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 rustic and flavorful Assamese pork curry made with tender pork pieces and tangy fermented bamboo shoots. This simple, aromatic dish is a staple in Assamese cuisine, best enjoyed with a plate of hot steamed rice.
Soft Roti with aromatic, perfectly spiced Gahori Banh Gaj. A soul-satisfying and protein-packed homestyle meal!
This assamese dish is perfect for breakfast. With 690.06 calories and 32.89g of protein per serving, it's a high-fiber, immunity-boosting, muscle-gain 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.
477cal
25gprotein
10gcarbs
38gfat
Ingredients
500 g Pork Shoulder (With fat, cut into 1.5-inch pieces)
150 g Fermented Bamboo Shoots (Drained and rinsed)
3 tbsp Mustard Oil
2 medium Onion (Thinly sliced)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
4 piece Green Chili (Slit lengthwise)
0.5 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Optional, for color)
1 tsp Salt (Adjust to taste)
1 cup Hot Water (As needed)
2 tbsp Coriander Leaves (Optional, for garnish)
Instructions
1
Preparation
Wash the pork pieces thoroughly under running water and pat them dry with paper towels.
Drain the fermented bamboo shoots and rinse them under water to reduce some of their pungency if desired. Roughly chop them.
Ensure all other ingredients like sliced onions, ginger-garlic paste, and slit green chilies are ready.
2
Sauté Aromatics
Heat mustard oil in a heavy-bottomed pan or pressure cooker over medium-high heat until it just begins to smoke. This removes its raw smell.
Reduce the heat to medium, add the sliced onions, and sauté for 6-8 minutes until they are soft and translucent with light golden edges.
Add the ginger and garlic paste. Sauté for another 1-2 minutes until the raw aroma disappears.
3
Sear the Pork
Increase the heat to high and add the pork pieces to the pan. Do not overcrowd the pan; sear in batches if necessary.
Cook for 8-10 minutes, stirring occasionally, until the pork is well-browned on all sides. This step is crucial for developing a deep, savory flavor.
