543. Farali rotli (roti)
Making fasting a bit more healthy
Usually when we all fast, I think we land up eating more than normal. I always find that the food we prepare for fasting is so much tastier even though we don’t use many spices. Most of what we prepare during fasting is full of carbohydrates. However these are good carbs, high in soluble fiber and have low glycemic index, as long as your preparation is not fried. I don’t like the fried puris that are usually prepared during fasting as I find them too oily. So a good alternative to the puri is farali theplas or even farali rotli (roti). Yes, you read right farali rotli. Delicious with whatever farali sabji you make.
Some of the healthy options for fasting and also to incorporate in your daily diet are amaranth (rajgira), buckwheat (kuttu), water chestnut (singhara), little millet (samo, sama), tapioca (sabudana, sago). Can have these in grain form or in flour form to make pancakes, parathas, uttapams, idlis, dokras, theplas etc. All are gluten free and full of good nutrients.
Most farali flours contain amaranth (rajgira), tapioca (sabudana) and little millet (sama) flours. The proportions may vary according to how the various companies or brands make it. Some add buckwheat flour and singhara flour too.
Making this farali roti is very easy. Its also an excellent gluten free option. Its difficult to bind the farali flour on its own. Add a boiled and mashed potato or green banana and the dough becomes pliable and the rotis turn out soft and not chewy. Buy the farali flour from a well reputed store.
FARALI ROTLI (ROTIS)
Makes about 10
1 cup farali flour (ready made fasting flour)
½ cup mashed potato (boiled, peeled and mashed)
1 tsp oil
½ cup water
extra farali flour for dusting
4-6 tsp ghee (optional)
- Put the flour in a bowl.
- Add mashed potato and oil and mix it into the flour.
- Add water gradually and make a soft pliable dough.
- Cover the dough and let it rest at least for 30 minutes.
- Heat tawa or frying pan over medium low heat.
- Divide the dough into 10 parts.
- Take one part of the dough. Roll it into a ball.
- Coat it lightly with the extra flour.
- Place on the rolling board or worktop and roll into a circle of 5-6 inch diameter.
- In between if the dough sticks, just dust it with more flour.
- Put the rolled roti on the tawa.
- Roast it till bubbles appear.
- Turn it over and roast for 20 -30 seconds.
- Can let it puff up over naked flame if you like.
- Repeat steps 7 to 14 with the remaining dough.
- You can smear a bit of ghee over the rotis before serving.
- I like to peel and cut the potato into small cubes. I then boil them and remove it from the water as soon as they are done. Mash it and use.
- Use normal tap water. The amount required will depend on how much water is absorbed by the flour.
- Can add a bit of salt to the flour if you like.
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