Thursday, February 19, 2009

Super Soft Rotis with Potato Curry

I have always enjoyed the super soft rotis that my Amma makes with rice flour. But I never tried making them myself because it seemed complicated. Then while surfing one day, I saw Maya's blog - Konkan World and came across an easier way of making the soft, melts-in-your-mouth rotis with wheat flour. I didn't know I could get the same soft rotis using wheat flour! I decided to try her recipe and must say, the result was great to say the least. And for accompaniment, I made a different variation of the common potato curry, my Amma's recipe. And served a simple and heavenly meal thanks to Maya and Amma.

For the Super Soft Rotis

Ingredients:

  • 1 cup wheat flour (atta)
  • 1 cup water
  • 1 tsp oil
  • Salt to taste

Method:

Take water in a kadhai and heat it. When the water comes to a boil, add salt and oil and switch off the flame.

Add the wheat flour (atta) to the water and keep stirring to ensure that no lumps are formed. As you keep stirring, after a while, you will get a dough which is neither too sticky nor too dry.

Now keep the dough in a covered vessel and wait for it to cool down just a bit so you can manage to hold it. But ensure it does not cool down completely as then you will not get the softness in your rotis.

Dip your hand lightly in water and divide the dough into small round portions. Flatten each round portion, smear both sides with wheat flour and roll like normal rotis.

Then cook them on a tawa without any oil and your soft rotis are ready. Serve them hot.

For the Potato Curry

Ingredients:

  • 1 cup potatoes (boiled and cubed)
  • 1 cup onion (rougly chopped)
  • 1 tsp coriander seeds
  • 1/2 cup grated coconut
  • 2-3 dry red chillies
  • A small ball of tamarind
  • 2-3 tsp oil
  • Salt to taste
  • Pinch of sugar

Method:

Grind the coriander seeds, grated coconut, tamarind and red chillies with enough water to make a fine paste. Keep it aside.

Heat oil in a kadhai, add the onions and fry till they turn golden brown.

Next pour the ground masala into the kadhai, add 1/2 cup water and saute. Cook on a medium flame till the rawness of the masala is gone, stirring occasionaly.

Add the potatoes, sugar and salt and mix well. Cook it till bubbles start appearing in and around the gravy.

8 comments:

Namrata Kini said...

Thats a simple and tasty meal. I remember trying this method on my amma's suggestion in my initial days in US but i found it difficult to roll and did not get smooth edges so I never made it again. Now that u have reminded me will give it another try.

suparna said...

Namratha try it...you'll be thrilled by the results :)TC

Sathya Sankar said...

a wonderful meal , looking yummy !

RAKS KITCHEN said...

I too puff rotis in tava,i m little uncomfortable in direct flame puffing method!!

suparna said...

Sathya - Thanks for the visit. TC

Raji - ya I know it's a little risky :)TC

Vani said...

My one peeve is my roti making. They don't come out soft. Will have to try it your way. Nice blog here, Suparna!

Suparna said...

Hi vani,
Try it you'll surprise urself by the result. Thanks for dropping by.
TC

sumi said...

hello did u fry the coconut before making it a paste or just made a paste of the fresh coconut cos your looks very brown