Skip to main content

Roti recipe

Roti, also known as chapati, is a staple flatbread in Indian cuisine, loved for its simple yet satisfying flavor and versatility. Here's a recipe to guide you through making soft and delicious rotis:

Ingredients:

  • 2 cups (250g) whole wheat flour (atta)
  • 1/2 teaspoon salt
  • Water (about 1/2 cup or as needed)
  • Ghee or vegetable oil (optional)

Instructions:

  1. Prepare the dough: In a large bowl, combine flour and salt. Gradually add water, a little at a time, while mixing with your hands. Knead the dough for 5-7 minutes until smooth, elastic, and slightly sticky. If the dough feels too dry, add more water; if too wet, add a little more flour.
  2. Rest the dough: Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax and makes the dough easier to roll out.
  3. Divide and shape: Divide the dough into equal-sized balls, about the size of golf balls. Roll each ball into a smooth ball again.
  4. Roll out the rotis: Dust a clean surface with flour. Using a rolling pin, roll out each ball into a thin circle. Aim for a thickness of about 1/8 inch. Avoid making the roti too thin, as it may tear easily.
  5. Cook the rotis: Heat a tawa (griddle) over medium heat. You can test if it's hot enough by sprinkling a few drops of water – they should sizzle and evaporate quickly. Place a rolled roti on the hot tawa.
  6. Cook and flip: Cook the roti for about 30 seconds, or until bubbles appear on the surface. Flip the roti and cook for another 30 seconds, or until lightly browned on both sides. You can gently puff the roti with a cloth or tongs for a layered texture.
  7. Ghee for flavor (optional): To add a touch of richness, brush the cooked roti with a little ghee using a spoon or your fingers. This is optional but enhances the flavor and aroma.
  8. Serve hot: Stack the cooked rotis in a clean cloth or roti box to keep them warm and soft. Serve immediately with your favorite curries, dals, or vegetables.

Tips:

  • Use warm water for kneading the dough, as it helps activate the gluten and makes the rotis softer.
  • If you don't have a tawa, you can use a cast-iron skillet.
  • If the rotis are browning too quickly, reduce the heat slightly.
  • Practice makes perfect! Don't be discouraged if your first few rotis are not perfect.

Variations:

  • Paratha: This layered flatbread is made by stuffing the dough with ghee or oil before rolling it out.
  • Missi Roti: Add a tablespoon of gram flour (besan) to the dough for a slightly nutty flavor.
  • Tandoori Roti: Cook the rotis in a tandoor (clay oven) for a smoky flavor.

I hope this recipe helps you make delicious and authentic rotis at home! Enjoy the experience of making this versatile Indian flatbread.

Comments

Post a Comment

Popular posts from this blog

Aloo tikki | How to make aloo tikki

                        Aloo tikki  Simple spiced potato patties to appreciate as a tidbit. Aloo tikki is a prevalent SNACK crosswise over India made utilizing pureed potatoes, flavor powders and other essential fixings. There are two different ways aloo tikki is made, one is by stuffing chana dal and the other one is a basic patty which should be possible in all respects rapidly whenever bubbled potatoes are prepared            How Make delious Aloo tikki Elements for best Punjabi veg recipes aloo tikki 4 potatoes (medium measured aloo) 1 tsp ginger glue or ¼ tsp powder ¾ tsp GARAM MASALA or any zest powder ½ tsp chaat masala ½ to ¾ tsp red bean stew powder 1 tbsp ghee (exceptionally hot) discretionary bunch coriander leaves (finely slashed) 1 green bean stew slashed 2 tbsps corn flour or rice flour (discretionary) 3 to 4 tbsps bread morsels ( don't utilize new bread pieces) Salt as required 2 tbsp Cashews (hacked) Oil as required for broiling
1 comment
Read more

How to make kulcha chole

People loves food so much specially Punjabi food we have the best Punjabi vegiterian recipes and free recipe INGREDIENTS for making kulche chole For Kulcha: White flour - 100 g Curd - 100 ml Cooking soda - A pinch For Chole: Onion - 50 g Oil - 2 g Channa - 100 g Onions - 40 g Tomatoes - 20 g Ginger - A small piece Garlic - A few flakes Tamarind - 5 g Cinnamon - A small piece Cloves - 2 Cardamom - 2 Bay Leaf - A small piece Black pepper - 1 tsp Cumin seeds - 1 tsp Red Chilli powder - 1/2 tsp Oil - 2 tsp Salt - To taste How to make 1 Make dough out of white flour and curd, adding a pinch of soda and salt. 2 Keep it overnight. 3 Roll out chapattis. 4 Place a spoonful of chopped onions and close it. 5 Roll out thin chapattis and cook on a hot tawa (This can be made without onion stuffing as plain kulcha). 6 Soak channa overnight. Grind all the ingredients except tamarind. 7 Heat oil and fry the paste well. Add channa and cook for 10 minutes.
Post a Comment
Read more

How to make chicken biryani

Ingredients 600 grams boiled basmati rice 1 kilograms chicken thighs 4 tablespoon minced mint leaves 1 teaspoon garam masala powder salt as required 2 pinches saffron 2 teaspoon coriander powder 1 tablespoon ginger paste 1 tablespoon garlic paste 4 sliced & slit green chilli 2 tablespoon tomato puree 320 grams chopped tomato 400 grams thinly sliced white onion 2 teaspoon cumin seeds 8 green cardamom 6 tablespoon refined oil 1/2 teaspoon chilli powder 1 teaspoon powdered turmeric 6 tablespoon plain greek yogurt 1 tablespoon milk Preparation HOW TO MAKE CHICKEN BIRYANI Step 1 / 6 First, in order to marinate the chicken, take a large bowl, put Greek yogurt, turmeric, chili powder along with salt as per your taste in a small bowl. Mix it well using a spoon and then, add the chicken thighs in the mixture and rub with this mixture. Keep aside for about 20-30 minutes, so that the yogurt mixture is properly absorbed by the chicken. Also, soak s
1 comment
Read more