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..
How about making Pumpkin phulka roti or may be even Spinach Phulka roti for a change?
Ingredients
- 2 Cup Whole Wheat Flour
- ¾ -1 Cup Water
- 2 Tsp Oil Kneading
- 1 Cup coriander leaves
- 2 Tsp teaspoon Gram Flour Besan
- 1 Green Chillies minced, Optional
- ½ teaspoon Chilli Powder
- ¾ teaspoon Turmeric Powder Haldi
- ¾ teaspoon Cumin Powder
- ¾ teaspoon Coriander Powder
- 1 teaspoon Carom Seeds Ajwain
- Salt To Taste
- 2 teaspoon Ghee optional
Instructions
- 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.
Nicholas Baker says
I love your blog Sandhya, you are a very reliable guide to making Indian food at home. I have a question: this recipe makes a lot of roti ... is it better to scale down or can I keep the in the fridge for a while?
Sandhya's Kitchen says
Hi Nicholas, Thank you for your message. These Coriander rotis will keep well in fridge for up to 3-4 days in the fridge. Simply warm it up in the microwave before enjoying. Alternatively, half the quantity if you only want to make 4-5.
Margaret Gallagher says
Quick easy and DELICIOUS - easter delights
Sanjana says
Hey Sandhya! You have some awesome recipes here! Such a great blog! Thank you so much for coming to visit me at KO Rasoi. I'll definetly be following your blog!
lissie says
very healthy and nutritious rotis...tasty too!
Thanks for visiting my space, Sandhya! do visit again... you have a wonderful space here!