Torviewtoronto: roti

Showing posts with label roti. Show all posts

Avocado roti

1 cup whole wheat flour

1/2 avocado

1/2 tsp salt

water

Knead all the ingredients with little water to make a dough. Divide into golf ball size, roll and fold it twice. Then roll again and cook the roti in a hot griddle. Press the roti when it is cooking to make it puff.

Dal roti

2 cups flour

1/2 tsp salt

pinch baking powder

water if needed

1 cup cooked dal curry

2 tbsp oil to cook roti

Mix the flour and salt with the dal curry and make a roti dough, if needed add water. Make about 8 balls and roll, cook in a hot roti griddle apply some oil on top of the roti if needed. Don't cook for a long time it will become too crispy, when there are few dots turn and cook the other side.

Keema stuffed parata

1/2 cup minced meat

1/4 tsp ginger garlic paste

1 tomato

1 tbsp oil

1/2 tsp chillie powder

pinch turmeric

1/4 tsp garam masala

1/4 tsp salt

1 onion

1 green chillie

coriander leaves

Heat oil add minced meat, ginger garlic and spices sauté till the meat is brown. Add tomatoes, when the oil separates remove and add onion, green chillie, coriander leaves. When the minced meat or keema is cool, stuff into the parata dough. Flatten and cook both sides in medium high heat. Serve hot on its own or with other curries.

Puri

This easy to make crispy delicious puri or poori is delicious served with curries or syrup.

1 cup whole wheat atta flour

1/2 cup flour

2 tsp rice flour

1/2 tsp salt

1/4 tsp ajwain or carom seeds optional

water

1 to 2 tsp oil

oil for frying 1"

Knead all the ingredients together using little bit of water at a time to make a smooth ball. Divide into small balls and roll it thin without dents.

Heat oil in high heat and fry puris one at a time. When puri is put into the oil it will puff up. Pour oil on top or press lightly and it will puff up. Turn the other side and fry till the puri is golden brown this will only take a minute or two. Remove from oil and put into a paper towel to absorb oil.

Batura served with curry

2 cups all purpose flour

1/2 cup fine semolina

5 tbsp yogurt

1 tsp baking powder

1/4 tsp baking soda

2 tsp sugar

1/4 tsp salt

3/4 cup water as needed

1 tsp ghee

2" oil for deep frying

Mix the flour, semolina, baking powder, baking soda and salt. Add the yogurt, sugar, and ghee to the flour mixture. Add water as needed and knead well to form a soft dough. Cover and rest the dough in a warm place for about 3 hours.

Make golf sized balls and leave it for it to double for about 1/2 hour and roll them into circles of about 6 to 7" in diameter. Slide the rolled dough carefully into the hot oil and just press them lightly with a spatula so that it will swell up like a ball. This will take just few seconds. Flip the batura over and cook the other side until golden brown. Don't flip it back and forth as it will absorb oil. Keep the batura on a paper towel. Serve hot with chickpeas curry.

Kothuroti (Roti, vegetable and meat)

Kothu or kottu roti street food made at home.

6 paratha rotis cut into small pieces

2 cups of meat curry with gravy

2 eggs

1 onion

1 cup tomatoes

1 tbsp curry leaves

1 carrot

1 leek or spring onion

3 to 4 tbsp vegetable oil

1/4 tsp salt

1/4 tsp pepper

Cut meat into small pieces and cook with spices, leave aside with gravy. Can add chicken without bones, meat, soya meat or shrimp.

Heat oil add curry leaves, onion and egg stir fry till the egg is cooked. Add vegetables, tomatoes, salt and pepper stir fry for few minutes then add meat curry cook for few minutes. Toss the roti and serve hot.

This goes to dish name starts with K.

Tortillas

This is not the traditional Mexican Tortillas. I experimented with the masa flour I bought to make tortialls, since it was difficult for me to make the tortialls the way the packet suggests I make it this way. We like the taste better eaten warm.

1/2 cup flour

1 cup masa flour

1 tsp salt

boiling water

Combine mixing with boiling water to make dough. Apply oil and put in a hot griddle.

Coconut roti

1 cup flour

1/4 to 1/2 cup grated fresh coconut

1/2 tsp salt
water or water from fresh coconut

If you want to spice up the roti add the following ingredients to the dough

1 tsp chilli flakes

2 tbsp chopped onion

1 tsp maldive fish

1 tsp curry leaves

Mix all the ingredients and knead to make a soft smooth dough that is not sticky, add water a little at a time. Make about 5 balls and roll the roti to about 1/2" thick. Put the rolled roti in a hot griddle and cook. Turn and cook the other side once you see spots on the roti.

Coconut roti also known as pol roti and thenga roti can be eaten with curry. If the spiced version is made it can be eaten as a snack.

Whole wheat flatbread Atta roti

2 cups whole wheat or atta flour

1 tbsp margarine optional

½ tsp sugar optional

½ tsp salt

water

Combine the flour, sugar, salt and margarine. Add water little at a time till the dough comes together. Knead till the dough becomes soft, if it is too sticky add flour.

Roll the roti flat about ½ cm thick not too thin.

Heat a roti pan or flat pan like an omelette pan or skillet on medium high heat. Turn the roti when one side has some dots which will take a minute or two, press it with a flat spoon it will puff up. Then flip and cook the other side. Keep the rotis on top of each roti and cover with foil.

Another variation is to flatten the dough, put some butter and a little bit of sugar. Roll it into a cone then make a ball and flatten the roti again. This is the basic roti where many variations can be done like adding a filling of potatoes or dhal and flatten it this might need some oil in the pan.

I have updated the post, thank you for the questions. It is easier to make the flatbread over the stove so I haven't used the oven.

Roti filled with curry

This is curry roti filled with fish filling it is an easy snack could even be a meal.

for the roti

3 cups all purpose flour

1 to 2 tbsp margarine optional

1 tsp salt

water to knead the dough

oil to soak the rotis

Knead the flour with margarine and salt using water to make the dough. Divide the dough into small balls and soak it in the oil for a few hours.

Roll the soaked dough thin. Then put the filling close it into any preferred shape. Put it in a hot griddle or fry in a pan in medium heat with some oil.

Cook the roti by turning all the sides to make sure it is cooked and is golden brown.

Pages

Avocado roti

Dal roti

Keema stuffed parata

Puri

Batura served with curry

Kothuroti (Roti, vegetable and meat)

Tortillas

Coconut roti

Whole wheat flatbread Atta roti

Roti filled with curry

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