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 dish from Assam, featuring tender pork cooked with pungent mustard greens (lai xaak) and fiery chilies. This simple, hearty curry is a staple in Northeastern Indian cuisine and comes together with minimal spices.
Soft Roti with tender, perfectly spiced Pork & Lai Xaak. A fiber-rich, protein-packed comfort food!
This assamese dish is perfect for breakfast. With 682.95 calories and 33.6g 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.
470cal
26gprotein
15gcarbs
35gfat
Ingredients
500 g Pork (Bone-in, with fat, cut into 1.5-inch pieces)
300 g Lai Xaak (One large bunch, washed and roughly chopped)
150 g Onion (1 medium, thinly sliced)
20 g Ginger (1.5-inch piece, made into a coarse paste)
40 g Garlic (8-10 cloves, made into a coarse paste)
4 pcs Green Chilies (Slit lengthwise)
0.5 tsp Turmeric Powder
1.25 tsp Salt (Adjust to taste)
3 tbsp Mustard Oil
240 ml Water (For pressure cooking)
1 pcs King Chili (Optional, for extra heat and flavor)
Instructions
1
Preparation
Wash the pork pieces thoroughly under running water and pat them dry.
Wash the lai xaak leaves well to remove any grit. Roughly chop them into large pieces and set aside.
Using a mortar and pestle or a small grinder, make a coarse paste of the ginger and garlic.
Thinly slice the onion and slit the green chilies lengthwise.
2
Pressure Cook the Pork
Place the pork pieces in a pressure cooker. Add 1 teaspoon of salt, the turmeric powder, and 240 ml (1 cup) of water.
Stir everything to combine. Secure the lid of the pressure cooker.
Cook on medium-high heat for 4-5 whistles, or for about 15-20 minutes, until the pork is about 80% cooked and tender.
Turn off the heat and allow the pressure to release naturally. Do not force open the lid.
3
Sauté Aromatics
Heat the mustard oil in a heavy-bottomed pan or kadai over medium heat. Let it heat until it's just about to smoke to reduce its pungency.
Carefully add the sliced onions and sauté for 4-5 minutes until they become soft and translucent.
Add the ginger-garlic paste and the slit green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
4
Combine and Simmer
Carefully transfer the pressure-cooked pork along with all its cooking liquid (stock) into the pan with the sautéed aromatics.
If using, add the king chili now (add it whole for aroma, or slit it for intense heat).
Stir well to combine and bring the mixture to a simmer. Cook for 5-7 minutes, allowing the pork to absorb the flavors of the aromatics.
5
Wilt the Greens
Add the chopped lai xaak to the pan in batches if necessary. It will seem like a lot, but it will wilt down significantly.
Gently stir to mix the greens with the pork. Cover the pan and cook for 6-8 minutes, stirring occasionally, until the greens are completely wilted and tender.
Uncover and continue to cook for another 3-4 minutes, allowing excess water to evaporate until the dish reaches a thick, semi-dry consistency.
Taste and adjust the seasoning, adding the remaining 1/4 teaspoon of salt if needed.
6
Serve
Turn off the heat. Let the dish rest for a few minutes.
Serve hot with plain steamed rice for an authentic Assamese meal.
