Who wants to join me for a Simple Dinner – Coriander Roti with Pickle, Yogurt and a little tomato ketchup?
Recipe Post updated on 27th March 2018!
Our weekdays are all about simple, delicious food with lots of big flavors but something really quick. As much as possible, I like to put my kitchen gadgets to work to maximize the time.
What about you?
I generally knead my Roti dough in a stand mixer and let me tell you it’s incredibly soft and well done. But one thing you must be aware of is the proportion of dough and water.
After kneading dough by hand for chapathi/ roti regularly for many years, the exact proportion of whole wheat flour to warm water is 55%. Assuming you are going to make Roti’s with 2 Cups of flour, so you might need just over 1 Cup of water. And this trick works all the time for me.
I am a huge fan of Coriander leaves in herbs.. and they are forever stocked in my refrigerator. And thanks to these gorgeous OXO Spacesaver Herb containers, my coriander leaves stays fresh for three weeks.
I love the addition of Coriander leaves as garnish in my curries, stews and in flatbreads too. This time, I was so keen on using them as the main flavoring ingredient and made some coriander roti..
- 2 Cups Whole Wheat Flour
- 1 Cup coriander leaves
- 2 Tsp Gram Flour Besan
- 1 Green Chillies minced Optional
- 1/2 Tsp Red Chilli Powder
- 3/4 Tsp Turmeric Powder Haldi
- 3/4 Tsp Cumin Powder
- 3/4 Tsp Coriander Powder
- 1 Tsp Carom Seeds Ajwain
- Salt To Taste
- 1 Cup + a little more Water
- 2 Tsp Oil Kneading
- Ghee/Oil 2-4 Tsp for spreading optional
- In a large mixing bowl, combine the chopped coriander leaves, wheat flour, chickpeas flour, spice powders, carom seeds & 1 cup of water and start kneading. Add a little more water if needed as you knead until you achieve a soft pliable dough. Splash the oil onto your hands and the remaining on the dough and knead until we have a clean bowl. Set the dough aside and prepare the tava.
- Divide the dough into 10 equal portions. Pick one portion of dough at a time, dust some flour and spread them with the roller into thin roti.
- Cook the rotis for 1-2 minutes, turning once, until lightly puffed up and lightly browned on both sides.Add few drops of oil while cooking the roti’s. Remove the Roti from the tava and place them in a casserole. Adding oil to the coriander roti is optional and you may avoid it if you are keen on cutting down oil.
- Serve Coriander Roti hot with Pickle, Ketchup & Yogurt.