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 Punjabi winter delicacy made from a blend of fresh mustard greens, spinach, and bathua. This rustic, slow-cooked dish is creamy, flavorful, and best enjoyed with Makki ki Roti.
A comforting Bengali lentil dish made with a mix of masoor and moong dal. The magic is in the 'panch phoron' tempering, a five-spice blend that gives it a unique, aromatic flavor. Perfect with steamed rice.
Iron-boosting sarson saag with soft rotis and aromatic dal - a perfect, soul-satisfying meal.
This bihari dish is perfect for dinner. With 837.3299999999999 calories and 29.439999999999998g of protein per serving, it's a nutritious choice 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.
362cal
8gprotein
25gcarbs
26gfat
Ingredients
500 g Mustard Greens (Roughly chopped)
250 g Spinach (Roughly chopped)
125 g Bathua Leaves (Optional, roughly chopped)
2 medium Onion (Finely chopped, divided)
2 inch Ginger (Peeled and chopped, divided)
10 cloves Garlic (Chopped, divided)
4 pcs Green Chilli (Slit lengthwise)
1 medium Tomato (Roughly chopped)
3 tbsp Maize Flour (Also known as Makki ka Atta)
4 tbsp Ghee (For tempering)
0.25 tsp Asafoetida (Also known as Hing)
0.5 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Salt (Adjust to taste)
1 cup Water (For cooking the greens)
4 tbsp White Butter (For serving)
Instructions
1
Prepare and Cook the Greens
Wash the mustard greens, spinach, and bathua leaves thoroughly in several changes of water to remove all grit. Roughly chop them.
In a large pressure cooker, combine the chopped greens, 1 chopped onion, half of the chopped ginger, half of the chopped garlic, green chillies, and the chopped tomato.
Add 1 cup of water and 1.5 tsp of salt. Mix everything well.
Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 15-20 minutes until the greens are completely tender.
Allow the pressure to release naturally before opening the lid.
2
Blend and Thicken the Saag
Once the pressure has released, open the cooker. The greens will have cooked down significantly.
Using a traditional wooden churner (madhani) or an immersion blender, coarsely blend the cooked greens. Avoid making a smooth puree; a rustic, slightly coarse texture is key to authentic Sarson ka Saag.
In a small bowl, mix the maize flour with 1/4 cup of water to form a smooth, lump-free slurry.
Pour this slurry into the blended greens and mix well.
0.5 cup Moong Dal (Split and skinned yellow lentils)
3.5 cup Water (3 cups for cooking, 0.5 cup for adjusting consistency)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
2 tbsp Ghee (Can be substituted with mustard oil for a more pungent flavor)
1 tsp Panch Phoron (Bengali five-spice blend)
2 pcs Dry Red Chilies (Broken in half)
1 pcs Bay Leaf
0.25 tsp Asafoetida (Also known as Hing)
1 inch Ginger (Finely grated)
2 pcs Green Chilies (Slit lengthwise)
1 pcs Tomato (Medium-sized, finely chopped)
0.5 tsp Sugar (Optional, for authentic Bengali taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Freshly squeezed)
Instructions
1
Cook the Lentils
Rinse the masoor dal and moong dal together under cold running water until the water runs clear.
In a pressure cooker, combine the rinsed dals, 3 cups of water, turmeric powder, and salt.
Secure the lid and cook on medium-high heat for 3-4 whistles, which should take about 10-12 minutes.
Turn off the heat and allow the pressure to release naturally. Once safe, open the lid and whisk the dal gently to achieve a smooth, creamy consistency.
2
Prepare the Tempering (Tadka)
While the pressure cooker is cooling, heat ghee in a small pan (tadka pan) over medium heat.
Once the ghee is hot, add the bay leaf, dry red chilies, and panch phoron. Allow the spices to crackle and become fragrant, which takes about 30-40 seconds. Be careful not to burn them.
Add the asafoetida, grated ginger, and slit green chilies. Sauté for another 30 seconds.
Add the finely chopped tomato and cook for 3-4 minutes, stirring occasionally, until it becomes soft and mushy.
Place the cooker (without the lid) back on the stove over low heat.
Bring the saag to a gentle simmer. Cook for 30-40 minutes, stirring every few minutes to prevent it from sticking to the bottom. This slow-cooking process, known as 'ghotna', is crucial for developing the deep, creamy flavor.
The saag will thicken considerably and its color will deepen. If it becomes too thick, add a splash of hot water to reach your desired consistency.
4
Prepare the Tempering (Tadka)
While the saag is simmering, heat ghee in a separate small pan (tadka pan) over medium heat.
Once the ghee is hot, add the asafoetida. Then add the remaining chopped onion and sauté for 4-5 minutes until it turns translucent.
Add the remaining chopped ginger and garlic. Continue to sauté for another 3-4 minutes until the onions are golden brown and the raw smell of ginger and garlic disappears.
Turn off the heat, add the red chili powder, and stir for 10 seconds.
5
Combine and Serve
Pour the hot tempering directly over the simmering saag. Be careful as it will sizzle.
Mix everything thoroughly and let it cook for a final 5 minutes for the flavors to meld together beautifully.
Taste and adjust the salt if necessary.
Serve Sarson ka Saag hot, topped with a generous dollop of white butter, alongside warm Makki ki Roti and a side of jaggery or sliced onions.
Carefully pour the hot tempering mixture into the cooked dal in the pressure cooker. Stir well to combine.
Add the sugar (if using). If the dal seems too thick, add the remaining 0.5 cup of hot water to adjust the consistency.
Place the dal back on low heat and bring it to a gentle simmer. Let it cook for 5-7 minutes, allowing the flavors to meld together beautifully.
4
Garnish and Serve
Turn off the heat and stir in the fresh lemon juice.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, roti, or your favorite bread.
