Viral Tomato Garlic Chutney Recipe😍

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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