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 Bengali lentil dish made with chana dal, fragrant spices, and a hint of sweetness. Often enriched with coconut pieces, it's a festive favorite, perfect with luchis or steamed rice.
Soft roti with protein-packed Butor Dali – a fiber-rich, homestyle meal that's truly soul-satisfying.
This assamese dish is perfect for breakfast. With 649.56 calories and 21.83g of protein per serving, it's a low-fat, 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.
4
Serving size: 1 serving
437cal
14gprotein
63gcarbs
15gfat
Ingredients
1 cup Chana Dal (Also known as Butor Dal)
3 cup Water (For pressure cooking)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
1 tbsp Sugar (Key for the authentic sweet-savory taste)
2 tbsp Ghee
1 large Bay Leaf
2 whole Dried Red Chilies
0.5 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
1 tsp Ginger Paste
2 tbsp Coconut (Cut into small, thin pieces)
1 tbsp Raisins (Optional, for a more festive flavor)
2 whole Green Chilies (Slit lengthwise)
0.5 tsp Garam Masala Powder
Instructions
1
Prepare the Dal
Rinse the chana dal thoroughly under running water until the water runs clear.
Soak the dal in ample water for at least 2-3 hours. This step is crucial for even cooking.
After soaking, drain the water completely.
2
Pressure Cook the Dal
Transfer the soaked and drained dal to a pressure cooker.
Add 3 cups of fresh water, turmeric powder, and salt.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes.
Turn off the heat and allow the pressure to release naturally. The dal should be soft and cooked through, but the grains must hold their shape and not turn mushy.
3
Prepare the Tempering (Phoron)
While the pressure releases, heat ghee in a separate pan (kadai) over medium heat.
Add the bay leaf and dried red chilies, and sauté for 30 seconds until fragrant.
Add the hing and ginger paste, and sauté for another 30 seconds until the raw smell of ginger disappears.
Add the coconut pieces and fry for 2-3 minutes, stirring frequently, until they turn a beautiful golden brown.
If using, add the raisins and fry for just 30 seconds until they plump up.
4
Combine and Simmer
Once the pressure has released, open the pressure cooker.
Carefully pour the hot tempering mixture into the cooked dal. Stir gently to combine.
Add the sugar and slit green chilies.
Place the cooker back on the stove (without the lid) and let the dal simmer on low heat for 5-7 minutes. This allows the flavors to meld together and the dal to thicken slightly.
5
Finish and Serve
Turn off the heat and stir in the garam masala powder.
Let the dal rest for 5-10 minutes before serving. The flavors will deepen as it rests.
Serve hot with luchi, porota (paratha), or steamed basmati rice.
