Popular Indian Meals Vegetarian Cooking Recipes – Rotis
Now that you have managed to cross the first hurdle of breakfast, the next step should not be too difficult.
What I would like to suggest is let us start with making the basic dough of plain atta that is most commonly used every day. Various grains made into powder form are used for making various kinds of rotis. For now, let us start with plain atta made from wheat grain. Before we go further, I would like to mention that this atta is the most nutritious in all aspects. It goes well with all kinds of vegetable dishes and dais and of course meat and chicken dishes. From what I have witnessed, I think it serves as a substantial meal, as the most hard working labourer who helps in building our houses survives on thick rotis, 3 times a day, the last one perhaps with a stone-crushed onion! So let us count our blessings, and begin with the blessed atta.
Atta Cooking Recipe
INGREDIENTS
- Atta, 3 evenly filled cups or 300 gm (this might be a bit more than required so you can always store in a plastic box in the fridge for next day
- A pinch of salt
- Water, as required
COOKING METHOD
- Sieve atta in the thali. If it is from a sealed packet, no need to sieve.
- Always store in an air tight container.
- If you put about 3 or 4 dry whole red chillies in the container it will never get insects in it Sprinkle salt lightly Keep aside a little dry atta on a plate.
- Now gradually, little by little put water with left hand and start mixing the dry flour and water with right hand Make sure it is not too wet and start kneading (the more you knead, the better the rotis will be)
- It should not be too dry, easy to make small balls to the right texture (it is best to leave for about 15 min before rolling) Cover with clean cloth and keep aside.
Roti Cooking Recipe
INGREDIENTS
Atta that you have made, some dry atta, a rolling pin, chakla, a wooden one or a marble one, a chimta [tong] to hold the half cooked roti to swell up on the gas, and a bit of oil or pure ghee to put on the roti after it is made.
COOKING METHOD
- Knead the atta that you have already made to soften it
- Break a bit of the atta, to make a ball
- Smooth it well between both your hands, touch both sides with the dry atta and press it down on the chakla
- Now very gently start rolling it out
- When it is 2″ in diameter, gently dip it into the dry atta
- Roll some more, try and make it as round as possible
- At this stage, keep the tawa on the fire. Wipe it well with the kitchen napkin
- Lift the rolled chapatti, and put it on the hot tava In about a minute turn it over
- Lift with the tong over the flame for 50 sec, turn over, roast again for 50 seconds and there your roti is made Put a little ghee or oil with a small spoon and serve, or put in box and make the next one.
Masala Koki Cooking Recipe
INGREDIENTS
- Atta 300 gm
- Salt half a tsp
- Oil a small bowl full
- 1 medium sized onion chopped finely
- 2 green chillies chopped finely
- Green coriander chopped finely
- Jeera 1 tsp
- Crushed anardana1.5 tsp
- Water
COOKING METHOD
- Put atta and salt in a sieve and strain together
- Put 3tbs oil and mix lightly with fingers. Add all ingredients except water
- Now make sure you add very little water at a time and mix well so that the dough becomes hard to the touch but rollable. Make big balls [double the size of a chappati ball]
- Roll out thick textured rotis
- Now put tava to heat. As it gets hot, place roti and lower the heat
- With a tsp put few drops of oil or ghee on the edges of the roti. Turn over and repeat the procedure around the edges and spread the oil on the rotis evenly
- Repeat the procedure and make sure the heat is low. The finish should be golden brown
- Do not put stack the hot ones as they tend to become soggy Best serve immediately or keep it separately if they are to be consumed later. Enjoy.
Plain Koki Cooking Recipe
INGREDIENTS
- Atta
- Salt, a pinch
- Oil ½ katori
- Water
COOKING METHOD
- Sift 2 katori of atta with salt
- Add oil about 3 tbls and mix well
- Proceed same way as for masala roti.
