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 comforting Bengali-style curry where soft paneer cubes and tender potatoes are simmered in a lightly spiced tomato-ginger gravy. The distinct aroma of mustard oil and panch phoron makes this dish a simple yet flavorful delight.
Soft rotis with creamy, protein-packed Paneer Torkari – a perfectly spiced and soul-satisfying comfort meal!
This assamese dish is perfect for lunch. With 660.9200000000001 calories and 22.9g 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.
448cal
15gprotein
26gcarbs
32gfat
Ingredients
250 g Paneer (cut into 1-inch cubes)
350 g Potatoes (peeled and cut into 1-inch cubes)
4 tbsp Mustard Oil
1 tsp Panch Phoron (Bengali five-spice blend)
1 pc Bay Leaf
2 pcs Dried Red Chili (broken in half)
150 g Onion (finely chopped (about 1 large))
1 tbsp Ginger Paste
240 g Tomatoes (pureed (about 2 medium))
2 pcs Green Chili (slit lengthwise)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Sugar (helps balance flavors)
1 tsp Salt (or to taste)
1.5 cup Water (warm)
1 tsp Ghee
0.5 tsp Garam Masala Powder
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Fry Paneer and Potatoes
Heat 2 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it's almost smoking.
Carefully add the paneer cubes and shallow fry for 2-3 minutes, turning gently, until they are light golden on all sides. Remove with a slotted spoon and set aside.
In the same oil, add the diced potatoes. Fry for 6-8 minutes, stirring occasionally, until they are golden brown and about 80% cooked. Remove and set aside.
2
Prepare the Tempering (Phodon)
Add the remaining 2 tbsp of mustard oil to the same pan and heat it over medium flame.
Once hot, add the panch phoron, bay leaf, and dried red chilies. Allow them to crackle and become fragrant, which should take about 30-45 seconds. Be careful not to burn them.
3
Cook the Masala Base
Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
Stir in the ginger paste and cook for another minute until the raw aroma disappears.
Lower the heat and add the turmeric, red chili, cumin, and coriander powders. Sauté for 30 seconds, stirring continuously to prevent burning.
Pour in the tomato puree, add salt, and mix well. Cook the masala on medium heat for 6-8 minutes, stirring occasionally, until it thickens and you see oil separating from the sides.
4
Simmer the Curry
Add the fried potatoes to the cooked masala and mix gently to coat them well.
Pour in 1.5 cups of warm water and bring the mixture to a boil.
Reduce the heat to low, cover the pan, and let it simmer for 7-8 minutes, or until the potatoes are completely tender.
5
Finish and Garnish
Gently add the fried paneer cubes, slit green chilies, and sugar to the gravy. Stir carefully to combine.
Simmer for another 2-3 minutes, allowing the paneer to absorb the flavors of the curry without becoming tough.
Turn off the heat. Stir in the ghee and garam masala powder for a final touch of aroma and flavor.
Garnish with freshly chopped coriander leaves. Let the torkari rest, covered, for 5 minutes before serving to allow the flavors to meld.
