Untitled Recipe
- 25m Prep Time
- 15m Cook Time
- 40m Ready In
Soft and puffy whole wheat rotis served with a simple Indian salad of onions, tomatoes, and coriander dressed with lemon and spices.
Ingredients
- that tend to make the salad grade. Onions, tomatoes, lemon or lime and coriander get you most of the way there. After that it is the dressing and the powdered spices that give salads their signature twist.
- Pickling vegetables in India is a pleasurable and important way of creating culinary adventure in the kitchen. Through the long, hot summers there are few fresh vegetables and so it is critical to preserve them while they are in abundance. We generally preserve them with oils and spices as India was never a place for the abundance of grapes and the vinegars made from them.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- that tend to make the salad grade. Onions, tomatoes, lemon or lime and coriander get you most of the way there. After that it is the dressing and the powdered spices that give salads their signature twist.
- Pickling vegetables in India is a pleasurable and important way of creating culinary adventure in the kitchen. Through the long, hot summers there are few fresh vegetables and so it is critical to preserve them while they are in abundance. We generally preserve them with oils and spices as India was never a place for the abundance of grapes and the vinegars made from them.
Let's Cook
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Step 1.
In a large bowl, combine flour and water to form a soft dough. Knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 15-20 minutes.
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Step 2.
Divide the dough into equal-sized balls. On a lightly floured surface, roll each ball into a thin circle, about 6-7 inches in diameter, using a rolling pin.
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Step 3.
Heat a flat iron pan or tawa over medium-high heat until hot. Place a rolled roti on the pan and cook for 30-45 seconds until bubbles appear on the surface. Flip and cook the other side for another 30 seconds, pressing gently with a spatula to encourage puffing.
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Step 4.
Remove the roti from the pan and hold it directly over a gas flame (or place on a wire rack over a burner) for a few seconds until it puffs up. Flip and repeat on the other side. Keep warm in a cloth-lined basket.
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Step 5.
Repeat with remaining dough balls, stacking cooked rotis and covering to keep soft.
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Step 6.
For the salad: thinly slice onions and tomatoes. Place in a bowl with chopped coriander. Squeeze fresh lemon or lime juice over, add salt and a pinch of spice (like chaat masala or cumin powder), and toss well. Serve immediately.