Healthy Spicy Roti Recipes

HEALTHY SPICY ROTI,

Steps:

• 1. In a Bowl, Mix all ingredients; use Luke warm water to knead the dough.
• 2. Cover the dough with wet cloth and let it rest in warm place for 20 minutes.
• 3. Take a small portion of dough and make it same size as golf ball.
• 4. Take a rolling pin and roll the dough. Dough size should be same as regular chapatti size.
• 5. Heat a griddle pan (Chapati Tawa) and cook the dough on each side for 2 minutes.
• 6. You may use cloth to press the dough to help it cook evenly.
• 7. With help of Tongs place the roti on open flame. Cook about 15 seconds on each side.
• 8. Your Spicy Roti is ready, you may apply little olive oil or ghee on your roti.
• Serve hot with Mango Pickle, Chutney and Yogurt.

SPICY GARLIC GINGER ROTI

Steps:

• Mix wheat, plain flour and salt.
• Rub in the 2 tbsp.
• ghee.
• Add warm water to form soft pliable dough.
• Cover with moist cloth and keep aside for 30 minutes.
• The spicy mixture should be dry.
• Divide dough into 9 portions.
• Make ball and roll into a chappati of 7" diameter.
• Use dry flour for dusting while rolling.
• Brush chappati with ghee.
• Sprinkle some of the mixture over it.
• Roll one more and place over the first.
• Apply ghee and sprinkle mixture.
• Follow with one more roti ending with spicy mixture.
• Gently press down and roll into a tight Swiss roll.
• Cut the roll into 3 parts.
• Dust with dry flour.
• Keep aside.
• Repeat for other six rotis, making 2 more rolls.
• Take one piece, twist and flatten gently.
• Dust with flour and roll to a thick chappati.
• Shallow fry on hot griddle drizzling ghee on both sides.
• Press lightly and fry to a golden brown.
• Repeat with other pieces.
• Serve hot with fresh curds, sauce, jam or chutney.
• Note: Leftover cold roti makes an excellent snack with your afternoon tea or coffee.
• Variations: Make a sweet filling of dry flours, flaked desiccated coconut and powdered sugar, if desired.

CHICKEN ROTI

Steps:

• In a large skillet saute garlic, onion 1-2 minutes.
• Add chicken and saute until cooked and tender.
• Add green pepper and carrots. Saute 1-2 minutes.
• Add chicken broth, potatoes and as much water as needed to cover everything.
• Simmer until the potatoes are very tender and broth begins to reduce.
• Add all spices and flavorings to personal taste.
• Cover and turn off.
• This can now stand until just before serving time.
• It will thicken a little as it cools.
• At serving time heat the roti mixture to a boil stirring with a wooden spoon. You want a nice thick curry stew.
• Cook to reduce more if too runny.
• Warm tortillas, place on plate.
• Put generous portion of roti mixture in center of tortilla.
• Roll up with ends folded under. Serve with chutney on top.