Thursday, 8 July 2010

Gujarati Roti

Gujarati roti-A thin , fluffy flatbread, served hot drizzled withghee as an accompaniment with any gujarati shak.(sabji)A must for any gujarati thali.

Ingredients:

6 tablespoons whole meal wheat flour(medium or white flour can be used also)
1 tablespoon oil
Water for making dough.
Dry flour for rolling out the roti

Method:

1 .In a bowl add flour and oil and make a soft dough using a little water.
2. Lightly oil hands and knead the dough and leave covered for 1 hour or up to 4-5 hours is ok too.
3. When you are ready to make the rotis, knead the dough again and divide the dough into 12 equal parts.
4.Take 1 part dough make a ball and flatten it, dip into some dry flour and roll out the roti approx 6 inches in round.(gujarati rotis are usually rolled thinner and smaller than Punjabi rotis)

5. Heat a tava on medium heat and place the roti on it.
6.As soon as bubbles form turn it over.(1st stage)
7. Cook the roti on this side and then turn it over again(2nd stage)
8.Now cook the roti on this side gently pressing with a tea towel to make it puff up.(3rd stage)
9.Roti is ready, place on a serving dish and spread some butter or ghee on it.
10. Repeat for rest of dough.
Serve rotis with any curry of your choice.

NB –The roti should only be cooked in three stages and do not keep pressing it too much or else they will turn crispy instead of being soft.

You may like :
Gujarati dhal
Gujarati Kadhi

9 comments:

  1. OH IT IS SO PUFFY!
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    ReplyDelete
  2. Good explanation of the simple chapatti preparation, following you to keep in touch and get more of these recipes.
    Best wishes, take care.

    ReplyDelete
  3. Lovely .A good post for the beginners

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  4. simple recipe but so vital in the daily meal, great explanation..

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  5. get set go for the beginers who love phulkas....love the puffed up pic...lovely

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  6. Looks delicious. I live rotlis when they puff up like shown in your photo!! I see you do the same as me and put the rotli directly on the gas!! uni uni rotli ne?

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  7. So that's why my mum's were always crispy - she used to press them all the time! Thanks for the recipe.

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  8. Very helpful explanation - I could not understand why my attempts at roti always came out tough, now I know that I am pressing it too much.

    ReplyDelete

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