gcarbs
22gfat
Ingredients
1 medium head Cauliflower (about 500g, cut into large florets)
2 medium Potato (peeled and cut into 1.5-inch cubes)
5 tbsp Mustard Oil (for frying and cooking)
1 large Onion (finely chopped)
2 medium Tomato (pureed)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
2 whole Green Chili (slit lengthwise)
1 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (for color and mild heat)
1 tsp Cumin Powder
1.5 tsp Coriander Powder
1.25 tsp Salt (or to taste)
0.5 tsp Sugar (to balance flavors)
0.5 tsp Garam Masala
1 tbsp Ghee
0.75 cup Hot Water (as needed)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Fry the Vegetables
Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it's shimmering and lightly smoking. This mellows its pungent flavor.
Carefully add the cauliflower florets. Fry, stirring occasionally, for 5-7 minutes until they are golden brown on all sides. Remove with a slotted spoon and set aside.
In the same oil, add the potato cubes. Fry for 6-8 minutes until they are golden and have a light crust. Remove and set aside with the cauliflower.
2
Prepare and Cook the Masala (Kasa)
Reduce the heat to medium. In the remaining oil, add the chopped onions and sauté for 5-6 minutes until they turn soft and golden brown.
Add the ginger and garlic pastes. Cook for 1-2 minutes until the raw aroma disappears.
Stir in the tomato puree and slit green chilies. Cook for 3-4 minutes, stirring frequently, until the mixture thickens.
Lower the heat. Add all the dry spice powders: turmeric, Kashmiri red chili powder, cumin powder, coriander powder, and salt. Stir well to combine.
Now, begin the 'kasa' process. Sauté the masala on low heat, stirring frequently, for 6-8 minutes. Continue until the masala darkens in color and oil begins to separate from the sides of the pan. This step is crucial for developing a deep, rich flavor.
Add the fried cauliflower and potatoes back to the pan. Gently toss them with the masala for a minute to ensure they are well-coated.
Pour in the hot water, just enough to partially submerge the vegetables. Stir gently.
Cover the pan with a tight-fitting lid and let it simmer on low heat for 10-12 minutes. Stir once or twice in between to prevent sticking.
Cook until the potatoes and cauliflower are tender but still hold their shape. You can check by inserting a knife into a potato cube; it should go in easily.
4
Finish and Garnish
Once the vegetables are cooked through, uncover the pan. Add the sugar, garam masala, and ghee.
Gently stir to combine everything. Let it cook for another 1-2 minutes until the gravy thickens to your desired consistency.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the dish rest for 5 minutes before serving to allow the flavors to meld. Serve hot with luchi, paratha, or steamed rice.
