Indori Masala Roti
EVENT: MEGA BLOGGING MARATHON#92
THEME: A-Z FLATBREADS AND MORE – INDIAN FLATBREADS
What is Mega Blogging Marathon?
Well, its a group of bloggers who get together to post a dish for 26 days according to the chosen theme. For more details check out the initiator Srivalli’s page here. For this theme we had a choice of 3:
1. A-Z Indian Flatbreads that are not made using batter e.g. like rotis
2. A-Z Indian Flatbreads using batters e.g. dosa
3. A-Z International Flatbreads.
I decided to opt for option number 1. India has such a huge variety of flatbreads to offer that are made on the stove top, in the tandoor, in the oven, under the grill or fried. Its going to be a challenge to look for flatbreads beginning with all the letters of the alphabet as for this group cannot use batter based flatbreads. However, am up for this challenge.
Today is Day 9 and that brings us to Letter I. How difficult this letter is when it comes to finding an Indian Flatbread. The only one I came across was Irachi Pathiri and that’s a meat stuffed rice flatbread. Now that’s definitely out for me. Desperate times require desperate research. This led to Indori Masala Roti and Indori Palak Puri from the state of Madhya Pradesh. I chose Indori Masala Roti as I’ve never tried a paratha with so much mint in it, a recipe by the famous Chef Sanjeev Kapoor.
There was no looking back or searching for other rotis as I still had a lot of research to do for the other flatbreads. So its I for Indori Masala Roti.Enjoy it along with a curry or as breakfast with some pickle and yogurt. That’s what we did, had it for breakfast with some jackfruit pickle that my neighbor made and I tasted it for the first time and some yogurt.
INDORI MASALA ROTI
2 cups wheat flour
2 medium or 1 large onion, very finely chopped
1 cup finely chopped fresh mint
1 tbsp oil
1-2 green chilis finely sliced
¼ tsp asafetida (hing)
1 tsp dried anardana (roasted and crushed)
¾ – 1 tsp salt
1 tsp garam masala
little oil for shallow frying
- Mix flour , garam masala, crushed dried anardana and salt in a big bowl.
- Add oil and rub it into the flour.
- Add the chopped onion and mint and mix well.
- Cover the flour and let it rest for 10 to 15 minutes.
- Bring the flour together to form a stiff dough. If need be add little water.
- Shape the dough into a ball and rub it with oil.
- Divide the dough into 8 parts. Roll each part into a ball.
- Heat the tawa or frying pan over medium heat.
- Roll one dough ball into a circle of 7-8 inches in diameter.
- If the dough sticks to the rolling board dust it with some flour.
- Put the roti on the hot tawa.
- Let it cook for 1-2 minutes.
- Flip it over and let it cook for 1-2 minutes.
- Smear the top part with 1 tsp oil. Flip it over.
- Roast the roti till it becomes light golden in colour.
- Smear 1 tsp oil on the another side, roast till golden brown.
- Make the remaining rotis following steps 9 to 16.
- Serve hot rotis with your favorite curry, pickle and yogurt.
- When you add the onion and mint, the flour is allowed to rest as the salt will aid in releasing water from the onion and make the mint soft.
- Add green chilis according to your taste.
- If you don’t have dried anardana (pomegranate seeds) then add 1 tsp amchur powder (dried mango powder) or lemon juice.
A little request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email firstname.lastname@example.org
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962
You may want to check out what flatbreads I’ve made so far for this event:
A for Akki Roti
B for Bhakri
C for Chousela
D for Dalpuri
E for Ekadashi Thalipeeth
G for Gulachi Poli
H for Hyderabadi Halwe ki Puri
Check out what other Blogging Marathoners have made:
Sending this recipe to the following event: