NUTRITIOUS MEETHI (SWEET) ROTI
This is my dad's favourite! I made it for dinner tonight and it was gone in micro-seconds:) Kids, adults, grandparents, guests, all love it!
Provided by Charishma_Ramchanda
Categories Breads
Time 20m
Yield 8 rotis
Number Of Ingredients 6
Steps:
- Mix wheat flour, salt and soda in a bowl.
- Rub in ghee.
- Add milk-sugar mixture.
- Mix well.
- The dough will be a bit sticky.
- Heat a flat bottom pan (tava).
- Pour few drops of ghee in the center and spread to the outside.
- Make small balls out of the dough.
- Roll them out not too large in size.
- Put each roti, one at a time, on the tava.
- Poke holes all over the roti using a fork.
- Cook the roti on one side till brown specs appear, then, flip, and cook on the other side till brown specs appear again.
- Remove from tava.
- Dip in hot tea and enjoy!
- Or, you can wrap these in aluminium foil and enjoy at a picnic!
- Please Note: You can substitute ghee with oil, if you wish, but make sure, then, that you use oil wherever I have specified to use ghee.
SWEET THAI ROTI
Make and share this Sweet Thai Roti recipe from Food.com.
Provided by Iron Woman
Categories Dessert
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sift the flour into a hill on a clean surface.
- Make a well in the middle and add in egg, melted butter, ice water and salt.
- Use your hand to incorporate the mixture into a dough. Knead until the dough is soft and form into balls about the size of a duck's egg.
- Roll lightly in oil and let rest for three hours.
- When you are ready to make the roti, roll each ball of dough as thin as it will go, forming a flat disk. Make a pile as you go.
- Warm frying pan at high heat. Add in oil. Place in the roti, flatten with heavy plate if it puffs up.
- Fry until light golden brown on both sides. Remove the roti from the pan, sprinkle with a little sugar and drizzle with the sweetened condensed milk.
Nutrition Facts : Calories 247.2, Fat 5.2, SaturatedFat 2.4, Cholesterol 60.5, Sodium 186.6, Carbohydrate 43.6, Fiber 7.3, Sugar 0.3, Protein 9.8
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
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
INDIAN CORNBREAD ( MAKAI KI ROTI)
This is from Tarla Dalal's Roz ka khana and is a huge favourite with my daughters. It is really quick and nutritious. I use Tinned or frozen corn kernels. They come out quite crisp, perhaps someone reading this can tell me if they need to be softer and how I can achieve that...
Provided by HappyBunny
Categories Breads
Time 25m
Yield 6 rotis
Number Of Ingredients 9
Steps:
- Grind the sweetcorn to a fine paste in a food processor, without adding any water.
- Mix the corn paste with the rest of the ingredients in a bowl to make a soft dough; only use water if needed.
- Divide the mixture into 6 equal portions and roll each one into a circle of 4" diameter.
- Heat a tava or frying pan and cook each roti on both sides on a slow flame until golden brown, using a little oil.
- I must admit I have to use more oil than stated but that may be my inexperience!
- My girls eat these on their own with some yogurt dip.
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