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: 2 pieces
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 simple and wholesome North Indian curry made with ridge gourd, simmered in a light tomato and onion base. This quick and healthy sabzi is perfect for a light everyday meal with hot rotis.
Homestyle roti with a gut-friendly turai sabzi – light, delicious, and easy on the tummy.
This indian dish is perfect for dinner. With 331.73 calories and 10.100000000000001g of protein per serving, it's a healthy, low-fat, high-fiber, gut-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.
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.
119cal
2gprotein
12gcarbs
8gfat
Ingredients
500 g Ridge Gourd (Peeled and chopped into 1-inch pieces)
2 tbsp Vegetable Oil
1 tsp Cumin Seeds
0.25 tsp Asafoetida
1 medium Onion (Finely chopped)
1 tsp Ginger Garlic Paste
1 pc Green Chili (Slit lengthwise (optional))
2 medium Tomato (Finely chopped)
0.5 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Coriander Powder
1 tsp Salt (Or to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Tempering (Tadka)
Heat oil in a kadai or a medium-sized pan over medium heat.
Once the oil is hot, add the cumin seeds and allow them to splutter for about 30 seconds.
Add the asafoetida and sauté for a few seconds.
2
Sauté Aromatics and Build the Masala
Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Stir in the ginger-garlic paste and the slit green chili (if using). Cook for another minute until the raw aroma disappears.
Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
Add the spice powders: turmeric powder, red chili powder, and coriander powder, along with the salt. Mix well and cook the masala for 2-3 minutes until the oil begins to separate from the mixture.
3
Cook the Ridge Gourd (Turai)
Add the chopped ridge gourd to the pan.
Stir gently to coat all the pieces evenly with the prepared masala.
