Healthy Spicy Roti Recipes

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ROTI

Roti is a basic, everyday bread, but making it takes a lot of skill. The dough is kneaded with just enough water to bring it together and keep it soft and pliable. And though it's not yeasted, a ball of well-mixed and -rested dough will be supple and almost spongy, as if it were. Cooks who are used to making roti at home can roll out thin, round disks that puff up as if by magic. But the real magic of roti is how a few of them can turn anything - a little kheema, or a few spoonfuls of aloo masala - into a satisfying meal.

Provided by Tejal Rao

Categories     dinner, snack, breads, finger foods, appetizer, side dish

Time 30m

Yield 12 roti

Number Of Ingredients 4



Roti image

Steps:

  • In a large bowl, mix the flour, oil and salt with 3/4 cup lukewarm water. Knead directly in the bowl until smooth, about 5 minutes. If the dough starts to feel dry, add more water as needed, 1/2 tablespoon at a time. Divide the dough into 12 even balls, placing each ball back in the bowl. Cover the bowl loosely with plastic wrap. Let rest in a warm place for at least 30 minutes or up to 1 hour. The dough should be soft and spongy.
  • Lightly dust your work surface with flour and pat a ball into a thick disk. Use a rolling pin to evenly roll it into a thin, 5-inch-wide disk, flipping and flouring as needed.
  • Heat a large cast-iron skillet over medium-high. Put the disk in the hot pan. When bubbles start to form and the roti starts to turn white, about 30 seconds, flip it over to cook the other side. It should be puffy in places and freckled brown. If you want to fully puff the roti, use tongs to gently place it directly on a low gas flame for about 2 to 3 seconds, then quickly remove it. Use the back of a spoon to lightly coat one side of the roti with ghee, if you like, or leave plain, then tuck into a clean dishcloth to keep warm. Repeat with the remaining dough.

2 cups/240 grams atta (Indian whole-wheat flour), plus more for dusting (see Note)
2 teaspoons neutral oil, such as grapeseed or canola
1/2 teaspoon kosher salt
Ghee (optional)

HEALTHY SPICY ROTI,

This is a recipe for Spicy Roti. Great for breakfast. Taste good with yogurt. Recipe source is jaypuri.blogspot.com

Provided by cook334446

Categories     Breads

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10



Healthy Spicy Roti, image

Steps:

  • 1. In a Bowl, Mix all ingredients; use Luke warm water to knead the dough.
  • 2. Cover the dough with wet cloth and let it rest in warm place for 20 minutes.
  • 3. Take a small portion of dough and make it same size as golf ball.
  • 4. Take a rolling pin and roll the dough. Dough size should be same as regular chapatti size.
  • 5. Heat a griddle pan (Chapati Tawa) and cook the dough on each side for 2 minutes.
  • 6. You may use cloth to press the dough to help it cook evenly.
  • 7. With help of Tongs place the roti on open flame. Cook about 15 seconds on each side.
  • 8. Your Spicy Roti is ready, you may apply little olive oil or ghee on your roti.
  • Serve hot with Mango Pickle, Chutney and Yogurt.

Nutrition Facts : Calories 247.2, Fat 4.6, SaturatedFat 0.7, Sodium 7.6, Carbohydrate 46.1, Fiber 6.3, Sugar 0.8, Protein 8.1

1 1/2 cups whole wheat flour (Chapatti Atta)
1/2 cup grams flour (Besan)
1 medium green chili, finely chopped
1/2 teaspoon cumin powder
1/2 teaspoon chili powder (to taste)
1/2 teaspoon turmeric powder
3 pinches asafoetida powder (Hing)
1 tablespoon oil (Prefer Olive Oil)
1/4 cup finely chopped coriander leaves (Cilantro)
salt

ROTI

Use homemade rotis to mop up a delicious curry sauce. These easy Asian flatbreads puff up in the pan and are perfect for grabbing handfuls of a filling veggie masala

Provided by Esther Clark

Categories     Side dish

Time 20m

Number Of Ingredients 5



Roti image

Steps:

  • Sift both flours and salt into a large mixing bowl. Add 1 tbsp of the oil and 175-200ml warm water and bring together to make a soft but not too sticky dough. If it feels a little wet, add a bit more flour.
  • Tip the dough onto a lightly floured worktop and knead for 4-5 mins or until smooth and elastic. Set aside in a lightly oiled bowl for 30 mins.
  • Divide the dough into six equal-sized pieces (weigh each piece for accuracy if you like). Using a rolling pin roll each one into a thin circle about 18-20cm wide.
  • Heat a little of the remaining oil and butter in a heavy-based pan over a high heat. Once foaming, add the rolled out roti, one at a time, and cook for 1-2 mins on each side or until speckled golden brown and beginning to puff up. Set aside on a warm plate until ready to eat.

Nutrition Facts : Calories 193 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1.41 milligram of sodium

115g self raising flour
115g wholemeal plain flour
1½ tsp salt
3 tbsp vegetable oil plus extra for frying
2 tsp butter , for frying

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