Mega Post for Roti Mela

This blog has been officially Ashafied. There is no way I would have posted so many recipes on a single day in a single post had I not been Ashanated!!! For those of who, who’re clueless and blinking at your computer screens – head here – and if you still cannot see the connection, there’s something drastically wrong.

Srivalli has undertaken an ambitious mission of rounding up recipes for as many Indian flatbreads as she can. Roti Mela is an online celebration of the many ways in which we consume the flatbreads. Our entries –

Bhakhri

Bhakris are crisp rotis that taste almost like soft wheat crackers. If you’ve lived anywhere in Maharashtra or Gujarat and not seen the face of a Bhakhri you must have spent all your time day dreaming. That’s how common bhakhri is and that’s how frequently people make them.

Update: As Bhags as pointed out in comments below, Bhakhris are not necessarily made of wheat. Bajra and Jowar  are used to make Bhakhris in Maharashtra.

Masala Bhakhri – Spicy Crisp Rotis

Makes 12 Bhakhris

Ingredients

• Whole Wheat Flour – 2 cups (coarsely ground flour gives a better texture than Atta or Chapathi flour)
• Curd – 6 tablespoons
• Ghee – 3 tablespoons
• Turmeric powder – 1/2 tsp
• Chilli Powder – 1/2 tsp (increase or decrease as per taste)
• Salt to taste
• Water to knead into a stiff dough

Method

1. Combine the flour, salt, turmeric and chilli powder in a large bowl. Rub 2 tablespoons of ghee well into the flour. Adding ghee at this step makes Bhakhri crisp.
2. Add Curd and bring the flour together. Add enough water and knead into a stiff smooth dough. Coat dough with a tsp of Ghee. Let the dough rest for 20 minutes.
3. Divide dough into 12 round portions. Roll out one portion into a 4″ round using a rolling pin. Bring the sides together again. Roll out into a circle again. A Bhakhri is not too thin, nor too thick. The folding and rolling out again helps in getting a smooth round with not many tapered edges.
4. Over low to medium heat, cook both sides till light spots start to appear. Turn heat to high, brush the sides with oil if you like and cook both sides until spots turn brown.

Kajal’s step by step Pictorial on the making of a Bhakhri.

Flavoured Rotis

There are million ways to make the regular Rotis more interesting. Blend and add ingredients to the dough or chop and add to the dough. Tomato Rotis, Spinach Rotis, Onion Rotis, Herb Rotis….its silly to even attempt listing all the possibilities. The two kinds that I make often:

Mint Rotis – Rotis with dough flavoured with Mint leaves and Cumin

Makes: 12 Rotis

Ingredients

• Whole Wheat Flour – 2 Cups
• Mint Leaves – 1 cup (tightly packed)
• Green Chilly – 1 no.
• Cumin – 1 tsp
• Ginger – a small piece
• Salt to taste
• Oil – 1 tsp
• Water to knead

Method

1. Puree the Mint leaves, green chilly, cumin and ginger. Add a tablespoon or so of water if required.
2. Combine the flour and salt. Add the mint puree and mix well. Add enough water and knead into a stuff elastic dough. Coat with 1 tsp Oil. Let the dough rest for 20 minutes.
3. Divide dough into 12 round portions. Roll out one portion into a 4″ round using a rolling pin. Bring the sides together again. Roll out into a thin circle again.
4. Over low to medium heat, cook both sides till white patches start to appear. Use a tong, cook both sides over direct flame. Or brush both sides with Oil and cook on the tawa over high flame.

For pictorial refer to Shipa’s method for Phulka and Chapathi.

Coriander Rotis – Rotis flavoured with coriander and amchur

Makes: 12 Rotis

Ingredients

• Whole Wheat Flour – 2 Cups
• Coriander – 1 cup (tightly packed)
• Besan – 2 tbsp
• Amchur – 2 tsp
• Coriander powder – 1 tsp
• Salt to taste
• Oil – 1 tsp
• Water to knead

Method

1. Combine the flours, amchur, dhania powder and salt. Add the coriander and mix well. Add enough water and knead into a stuff elastic dough. Coat with 1 tsp Oil. Let the dough rest for 20 minutes.
2. Divide dough into 12 round portions. Roll out into a circle. Fold into a triangle and roll out.
3. Over low to medium heat, cook both sides till white patches start to appear. Brush both sides with Oil and cook on the tawa over high flame.

Refer to Swati’s post for six styles of rolling and shaping paratha.

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This blog has posted various other flatbreads earlier. Follow the links for the recipe.

Stuffed FlatBreads

Stuffed Parathas and Poli/Boli are two kinds of flatbreads stuffed with goodies inside that we make often at home.

Gobi Paratha

Shengai Holige (Groundnut Poli)

Boli

Leavened FlatBreads

Naan

Onion Kulcha

Tawa Bread

Gluten Free Flatbreads

Gluten free, packed with minerals, heavy on the stomach – these traditional flatbreads make a healthy energizing meal.

Akki Rotti (Rice Roti)

Raagi Rotti (Ragi Roti)

Jolada Rotti (Jowar Roti)

A mini roti mela for Valli’s Mega Roti Mela.

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