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.
