Food Cooking Recipe

Ingredients

• 2 cups Whole Wheat Flour (sifted)
• 4 tablespoons Ghee (plus extra for brushing roti)
• 1 teaspoon Salt (adjust to taste)
• ¾ cup Water (lukewarm, adjust as needed for dough consistency)
• 500 grams Cluster Beans (Gawar ki Phalli) (trim ends, remove tough strings, wash thoroughly)
• 1 medium Onion (finely chopped)
• 1 large Tomato (chopped)
• 1 piece Green Chili (slit lengthwise, optional for heat)
• 1 tablespoon Ginger‑Garlic Paste (store‑bought or homemade)
• ½ teaspoon Turmeric Powder
• ½ teaspoon Red Chili Powder (adjust for spice level)
• 1 teaspoon Coriander Powder
• ½ teaspoon Cumin Seeds
• 1 tablespoon Oil (for tempering sabzi)

Instructions

1. Prepare the Roti Dough

   In a mixing bowl combine whole wheat flour, salt and 2 tbsp ghee. Mix until the flour is crumbly, then gradually add lukewarm water and knead into a smooth, non‑sticky dough.

   Time: PT10M

2. Shape the Roti

   Divide the dough into 4 equal balls. Lightly dust each ball with dry flour, flatten with hands, then roll out into a 6‑inch circle about 2 mm thick.

   Time: PT5M

3. Cook the Roti

   Heat a tawa over medium‑high heat. Place the rolled roti on the hot tawa; when bubbles appear, flip. Cook the other side until light brown spots appear, then press gently with a cloth or spatula to puff. Brush both sides with a little ghee.

   Time: PT10M

   Temperature: Medium‑high heat

4. Prep the Cluster Beans

   Trim the ends of the beans, pull off the tough strings, and wash thoroughly. Cut each bean into 2‑inch pieces.

   Time: PT10M

5. Par‑boil the Beans

   In a saucepan, add the bean pieces, enough water to cover, a pinch of salt, and bring to boil. Cook for 8‑10 minutes until just tender, then drain and set aside.

   Time: PT12M

   Temperature: Boiling

6. Temper the Sabzi

   Heat 1 tbsp oil (or ghee) in the same saucepan over medium heat. Add cumin seeds; when they sizzle, add chopped onion and sauté until translucent (≈3 minutes).

   Time: PT5M

   Temperature: Medium

7. Add Aromatics and Spices

   Stir in ginger‑garlic paste, green chili, turmeric, red chili powder, coriander powder and sauté for another 2 minutes until the raw smell disappears.

   Time: PT3M

   Temperature: Medium

8. Combine Beans and Tomatoes

   Add chopped tomato and the par‑boiled beans. Mix well, season with salt, and cook covered for 8‑10 minutes on low heat, stirring occasionally, until the beans are fully cooked and the gravy thickens.

   Time: PT10M

   Temperature: Low

9. Serve

   Place the hot ghee‑roti on a plate, spread a thin layer of ghee, and serve alongside the cluster‑bean sabzi. Enjoy immediately.

   Time: PT5M

Nutrition Facts

Calories

320

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Whole Wheat Flour: All‑purpose flour (will be softer)
• Instead of Ghee: Unsalted butter, vegetable oil (less authentic)
• Instead of Cluster Beans (Gawar ki Phalli): French beans, green beans
• Instead of Tomato: Tomato puree (½ cup)
• Instead of Green Chili: Red chili flakes (¼ tsp)
• Instead of Ginger‑Garlic Paste: Fresh ginger and garlic minced separately
• Instead of Red Chili Powder: Paprika
• Instead of Oil: More ghee

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Tawa (Flat Griddle)
• Saucepan
• Knife
• Cutting Board
• Spatula
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Kneading the dough to the right consistency (soft but not sticky).
• Rolling the roti uniformly to ensure even cooking.
• Cooking the roti on high heat so it puffs and stays soft.
• Removing strings from cluster beans to avoid tough bites.
• Par‑boiling beans just enough to retain crunch before final sauté.

Chef Tips from the Video

• Use clarified ghee (desi ghee) for authentic aroma and richer flavor.
• For extra softness, add a pinch of baking powder to the roti dough.
• Finish the sabzi with a drizzle of ghee just before serving for glossy finish.

Troubleshooting

Storage

Refrigerator: Roti: up to 2 days in an airtight container; Sabzi: up to 3 days in a sealed jar.

Freezer: Roti can be frozen for up to 1 month; reheat on a skillet. Sabzi freezes well for 1 month; thaw before reheating.

Room temperature: Best eaten fresh; roti may harden after 2‑3 hours at room temperature.

Make-Ahead Tips

• Roti can be made ahead and reheated on a dry skillet or in a microwave wrapped in a damp paper towel.
• Sabzi improves in flavor after a few hours; store in fridge and reheat gently.

Frequently Asked Questions