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 rich and aromatic Bengali delicacy, this pigeon curry features tender meat and potatoes simmered in a spicy, flavorful gravy. A traditional dish often reserved for special occasions, it's a true taste of Bengal's culinary heritage.
Soft Roti with a rich, aromatic Paro Mangsho a protein-packed, soul-satisfying meal, mom's recipe style!
This assamese dish is perfect for breakfast. With 690.81 calories and 35.900000000000006g of protein per serving, it's a high-fiber, 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.
478cal
28gprotein
30gcarbs
29gfat
Ingredients
500 g Pigeon (About 2 whole pigeons, cut into curry pieces)
350 g Potato (Peeled and quartered)
250 g Onion (Thinly sliced)
2 tbsp Ginger Garlic Paste
150 g Tomato (Pureed)
120 g Curd (Whisked until smooth)
4 tbsp Mustard Oil
1 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Garam Masala Powder
2 Bay Leaf
1 inch Cinnamon Stick
4 Green Cardamom (Lightly bruised)
4 Cloves
0.5 tsp Sugar
1.5 tsp Salt (Divided, or to taste)
2 Green Chili (Slit lengthwise)
1 tbsp Ghee (Optional, for finishing)
500 ml Hot Water
Instructions
1
Marinate the Pigeon
In a large bowl, combine the pigeon pieces, whisked curd, 1 tbsp of the ginger-garlic paste, turmeric powder, red chili powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece of meat is evenly coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
2
Fry Potatoes & Temper Spices
Heat the mustard oil in a pressure cooker or a heavy-bottomed pot over medium-high heat until it is very hot and lightly smoking.
Carefully add the quartered potatoes and fry for 5-7 minutes, turning occasionally, until they are golden brown on all sides. Remove with a slotted spoon and set aside.
In the same oil, reduce the heat to medium. Add the sugar and allow it to melt and caramelize to a light brown color, about 30 seconds. This gives the gravy its rich hue.
Immediately add the bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they release their aroma.
3
Build the Masala Base
Add the thinly sliced onions to the pot. Sauté on medium heat, stirring frequently, for 10-12 minutes until they turn a deep golden brown.
Add the remaining 1 tbsp of ginger-garlic paste and cook for another minute until the raw smell disappears.
Stir in the tomato puree, cumin powder, and coriander powder. Continue to cook the masala, stirring occasionally, for 6-8 minutes until it thickens and the oil begins to separate from the mixture.
4
Sauté the Pigeon (Kosha)
Add the marinated pigeon pieces along with any remaining marinade to the pot.
Increase the heat to medium-high and sauté ('kosha') for 10-12 minutes, stirring frequently.
Continue cooking until the meat is well-seared, has changed color, and the masala has thickened to coat the pieces nicely. The oil should start to separate from the masala again.
5
Pressure Cook the Curry
Return the fried potatoes to the cooker. Add the slit green chilies, 500 ml of hot water, and the remaining 0.5 tsp of salt. Stir everything well to combine.
Secure the lid of the pressure cooker. Cook on medium heat for 4-5 whistles, which should take about 15-20 minutes, or until the meat is tender.
Turn off the heat and allow the pressure to release naturally. Do not force open the lid.
6
Finish and Serve
Once the pressure has fully released, carefully open the cooker.
Check the meat for tenderness. If the gravy seems too thin, simmer the curry without the lid for 5-7 minutes to thicken it to your desired consistency.
Stir in the garam masala powder and the optional ghee for extra richness and aroma.
Let the curry rest for at least 10 minutes before serving. This allows the flavors to meld beautifully. Serve hot with steamed rice.
