The Indian Vegan Kitchen (33 page)

1. In a mixing bowl or food processor, combine flour and salt. Mix in the oil. Make a well in the center of the flour. Add water gradually as you mix dough. (Depending on the type of flour, the amount of water needed may vary slightly.) The dough should be soft and easy to roll into a ball. Knead the dough for 1 to 2 minutes until smooth and elastic. Cover and let stand for 10 minutes or longer.

2.
While dough rests, prepare filling:
Heat oil in a nonstick skillet over medium-high heat. Add cumin seeds and fry for a few seconds until seeds are golden brown. Add cauliflower, potatoes, and ginger, and stir. Add turmeric, salt, cayenne pepper, coriander, and water, and stir thoroughly to coat vegetables. Bring to a boil, cover with lid, and reduce heat. Simmer for 8 to 10 minutes, until potatoes are tender. If there is any liquid accumulated in the bottom of the vegetables, open the lid and simmer until liquid evaporates. Sprinkle with amchur and garam masala. Stir in cilantro. Set aside.

3. Heat
tava
/iron griddle or a heavy fry pan on medium heat. Adjust heat as needed. If
tava
is too hot, the roti will burn and stick to the
tava
, and if it’s not hot enough, it will a take a long time to cook and become dry.

4. Place about
½
cup flour for rolling in a shallow container and set aside.

5. Divide dough into 8 balls. Roll each ball between palms of your hands in a circular motion until the dough is smooth. Press to flatten. Roll each flat ball in the flour, then roll into approximately an 8- to 9-inch circle.

6. Place the roti on the heated
tava
. Cook roti for a few seconds until it colors and becomes firm and easy to pick up. Turn over and cook for a few seconds, until light brown spots appear on the underside. Place about
½
cup filling in the center of the circle in a log shape, leaving at least 1 inch on sides of filling. Roll small side over the filling, and then fold both long sides over each other. Fold like a wrap.

7. Serve immediately, with chutney of choice.

NOTE:
The stuffed roti rolls will become soft. Prepare only what you need and refrigerate the dough and filling separately until ready to use.

LF

Flaxseed Roti

PREP:
10 minutes
COOK:
15 minutes
MAKES:
8 servings
SERVING SIZE:
1 roti

1. In a mixing bowl or food processor, combine flour, besan, flaxseeds, and salt. Make a well in the center of the flour. Add water gradually as you mix dough. (Depending on the type of flour, the amount of water needed may vary slightly.) The dough should be soft and easy to roll into a ball. Knead the dough for 1 to 2 minutes until smooth and elastic. Cover and let stand for 10 minutes or longer.

2. Place
¼
cup flour for rolling in a shallow container.

3. Divide dough into 8 balls. Roll each ball between the palms of your hands in a circular motion until the dough is smooth. Press to flatten.

4. Heat
tava
/iron griddle or a heavy fry pan on medium to medium-high heat. (Adjust heat as needed. If
tava
is too hot, the roti will burn and stick to the
tava
, and if not hot enough, it will take a long time to cook and become dry.)

5. Roll each flat ball in the flour. Using flour as needed, roll into approximately 6-inch-round flatbreads.

6. Place roti on the heated
tava
. Cook for a few seconds until it colors and becomes firm and easy to pick up. Turn over and cook for a few seconds, until light brown spots appear on the underside. Turn roti back over and press down gently but firmly with a folded kitchen towel. The roti will puff as you press it.

7. If desired, lightly brush top of roti with oil. Oiling keeps the roti softer and moist. Serve immediately or place in an airtight container to serve later.

1. In a mixing bowl or food processor, place flour. Make a well in the center of the flour. Add water gradually as you mix dough. (Depending on the type of flour, the amount of water needed may vary slightly.) The dough should be soft and easy to roll into a ball. Knead the dough for 1 to 2 minutes until smooth and elastic. Cover and let sit for 10 minutes or longer.

2. Place about
½
cup flour for rolling in a round shallow container.

3. Divide dough into 8 balls. Roll each ball between the palms of your hands in a circular motion until the dough is smooth. Press to flatten. Roll each ball in the dry flour.

4. Heat
tava
/iron griddle or a heavy fry pan on medium to medium-high heat. (Adjust heat as needed. If
tava
is too hot, the
paratha
will burn and stick to the
tava
, and if not hot enough, it will take a long time to cook and become dry.)

5. Roll out each ball to about a 3-inch circle. Brush the circle on the top with oil. Fold the circle in half and press lightly. Brush the top of the half circle with oil again and fold in half, making a triangle. Pick up the triangle and roll in flour. Roll the triangle into an approximately 6-inch triangle, dusting with flour as needed. (Use only the amount of flour you need to easily roll the bread. Excess flour will burn on the griddle, and creates smoke.)

6. Pick up the triangle, dust off extra flour, and place it carefully on the heated
tava
. Cook for a few seconds until underside colors and
paratha
becomes firm and easy to pick up. Turn
paratha
over and cook for a few seconds, until light brown spots appear on the underside.

7. Using a large spoon, oil top of the bread with
½
teaspoon oil. Turn over and oil bottom. Using the spoon, press the
paratha
in a circular motion. The
paratha
will puff. Cook until light brown on both sides. Serve immediately or place in an airtight container to serve later.

 

1. In a mixing bowl or food processor, combine flour and salt. Make a well in the center of the flour. Gradually add water. (Depending on the type of flour, the amount of water needed may vary slightly.) The dough should be soft and easy to roll into a ball. Knead the dough for 1 to 2 minutes until smooth and elastic. Cover and let stand until ready to use.

2. Peel the boiled potatoes. On a plate, mash the potatoes with your hands. The potatoes should be lumpy with some
¼
-inch pieces. Add salt, cayenne pepper, green chiles, coriander, and amchur. Mix well and set aside.

3. Place
½
cup flour for rolling in a shallow container.

4. Divide dough into 8 balls. Roll each ball with the palms of your hands in a circular motion until the dough is smooth. Press to flatten. Roll each flat ball in the flour. Roll out each ball into an approximately 3-inch circle. Place about
¼
cup of the filling in the center and gather the edges of the circle and join together. Seal the edges tightly and flatten with the palm of your hand. Pick up the filled ball and roll in the flour again. Place the filled side down and roll out to a 6-inch circle. (Use only the amount of flour you need to easily roll the dough. Excess flour on the griddle burns and creates smoke.)

5. Heat
tava
/iron griddle or a heavy fry pan on medium heat. Adjust heat as needed. If
tava
is too hot, the
paratha
will burn and stick to the
tava
, and if not hot enough, it will take a long time to cook and become dry.

6. Lightly oil the preheated griddle and wipe off excess. Place one filled
paratha
on the griddle. Cook for 1 to 2 minutes, until bottom colors and the
paratha
becomes firm and easy to pick up. Turn over with a flat spatula and cook until light brown spots appear on the underside. (While one is cooking, fill and roll the next one.)

7. Using a large soup or serving spoon, lightly oil the top of the
paratha
with
½
teaspoon oil, turn over, and oil the second side. Using the spoon or the spatula, press the
paratha
several times. This helps the
paratha
brown evenly. Cook until golden brown on both sides.

8. Serve immediately or place in an airtight container to serve later.

NOTE:
Cooked
parathas
can be kept at room temperature for up to 8 hours. If planning to serve later, refrigerate cooked
parathas
and enjoy cold or reheat on the griddle.
Parathas
can also be frozen; thaw in refrigerator and reheat before serving.