A classic Gujarati winter specialty! Tender valor papdi (flat beans) and potatoes cooked in a tangy, sweet, and mildly spicy masala. A comforting and wholesome dish that pairs perfectly with rotli and dal.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup
248cal
6gprotein
32gcarbs
12g
Ingredients
250 g Valor Papdi (Trimmed, de-stringed, and chopped into 1-inch pieces)
2 medium Potatoes (Peeled and diced into 1/2-inch cubes)
2 medium Tomatoes (Finely chopped)
3 tbsp Vegetable Oil
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.25 tsp Carom Seeds (Also known as Ajwain)
0.25 tsp Asafoetida (Use gluten-free asafoetida for a gluten-free dish)
A rustic, gluten-free flatbread from Gujarat with a uniquely earthy and nutty flavor. Traditionally patted by hand and cooked on a clay tawa, this wholesome rotlo is best enjoyed hot with a dollop of ghee and jaggery.
Soul-satisfying valor papdi shaak with energy-giving jowar rotlo - truly wholesome!
This gujarati dish is perfect for dinner. With 531.76 calories and 12.6g of protein per serving, it's a high-fiber option for your meal plan.
fat
2 pcs Green Chilies (Slit lengthwise)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Cumin Powder
1 tsp Salt (Or to taste)
0.5 cup Water (For cooking the vegetables)
1 tbsp Jaggery (Grated or powdered)
0.5 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the vegetables. Wash the valor papdi thoroughly. Snap off the ends and pull down the side to remove the tough, fibrous string. Chop the beans into 1-inch pieces. Peel the potatoes and dice them into 1/2-inch cubes. Finely chop the tomatoes and slit the green chilies.
2
Make the tempering (Vaghar). Heat oil in a heavy-bottomed pan or a pressure cooker over medium heat. Once the oil is hot, add the mustard seeds and let them splutter, which takes about 30 seconds.
3
Add remaining tempering ingredients. Lower the heat and add the cumin seeds, carom seeds, and asafoetida. Sauté for 10-15 seconds until fragrant. Be careful not to burn them.
4
Sauté aromatics and vegetables. Add the ginger paste and slit green chilies, and sauté for 30 seconds. Immediately add the chopped valor papdi and diced potatoes. Mix well to coat them evenly with the tempered oil and spices.
5
Add spices and cook. Add turmeric powder, red chili powder, coriander-cumin powder, and salt. Stir and cook for 2-3 minutes, allowing the raw smell of the spices to dissipate.
6
Simmer the shaak. Add the chopped tomatoes and 1/2 cup of water. Stir everything together. Cover the pan with a lid, reduce the heat to low-medium, and let it cook for 15-20 minutes. Stir occasionally to prevent sticking. The shaak is ready when a potato cube can be easily pierced with a fork.
7
Add finishing flavors. Once the vegetables are tender, add the grated jaggery, garam masala, and fresh lemon juice. Mix gently and cook for another 2 minutes until the jaggery has completely dissolved and the flavors have melded.
8
Garnish and serve. Turn off the heat, garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot with phulka rotli, paratha, or as part of a Gujarati thali.
284cal
7gprotein
47gcarbs
9gfat
Ingredients
250 g Jowar Flour (Also known as sorghum flour)
240 ml Hot Water (Use as needed, this is a starting amount)
1 tsp Salt
2 tbsp Ghee (For serving)
Instructions
1
Prepare the Dough
In a wide bowl or 'parat', combine the jowar flour and salt. Mix well.
Pour in about 3/4 of the hot water. Use a spoon or spatula to mix, as the water is hot. The mixture will be crumbly.
Once it's cool enough to touch, gather the mixture together into a rough dough. Do not knead the entire dough at this stage.
2
Knead Individual Portions
Take about 1/4 of the dough (enough for two rotlos). Keep the rest of the dough covered with a damp cloth.
Sprinkle a few drops of water on the portion and begin to knead it using the heel of your palm. Push and stretch the dough for 2-3 minutes until it becomes very smooth, pliable, and crack-free, like soft clay. This step is critical for soft rotlos.
Divide the kneaded portion into two equal smooth balls.
3
Shape the Rotlo
Dust your palms and a clean, flat surface with a little dry jowar flour.
Take one dough ball and flatten it slightly. Place it on your non-dominant palm or on the floured surface.
Using the fingers of your other hand, gently pat and press the dough, rotating it simultaneously to form an even circle of about 5-6 inches in diameter. If this is difficult, you can roll it gently between two sheets of parchment paper.
4
Cook the Rotlo
Heat a tawa (griddle, preferably clay or cast iron) over medium-high heat. It should be quite hot.
Carefully lift the rotlo and place it on the hot tawa.
After about 45-60 seconds, the color on top will change slightly. Flip it over.
Cook the second side for about a minute. You may see some brown spots.
Using a pair of tongs, carefully lift the rotlo and place it directly on a medium-high open flame. It should puff up beautifully within seconds.
Flip it once on the flame to cook the other side for a few more seconds.
5
Serve
Remove the puffed rotlo from the flame and place it on a serving plate or in a roti basket.
Immediately apply a generous amount of ghee on top.
Repeat the kneading, shaping, and cooking process for the remaining dough, one portion at a time.
Serve hot with kathiyawadi shaak like sev tameta, baingan bharta, or simply with jaggery and garlic chutney.
