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.
For Day 22 its V. For that letter I had jotted down vegetable paratha. As I started preparing the parathas, the search on the internet intensified and I came across this very interesting roti —V for Vastad Roti. Its a Mangalorean- Konkani flatbread that is similar to Mangalore Buns. Reading Mangalore Buns was enough for me as that has been on my list to try for so long. If not a fried version than at least let me try the roasted version I thought.
Vastad Roti is slightly sweetish because of the ripe banana added to it and its super soft. Its a roti that is ideal to mop up curries. Its usually served with a spicy curry to balance the sweetness or with the simple dal preparation Dalithoi (dalithoy).
Would I make this roti again? yes, definitely because it was really delicious. I served it with dalithoy and hubby and I loved the combination. Next time will serve it a spicy curry. These rotis can be quite heavy so I made only 4. If you need to make more then double the recipe. You can use either plain or wheat flour or use a mixture.
1 cup wheat(atta) or plain flour
1 medium over ripe banana
1-2 tbsp thick yogurt
½ tsp soda bicarbonate (baking soda)
¼ tsp salt
1 tsp coarsely ground cumin seeds (jeera)
1 tsp coarsely ground black pepper
1-2 tbsp sugar
1 tbsp oil
extra flour for dusting
ghee for smearing
- Mix flour with salt, sugar, coarsely growing pepper, jeera and baking soda.
- Add oil and rub into the flour.
- Add mashed banana and mix.
- Add yogurt a tbsp at a time to make soft dough. it should not be sticky.
- Knead it till its smooth. Shape into a ball.
- Rub ghee or oil over the dough. Cover and let it ferment for 5-6 hours.
- Heat a tawa or frying pan over medium heat.
- Divide the dough into 4 equal parts.
- Roll each into a ball and roll it in the flour.
- Take one part and roll it out into a circle of 5-6 inches in diameter. Use flour whenever necessary.
- Put the rolled roti on the hot tawa. Let it roast for 2-3 minutes.
- Flip it over and roast for 2-3 minutes.
- Using a spatula, gently press it down at the edges till brown specks appear and the under side is cooked.
- Flip the roti and press down gently with a spatula till its cooked.
- Transfer to a serving plate.
- Smear ghee over it.
- Repeat steps 9 to 16 with the remaining dough.
- Serve vastad roti with your favorite curry or dalithoy.
- Instead of roasting the roti without ghee or oil you can smear ghee or oil on both sides and roast it.
- When you add mashed banana, the dough will bind together so be careful how much yogurt you use.
A little request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email email@example.com
- 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
I for Indori Masala Roti
J for Juar Jo Dhodho
K for Kulcha
L for Luchi
M for Makki Roti
N for Nagori Puri
P for Padvari Rotli
Q for Qubani Naan
R for Rotlo
S for Surati Paratha
T for Tikkar
U for Ubbu Roti
Check out what other Blogging Marathoners have made:
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