Viral Tomato Garlic Chutney Recipe
Viral Tomato Garlic Chutney Recipe😍 is a easy Indian recipe that serves 4. 120 calories per serving. Recipe by Foodies Food Court on YouTube.
Prep: 15 min | Cook: 10 min | Total: 35 min
Cost: $0.57 total, $0.14 per serving
Ingredients
- 2 cups Whole Wheat Flour (sifted)
- 0.75 cup Water (lukewarm for kneading, cold for serving)
- 1 tsp Salt (fine sea salt preferred)
- 1 tbsp Vegetable Oil (optional, for softer roti)
Instructions
Measure and Mix Dry Ingredients
In a large mixing bowl, combine the sifted whole wheat flour, salt, and the optional oil. Stir with a spoon until evenly mixed.
Time: PT3M
Add Water and Knead
Gradually add lukewarm water while mixing with your hand. Knead the mixture for about 5‑7 minutes until the dough is smooth, soft, and non‑sticky.
Time: PT7M
Rest the Dough
Cover the dough with a damp kitchen towel and let it rest for 5 minutes. This relaxes the gluten and makes rolling easier.
Time: PT5M
Divide and Shape Balls
Divide the rested dough into 8 equal portions (about the size of a golf ball). Roll each portion between your palms to form smooth balls.
Time: PT4M
Roll Out the Roti
On a lightly floured surface, flatten a dough ball with your palm, then use a rolling pin to roll it into a 6‑inch circle, about 2‑3 mm thick.
Time: PT5M
Cook on Hot Tawa
Heat the tawa over medium‑high heat (≈200°C). Place the rolled roti on the hot surface. Cook for ~30 seconds until small bubbles appear, then flip.
Time: PT2M
Temperature: 200°C
Puff the Roti
After the second side is lightly browned (another ~30 seconds), press gently with a clean kitchen towel or spatula; the roti should puff up. Flip once more for a final 10‑second finish.
Time: PT1M
Temperature: 200°C
Serve Warm
Stack the cooked rotis in a container lined with a kitchen towel to keep them warm. Serve immediately with a glass of cold water as suggested in the video.
Time: PT3M
Nutrition Facts
- Calories
- 120
- Protein
- 4 g
- Carbohydrates
- 22 g
- Fat
- 2 g
- Fiber
- 3 g
Dietary info: Vegetarian, Vegan (if oil is omitted)
Allergens: Wheat (gluten)
Ingredient Substitutions
- Instead of Whole Wheat Flour: All-Purpose Flour (will be less nutritious), Spelt Flour
- Instead of Water: Milk (for richer dough), Buttermilk
- Instead of Salt: Kosher Salt, No-salt (omit for low‑sodium diet)
- Instead of Vegetable Oil: Ghee, Butter
Equipment Needed
- Mixing Bowl
- Rolling Pin
- Tawa or Flat Griddle
- Spatula
- Kitchen Towel (optional)
Critical Steps — Do Not Skip
- Kneading the dough to the right consistency
- Resting the dough for gluten relaxation
- Cooking on a properly heated tawa
- Achieving the puff by pressing gently
Chef Tips from the Video
- Use a cast‑iron tawa for even heat distribution.
- Add a few drops of ghee on the roti just after cooking for extra flavor.
- For extra softness, brush the roti with melted butter while still hot.
Troubleshooting
Dough is too sticky and hard to roll.
Add a tablespoon of flour at a time, kneading until the dough is smooth but not dry.
Roti does not puff up.
Ensure the tawa is hot enough (≈200°C) before placing the roti, and press gently with a towel after the second side is cooked.
Roti turns hard after cooling.
Cover the cooked rotis with a clean kitchen towel to retain steam, or reheat briefly on a hot skillet before serving.
Storage
Refrigerator: Store cooked rotis in an airtight container for up to 2 days; reheat on a skillet before serving.
Freezer: Freeze uncooked dough balls for up to 1 month; thaw in the refrigerator before rolling and cooking.
Room temperature: Cooked rotis can stay at room temperature for up to 4 hours if covered.
Make-Ahead Tips
- Prepare the dough a day ahead and refrigerate; bring to room temperature before rolling.
- Cook rotis ahead and store in a sealed container; reheat briefly on a dry skillet.
Frequently Asked Questions
What is the cultural significance and history of roti in Indian cuisine?
Roti, a whole‑wheat flatbread, has been a staple across North India for centuries, traditionally cooked on a tawa over an open flame. It represents the everyday sustenance of Indian households and is often paired with vegetables, lentils, or enjoyed simply with cold water as a refreshing snack.
What are the traditional regional variations of roti in Indian cuisine?
Different regions have their own versions: in Punjab, roti is often made with a mix of wheat and maize flour (makki ki roti); in Gujarat, it may be thinner and crispier (chapati); in South India, similar flatbreads like ‘phulka’ are puffed over an open flame. Each variation reflects local grain availability and cooking methods.
How is roti traditionally served in Indian households?
Roti is typically served hot, stacked in a basket, and accompanied by curries, dal, or pickles. In many homes, a glass of cold water is offered alongside to balance the heat of the spices, echoing the line from the Foodies Food Court video.
What occasions or celebrations is roti traditionally associated with in Indian culture?
Roti appears at everyday meals, but it also features in festive feasts such as Diwali, Holi, and regional harvest festivals where families gather for communal dining. Its simplicity makes it a unifying dish across celebrations.
What other Indian dishes pair well with this simple whole wheat roti?
This roti pairs beautifully with dal tadka, paneer butter masala, mixed vegetable sabzi, or a simple cucumber raita. Its neutral flavor complements both spicy and mild dishes.
What are the most common mistakes to avoid when making roti?
Common errors include using dough that is too dry or too wet, cooking on a tawa that isn’t hot enough, and over‑cooking which makes the roti hard. Proper kneading, resting, and a hot cooking surface are key to soft, puffed rotis.
Why does this roti recipe use lukewarm water for kneading instead of cold water?
Lukewarm water helps the gluten develop evenly, resulting in a softer dough that rolls out easily. Cold water can make the dough stiff, while hot water may partially cook the flour.
Can I make roti ahead of time and how should I store it?
Yes, you can prepare the dough a day ahead and keep it refrigerated, covered. Cooked rotis can be stored in an airtight container at room temperature for up to 4 hours or refrigerated for 2 days; reheat briefly on a skillet before serving.
What texture and appearance should I look for when making roti?
A properly cooked roti should have light brown spots on both sides, be soft to the touch, and puff up when pressed. The surface should be smooth without cracks, and the interior should be airy.
How do I know when the roti is done cooking?
The roti is done when you see small bubbles forming, the underside has golden‑brown spots, and after flipping, it puffs up and the second side shows similar spots. A quick press with a towel should cause it to inflate.
What does the YouTube channel Foodies Food Court specialize in?
Foodies Food Court focuses on Indian street‑food inspired recipes, quick home‑cooking tutorials, and showcasing popular Indian snack items with a modern twist.
How does the YouTube channel Foodies Food Court's approach to Indian cooking differ from other Indian cooking channels?
Foodies Food Court emphasizes fast, accessible recipes that use minimal equipment and everyday pantry items, often blending traditional flavors with contemporary presentation, whereas many other channels may focus on elaborate, restaurant‑style dishes.
Last updated: September 1, 2026
