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Toasted Roti

by Tarla Dalal

Accompaniments

Added to 382 cookbooks
This recipe has been viewed 7205 times

You can serve crisp rotis by toasting them.

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Preparation Time: 30 min.
Cooking Time: 15 min.
Makes 8 rotis.
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Ingredients

For the dough
1 1/2 cups whole wheat flour (gehun ka atta)
5 tsp ghee or refined oil
1/2 tsp salt

For the Mint stuffing
3/4 cup finely chopped mint leaves (phudina)
2 green chillies, chopped
1/2 tsp salt
1/2 tsp dried mango powder (amchur)
1 tbsp bread crumbs

Spinach stuffing
3 cups finely chopped spinach (palak)
2 onions, chopped
2 green chillies, chopped
4 tbsp crumbled paneer (cottage cheese)
2 tsp oil
salt to taste

Cauliflower and methi stuffing
1 1/2 cups grated cauliflower
1/2 tsp cumin seeds (jeera)
1 onion, chopped
2 green chillies, chopped
1 tbsp coriander or 2 tbsp chopped fenugreek (methi)
1/2 tsp chopped ginger
2 tsp oil
salt to taste

Onion stuffing
3/4 cup chopped onion
2 green chillies, chopped
1/2 tsp pomogranate seeds (anardana)
2 tbsp chopped corriander (dhania)
1/2 tsp chilli powder (optional)
salt to taste

Method

For the dough

Mix all the ingredients and add enough water to make a semi-stiff dough.
Knead well and keep for 1/2 hour. Knead well again the divide into 8 equal portions.
Roll out each portion into a thick round with the help of a little flour.

Mint stuffing

Spinach stuffing

Heat the oil and fry the onions for 1/2 minute. Add the green chillies and fry again for a few seconds.
Add the spinach and cook for 2 minutes.
Drain the water if any.
Add the paneer and salt.

Cauliflower and methi stuffing

Heat the oil and fry the cumin seeds until they crackle.
Add the onion, green chillies and ginger and fry again for 1/2 minute.
Add the cauliflower and salt, sprinkle a little water and cook until three quarters cooked.
Add the coriander and mix well.

Onion stuffing

Sprinkle a little salt over the onion and keep aside for 10 minutes. Squeeze out the water.
Roast the anardana lightly on a tava (griddle) and then powder it.
Add the onion, coriander, green chillies, chilli powder and salt.

How to proceed

Divide the stuffing into 8 equal portions.
Brush each dough round with a little oil and spread one stuffing portion on it.
Roll out into a cigar shape.
Make a small round like a coil and press lightly by hand.
Roll out again into a thick roti.
Repeat for the remaining dough and stuffing.
Cook on a hot tava (griddle) on both sides until pink spots come on top.
When you want to serve, put the rotis in a toaster until brown spots appear on each side.

RECIPE SOURCE : Rotis & Subzis