आज ऐसा खाना बनाया कि देखते ही भूख बढ़ जाएगी

Ingredients

• 8 cloves Garlic (peeled)
• 0.5 tablespoon Oil (vegetable oil for sautéing)
• 3 pieces Dry Red Chili (whole, slightly broken)
• 3 medium Tomatoes (desi, halved, skin removed after cooking)
• 1 medium Onion (roughly chopped for chutney)
• 0.5 cup Cilantro (finely chopped)
• to taste Salt
• 1 tablespoon Lemon Juice (optional, for chutney brightness)
• 1 cup Besan (Gram Flour) (sifted)
• 1 cup Whole Wheat Flour (atta, sifted)
• a pinch Turmeric Powder
• 1 teaspoon Coriander Seeds (lightly toasted and ground)
• a pinch Kasuri Methi (Dried Fenugreek Leaves)
• 0.5 teaspoon Malai (Cream) (the thick layer from the top of milk)
• 1 inch Ginger (finely chopped)
• 2 teaspoons Oil (for dough)
• 2 pieces Green Chili (finely chopped, optional for extra heat)
• 2 tablespoons Butter (for brushing roti)
• 1 cup Yogurt (plain, unsweetened)
• 3 teaspoons Sugar
• a pinch Green Cardamom Powder

Instructions

1. Sauté Garlic and Chili

   Heat 0.5 tbsp oil in a heavy‑bottomed pan over medium heat. Add the 8 peeled garlic cloves and 3 whole dry red chilies. Stir‑fry until the garlic turns light golden and the chilies become fragrant.

   Time: PT5M

   Temperature: Medium heat

2. Set Aside Sautéed Mix

   Transfer the sautéed garlic and chilies to a small bowl and let them cool.

   Time: PT2M

3. Cook Tomatoes

   In the same pan, add the halved tomatoes cut‑side down, a pinch of salt, and a drizzle of oil if needed. Cover and cook on low flame for 3–5 minutes until the flesh softens.

   Time: PT5M

   Temperature: Low flame

4. Peel and Char Tomatoes

   Remove the tomatoes, let them cool slightly, then peel off the skins. Increase the heat to medium and give the peeled tomatoes a quick char on both sides for a smoky flavor.

   Time: PT6M

   Temperature: Medium heat

5. Blend Chutney

   In a mortar or blender, combine the cooled garlic‑chili mixture, charred tomatoes, roughly chopped raw onion, half a cup chopped cilantro, and salt to taste. Blend to a coarse, slightly chunky paste.

   Time: PT5M

6. Prepare Roti Dough – Dry Ingredients

   In a large mixing bowl, whisk together 1 cup besan, 1 cup whole wheat flour, a pinch of turmeric, 1 tsp ground coriander seeds, a pinch of kasuri methi, and salt.

   Time: PT3M

7. Add Wet Ingredients to Dough

   Add half a teaspoon malai, 2 tsp oil, 1 inch finely chopped ginger, 1 medium onion finely chopped, 0.5 cup chopped cilantro, and the green chilies (if using). Mix well.

   Time: PT5M

8. Knead the Dough

   Gradually add water, a tablespoon at a time, kneading until the dough is medium‑soft and non‑sticky. It should hold together but not be too stiff.

   Time: PT5M

9. Rest the Dough

   Cover the dough with a damp cloth and let it rest for 10 minutes.

   Time: PT10M

10. Heat the Tawa

    Place the tawa on medium‑high heat until it’s hot enough that a few drops of water sizzle and evaporate instantly.

    Time: PT2M

    Temperature: Medium‑high heat

11. Shape and Roll Roti

    Divide the rested dough into 6 equal balls. Lightly dust each ball with flour, flatten, sprinkle a few chopped green chilies, fold, and roll out to a 6‑7 inch circle.

    Time: PT10M

12. Cook Roti

    Place a rolled roti on the hot tawa. Cook 1 minute until bubbles appear, flip, cook another minute, brush with butter, and press gently for golden spots. Repeat for all rotis.

    Time: PT12M

    Temperature: Medium‑high heat

13. Prepare Sweet Cardamom Lassi

    In a bowl, whisk 1 cup plain yogurt with 3 tsp sugar and a pinch of green cardamom powder until smooth and slightly frothy.

    Time: PT3M

14. Serve

    Arrange the hot missi rotis on a plate, serve with the tomato‑onion chutney, a dollop of butter, and a glass of lassi. Enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Oil: canola oil, sunflower oil
• Instead of Dry Red Chili: red chili flakes
• Instead of Tomatoes: Roma tomatoes
• Instead of Cilantro: fresh coriander leaves
• Instead of Salt: sea salt, kosher salt
• Instead of Lemon Juice: lime juice
• Instead of Besan (Gram Flour): chickpea flour
• Instead of Whole Wheat Flour: all‑purpose flour
• Instead of Coriander Seeds: ground coriander
• Instead of Malai (Cream): heavy cream
• Instead of Oil (for dough): ghee
• Instead of Green Chili: red chili flakes
• Instead of Butter: ghee
• Instead of Yogurt: Greek yogurt
• Instead of Sugar: honey, jaggery

Equipment Needed

• Heavy‑bottomed Pan
• Tawa (Iron Skillet)
• Mixing Bowl
• Knife
• Cutting Board
• Mortar and Pestle or Blender
• Spatula or Wooden Spoon
• Measuring Cups and Spoons
• Rolling Pin
• Plate for Resting Roti (optional)

Critical Steps — Do Not Skip

• Sautéing garlic and chili without burning
• Peeling and lightly charing the tomatoes for smoky flavor
• Achieving the correct medium‑soft dough consistency
• Cooking the roti on a properly heated tawa for crisp edges

Chef Tips from the Video

• For extra flavor, toast the coriander seeds before grinding.
• Add a pinch of asafoetida (hing) to the dough for a subtle umami note.
• Serve the chutney with a drizzle of ghee for richness.
• Gently press the cooked roti with a clean kitchen towel to keep it soft.

Troubleshooting

Storage

Refrigerator: Chutney keeps 5‑6 days in an airtight container; roti stays fresh 2 days wrapped in foil; lassi lasts up to 2 days.

Freezer: Roti can be frozen for up to 1 month; reheat on a skillet before serving.

Room temperature: Do not store chutney or lassi at room temperature for more than 2 hours.

Make-Ahead Tips

• Blend the chutney a day ahead; store in the fridge and bring to room temperature before serving.
• Roti dough can be prepared up to 2 hours in advance; keep covered.
• Lassi tastes best fresh but can be refrigerated for a few hours; give it a quick stir before serving.

Frequently Asked Questions