Bathua Ki Roti/phulka/बथुआ की रोटी
Roti is staple food in every Indian household. Roti is so humble that it goes well with every Curry,Dal or Raita dish.Adding Bathua in the dough of Roti change the flavor profile of it. It makes Roti more healthy and of course it provides different color too. Even if you don't have anything to eat with Roti just take achaar or just sprinkle Salt and Pepper onto it . Make a roll and viola!!!! you have your dinner or lunch ready in a minute in the form of Roti roll. You don't really need too many ingredients to make Roti. Just Whole Wheat flour, Mashed Bathua, water and season it with pinch of Salt. Making Roti is not really a rocket science but get hands on to it, roll it perfectly and then puff it up perfectly is really an art. When it puffs up like a ball that's when you are perfect in making Roti.
Ingredients
1.Add Flour,Bathua,Salt together and mix well.
2.Now keep adding water little by little and knead a smooth soft dough.Let it rest for 10 minutes.
3.Divide it in equal lemon size balls and start rolling it in round shape.
4.Meanwhile place flat Tava pan on the stove. When hot enough place the Roti onto it.
5.If it has brown spots on the surface which is facing Tava, flip it over to the other side.
6.Wait for few second and then cook it over the stove's flame directly. It starts puffing out. Roast it from all over the sides.Hot Roti is ready to serve with any lunch and dinner meal.
1.Clean the Bathua and separate it from the stalk. Stalk is thick and fibrous and not edible.
2.Wash it in running water. In a pan add one and half cup of water and add Bathua in it.
3.Bring it upto a rolling boil and boil it for 2-3 minutes. Keep it cover.
4.Turn off the heat and let it cool down a bit. After boiling one cup of Bathua is reduced down to just ½ cup.
5.When cold put it on to Chopping board and with the help of Rolling pin mash it in coarse paste. You can use blender also but then its very fine paste like consistency which I don't like.
Ingredients
Directions
1.Add Flour,Bathua,Salt together and mix well.
2.Now keep adding water little by little and knead a smooth soft dough.Let it rest for 10 minutes.
3.Divide it in equal lemon size balls and start rolling it in round shape.
4.Meanwhile place flat Tava pan on the stove. When hot enough place the Roti onto it.
5.If it has brown spots on the surface which is facing Tava, flip it over to the other side.
6.Wait for few second and then cook it over the stove's flame directly. It starts puffing out. Roast it from all over the sides.Hot Roti is ready to serve with any lunch and dinner meal.
1.Clean the Bathua and separate it from the stalk. Stalk is thick and fibrous and not edible.
2.Wash it in running water. In a pan add one and half cup of water and add Bathua in it.
3.Bring it upto a rolling boil and boil it for 2-3 minutes. Keep it cover.
4.Turn off the heat and let it cool down a bit. After boiling one cup of Bathua is reduced down to just ½ cup.
5.When cold put it on to Chopping board and with the help of Rolling pin mash it in coarse paste. You can use blender also but then its very fine paste like consistency which I don't like.