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.
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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.
356cal
41gprotein
10gcarbs
17gfat
Ingredients
600 g Boneless Pork (Cut into 1-inch cubes, with some fat)
2 pcs Onion (Medium, thinly sliced)
1.5 tbsp Ginger Garlic Paste
3 pcs Green Chilli (Slit lengthwise)
0.5 tsp Turmeric Powder
1.5 tsp Red Chilli Powder (Adjust to your spice preference)
2 tsp Coriander Powder
1.5 tsp Black Pepper Powder (Freshly ground, divided)
1 tsp Garam Masala
1 tbsp White Vinegar
1.5 tsp Salt (Or to taste)
3 tbsp Coconut Oil
1 tsp Mustard Seeds
15 pcs Curry Leaves (From one sprig)
2 pcs Dried Red Chilli (Broken into halves)
0.5 cup Water (For pressure cooking)
Instructions
1
Marinate the Pork
In a large bowl, combine the pork cubes, ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, 1 teaspoon of black pepper powder, vinegar, and salt.
Mix thoroughly with your hands to ensure each piece of pork is evenly coated with the masala.
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
Pressure Cook the Pork
Transfer the marinated pork to a pressure cooker.
Add 1/2 cup of water, stir well, and secure the lid.
Cook on medium heat for 4-5 whistles, which should take about 15-20 minutes. The pork should be about 90% cooked and tender, but not falling apart.
Allow the pressure to release naturally before opening the lid. Set aside.
3
Sauté Aromatics
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. A cast-iron pan works best for this.
Once the oil is hot, add the mustard seeds and allow them to splutter completely.
Add the broken dried red chillies and curry leaves. Sauté for about 30 seconds until the curry leaves turn crisp and fragrant.
Add the thinly sliced onions and slit green chillies. Sauté for 6-8 minutes, stirring occasionally, until the onions are soft and golden brown.
4
Roast the Pork
Add the cooked pork along with all the stock from the pressure cooker into the pan with the onions.
Mix everything well and increase the heat to medium-high. Cook until all the liquid has evaporated.
Once the water is gone, reduce the heat to low-medium. Continue to roast the pork, stirring every few minutes, for about 15-20 minutes.
The pork pieces will slowly start to caramelize and turn a deep, dark brown. Scrape the bottom of the pan to ensure the masala doesn't stick and burn.
5
Finish and Serve
Once the pork has reached your desired level of crispiness and color, sprinkle the garam masala and the remaining 1/2 teaspoon of black pepper powder over it.
Stir well to combine and cook for one more minute to toast the spices.
Turn off the heat and let it rest for 5 minutes before serving.
Serve hot as an appetizer or as a side dish with rice and sambar, or with parotta.
