Padvari Rotli/Padvali Rotli

mayurisjikoni

7 years ago

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.

Initially for P, I could only think of puri but that’s so similar to luchi except that for puri we use wheat flour. I’ve already have puran poli on the blog so what next? Nothing was coming to mind except pitha. A visit to the market and I saw our famous apple mangoes coming back into season. Bought those and was planning to make puri when suddenly I remembered that my mum would always make padvari rotli with aamras. With a family of nearly 15, padvari rotlis were perhaps easier for her to roll out. Therefore, P is for padvari rotli on Day 16, a type of rotli quite famous in Gujarat especially during the aam(mango) season.Take a bit of time to check out my masala puri.

What is padvari rotli? Not too difficult to make, the dough is just like normal roti but 2 rotis are rolled together, roasted and then separated. Pad means layer in Gujarati. The rotlis turn out soft and with a generous smearing of ghee, dunk it into the aamras and enjoy. Its better than having puris with it. A full meal would be aamras, padvari rotli, one green shaak (sabji), one potato one, dry moong, moong dal, etc, kadhi, rice, pickles, one two farsans, papad and salad.

So next time you make aamras, try this padvari rotli. I’m sure you’ll enjoy it.

PADVARI ROTLI/PADVALI ROTLI

Makes 10 rotlis

1½ cups wheat flour (atta)

1 tbsp oil

¼ tsp salt

1 cup water

extra oil for smearing

extra flour for dusting

3-4 tbsp ghee

Mix flour and salt in a bowl.
Add the measured oil and rub it into the flour.
Add water and make a soft dough.
Knead the dough till its smooth. Shape it into a ball, rub little oil and let it rest for at least 30 minutes.
Heat a tawa or frying pan over medium heat.
Divide the dough into 10 equal parts.
Roll each part into a ball.
Take one ball and roll it into a circle of about 2 inches in diameter using flour.
Take another ball and roll that too into a circle of about 2 inches in diameter.
Smear both with a little oil right up to the edges.
Sprinkle little flour over both.
Sandwich the two. Dust it with flour and roll gently into a 4-5 inch diameter circle.
Put the rolled rotli on the hot tawa. Let it roast for 1-2 minutes.
Flip it over and roast for 1-2 minutes.
Brown spots should appear on both sides.
Gently press down 2-3 times on both sides with a clean kitchen towel. It shouldn’t become crispy, it should remain soft.
Remove from the tawa and place the rotli on a plate.
Slowly peel it apart, be careful hot steam will be realized.
With the inner part facing up, smear it with ghee and serve.
Repeat steps 8-19 with the remaining dough.

Tips:

Make sure the dough is soft like that of roti or chapati and not hard.
Smear the small circles with oil properly otherwise they will not peel apart after roasting.
To make normal rotlis, use the same dough recipe. Roll each out and roast them individually on the tawa both sides and then if possible let it puff up over open flame.

A little request:

If you do try this recipe then please either