Having rotis soaked with gravy taste great.I have adding cooked vegetable puree to the dough to make the roti more health and the taste was really good. One could feel the taste of the vegetable in every bite.Ingredients for the Tofu Masala:
Serving Size:4
Grind paste for Masala:
5 shallots
3 garlic cloves
a small ginger
1tbsp chillie powder
1tsp garam masala
1tsp chicken masala powder
1/2tsp turmeric powder
1tsp fennel seeds
2tbsp crushed tomatoes
salt and pepper
2tbsp olive oil
Roast all the ingredients and grin to a paste and set aside.
1 packet tofu cubed and blend with a little salt,chillie powder and lime juice
1 cup beans sprouts
1 red onion chopped
1tpmato chopped
few curry leaves
1/2tsp mustard seeds
1/2tsp cumin seeds
chopped coriander leaves
Preparation Methods:Heat a heavy bottom skillet with vegetable oil. Once heated shallow fry the marinated tofu in batches. Drain and keep aside. Pour the remaining oil away leaving about 2tbsp oil in the pan. Splutter mustard,cumin and curry leaves followed by the chopped onions and tomatoes.Once the onions and tomato mixture become tender add the shallow fried tofu cubes and grind masala paste .Saute them well until the oil starts to separates.Add the-beans-sprouts. Saute them for about another 3 minutes. Adjust the level of salt and transfer o serving bowl garnished with chopped coriander leaves.
For the Veggies Roti:1 cup cooked mixed vegetables
2 clove cloves
1tsp chillie powder
2 green chilles
1/2tsp salt
Blend all the ingredients into a smooth mixture.
1 cup of wheat flour
1/2 cup of hot milk
1tbsp of curd or yogurt
2tbsp of ghee
1/4tsp of sugar
1/4tsp of salt
hot water
Preparation Method:
In a large bowl sift the wheat flour,sugar and salt. Make a well in middle of the flour and pour the blended vegetable mixture,enough milk and curd or yogurt. Knead the mixture into a smooth dough. Add water if needed.Divide the dough into equal size balls.Flatten the balls with a rolling pin into round discs Heat a heavy based frying pan or griddle on a medium heat. Place the rolled roti on the griddle.While on the girdle press the edges of the roti with a paper towel . You will find that small bubbles start forming on the roti that means it is getting cooked. Turn over and cook the other side. The chapati may puff up. Flip over cook the first side again. Serve with hot melted ghee or butter brushed over one side of the rot.
Comments