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Nupur Agarwal

Besani Roti

Today we had a combination of Dum aloo, Besani Roti, Fried Gobhi, Onion Chutney in dinner and it was such masaledaar...mazedaar dinner. Here I am giving the recipe of Besani Roti which I learnt from my mom in morning and just gave it a try for dinner and my husband really liked it.


Ingredients: (For 6 Rotis)
250 g Besan ( Gram Flour ),
250 g Atta ( Wheat Flour ),
2 tbspn yoghurt,
1/2 tspn Baking Powder,
1 tbspn ghee, (Oil will also do)
Kasoori Methi (If you dont have this, result will still be good)
Salt to taste,
1/2 cup of water.


Process:
1. Mix all the ingredients and knead a soft dough.
2. Keep the dough covered for 2 hours.
3. Make small balls from the dough.
4. Roll them flat into thick rotis.
5. On medium heat in a pan, place the roti.
6. Once you see roti slightly puffing up, turn it to the other side.
7. Using a spatula slightly press the roti from area where its puffing up.
8. Now using a knife make slight cuts on the roti. Do not allow the roti to puff up completely like a normal roti.
8. Make it crispy from both sides.
9. Take it off from heat, apply little pure ghee or butter on both sides and serve hot.

Note: Do not keep heat too high, roti will be cooked on outer layers but will remain uncooked in the inner layers as this a thicker roti .
Also thickness should be medium as too thin will make it harder and too thick will keep inner layers uncooked.

Hope you enjoy making and eating this.


1:23 PM | | 0 Comments  

Onion Chutney

Here goes first recipe of Wats Cooking Up...

I really could imagine the taste of this chutney on my tongue when I first read its recipe. And it really came out good.

Ingredients:
3 medium onions,
1 tbspn tamarind paste
Salt to taste
Black Salt
1 Red Chilli dried (2 if you like it being real spicy)
Mustard Seeds
Turmeric(Optional)
Oil

Process:
1. Cut the onion into small cubes.
2. Grind the onions, tamarind paste, salt, red chillies and a pinch of black salt in a grinder.
3. Heat up little oil in a pan.
4. Splutter the mustard seeds.
5. Add the onion-tamarind paste .
6. Add a pinch of turmeric.
7. Fry till water goes off.

And ready to serve 'teekhi - khatti' Onion Chutney.




11:17 AM | Labels: , , | 0 Comments  

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