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 traditional Rajasthani curry featuring sun-dried lentil dumplings (badi) simmered in a tangy yogurt and tomato gravy. This rustic and flavorful dish is a perfect taste of the desert state's cuisine.
Homestyle roti with a protein-packed badi ki sabzi – a flavorful and soul-satisfying meal.
This bihari dish is perfect for dinner. With 542.39 calories and 20.68g of protein per serving, it's a high-fiber 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.
329cal
13gprotein
36gcarbs
16gfat
Ingredients
1 cup Moong Dal Badi (Sun-dried lentil dumplings)
4 tbsp Ghee (Can be substituted with vegetable oil)
1 cup Curd (Whisked until smooth, preferably at room temperature)
1 tbsp Besan (Gram flour)
1 large Onion (Finely chopped)
2 medium Tomatoes (Pureed)
1 tbsp Ginger-Garlic Paste
2 pcs Green Chili (Slit lengthwise)
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Hing)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Salt (Adjust to taste)
2.5 cup Water (Divided use)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Fry the Badi
Heat 2 tablespoons of ghee in a kadai or heavy-bottomed pan over medium heat.
Add the moong dal badi and fry, stirring continuously for 3-4 minutes until they turn a consistent golden brown and become aromatic.
Remove the fried badi with a slotted spoon and set them aside on a plate.
2
Prepare the Gravy Base
In the same kadai, add the remaining 2 tablespoons of ghee.
Once the ghee is hot, add the cumin seeds. When they begin to splutter, add the asafoetida.
Immediately add the finely chopped onion and sauté for 6-7 minutes until it turns soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
3
Cook the Masala
Add the turmeric powder, red chili powder, and coriander powder. Stir and cook for 30 seconds on low heat.
Cook the masala, stirring occasionally, for 6-8 minutes until it thickens and you see ghee separating from the sides.
4
Prepare and Add the Curd Mixture
While the masala cooks, prepare the curd mixture. In a separate bowl, whisk the curd, besan, and 1/2 cup of water until completely smooth and free of lumps.
Reduce the heat of the kadai to the lowest setting. This is a crucial step.
Slowly pour the curd mixture into the masala, stirring continuously and vigorously with a whisk or spoon to prevent curdling.
Continue to stir and cook on low heat for 2-3 minutes until the gravy comes to a gentle simmer and thickens slightly.
5
Simmer the Sabzi
Add the fried badi to the gravy along with the remaining 2 cups of water. Stir gently to combine.
Increase the heat to medium and bring the curry to a boil.
Once boiling, reduce the heat to low, cover the kadai with a lid, and let it simmer for 10-12 minutes.
The curry is ready when the badi are soft (but not mushy) and have absorbed the flavors of the gravy. The gravy should have a medium consistency.
6
Garnish and Serve
Turn off the heat. Stir in the garam masala.
Garnish with freshly chopped coriander leaves.
Let the sabzi rest for 5 minutes before serving. This allows the flavors to meld together.
Serve hot with bajra roti, phulka, or steamed rice.
