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Roti with Kachumber Salad - Nutrition Info & Recipe | CraftMyMeals | CraftMyMeals

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Roti with Kachumber Salad

goan vegetarian nut-free soy-free kosher

mediterranean

Roti with Kachumber Salad

Name: Kachumber Salad
Prep time: 10 min
Cook time: 20 min
Total time: 10 min
Yield: 4 servings
Cuisine: indian
Ingredients: 200 g Red Onion (about 2 medium, finely chopped); 240 g Tomato (about 2 medium, deseeded and finely chopped); 300 g Cucumber (about 1 large, peeled and finely chopped); 1 pc Green Chili (optional, finely chopped); 2 tbsp Lemon Juice (freshly squeezed); 3 tbsp Coriander Leaves (freshly chopped); 0.5 tsp Salt (or to taste); 0.25 tsp Kashmiri Red Chili Powder (for color and mild heat); 0.5 tsp Chaat Masala; 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)

Popularity

3.3

Nutrition per Serving

260

Calories

10g

Protein

54g

Carbs

Fat

healthy heart-healthy low-sodium low-fat high-fiber low-cholesterol gut-friendly bp-friendly low-calorie

Recipes in this Meal

1. Roti

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.
2
Divide and roll the rotis

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2. Kachumber Salad

A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.

Prep10 min

Cook0 min

Servings4

Serving size: 1 serving

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About Roti with Kachumber Salad

This goan dish is perfect for dinner. With 260.37 calories and 9.76g of protein per serving, it's a healthy, heart-healthy, low-sodium, low-fat, high-fiber, low-cholesterol, gut-friendly, bp-friendly, low-calorie 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.

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.

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.

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.

47cal

2gprotein

11gcarbs

0gfat

Ingredients

200 g Red Onion (about 2 medium, finely chopped)
240 g Tomato (about 2 medium, deseeded and finely chopped)
300 g Cucumber (about 1 large, peeled and finely chopped)
1 pc Green Chili (optional, finely chopped)
2 tbsp Lemon Juice (freshly squeezed)
3 tbsp Coriander Leaves (freshly chopped)
0.5 tsp Salt (or to taste)
0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
0.5 tsp Chaat Masala
0.5 tsp Roasted Cumin Powder (bhuna jeera powder)

Instructions

1
Prepare the Vegetables (8 minutes)
- Wash all vegetables thoroughly.
- Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
- Finely chop the red onion. If using, finely chop the green chili.
- Place all the chopped vegetables into a large mixing bowl.
2
Combine and Season (1 minute)
- Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
- Pour the freshly squeezed lemon juice over the mixture.
3
Toss and Serve (1 minute)
- Add the freshly chopped coriander leaves.
- Gently toss everything together until the vegetables are evenly coated with spices.
- Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.

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