Roti Recipe Live Cooking Malee de Silva
Recipes in this Video
Roti is a beloved flatbread in Mauritius, influenced by Indian and Creole cuisines. Traditionally enjoyed with curries or as a snack, it symbolizes the island's multicultural heritage. Today, variations like Roti Canai are popular in Southeast Asia, showcasing its global appeal and adaptability.
Ingredients
- ●flour
- ●water
- ●salt
- ●ghee
- ●sugar
- ●yeast
- ●milk
- ●baking powder
Instructions
- 1Mix flour, salt, and sugar in a bowl.
- 2Dissolve yeast in warm water and add to the flour mixture.
- 3Knead the dough until smooth and elastic, about 10 minutes.
- 4Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.
- 5Divide the dough into small balls and flatten each ball.
- 6Spread ghee on each flattened dough and fold it into a square.
- 7Heat a skillet over medium heat and place the folded dough in the skillet.
- 8Cook until golden brown on both sides, about 3-4 minutes per side.
- 9Serve warm with curry or as a side.
Ingredient Alternatives
ghee
Healthier: olive oil
Cheaper: butter
Olive oil provides a healthier fat option.
milk
Healthier: almond milk
Cheaper: water
Almond milk reduces calories and is dairy-free.
Techniques
Equipment
Also Known As
Chapati, a staple of Indian cuisine, has its roots in the Indian subcontinent and is traditionally made from whole wheat flour. It is often served with various curries and vegetables, symbolizing hospitality and nourishment. In modern times, chapati is enjoyed globally, with variations in preparation and ingredients reflecting local tastes and dietary preferences.
Ingredients
- ●whole wheat flour
- ●water
- ●salt
- ●oil
- ●ghee
Instructions
- 1Mix whole wheat flour and salt in a bowl.
- 2Add water gradually and knead into a soft dough.
- 3Cover the dough with a damp cloth and let it rest for 15-30 minutes.
- 4Divide the dough into equal-sized balls.
- 5Flatten each ball slightly and dust with flour.
- 6Roll out each ball into a thin circle on a floured surface.
- 7Heat a skillet over medium-high heat until hot.
- 8Place the rolled chapati on the skillet and cook until bubbles form, about 30 seconds.
- 9Flip the chapati and cook for another 30 seconds until brown spots appear.
- 10Press gently with a spatula to puff up the chapati.
- 11Remove from skillet and brush with ghee or oil if desired.
- 12Repeat with remaining dough balls.
Ingredient Alternatives
whole wheat flour
Healthier: millet flour
Cheaper: all-purpose flour
Millet flour adds nutrition, while all-purpose flour is more accessible.
ghee
Healthier: olive oil
Cheaper: butter
Olive oil is healthier, while butter is often less expensive.
Techniques
Equipment
Also Known As
Originating in the Indian subcontinent, samosas are a popular snack enjoyed across South Asia and beyond. Traditionally filled with spiced potatoes and peas, they symbolize hospitality and are often served at celebrations and gatherings. Today, variations abound worldwide, with fillings ranging from meat to cheese, showcasing the dish's adaptability and global appeal.
Ingredients
- ●all-purpose flour
- ●potatoes
- ●peas
- ●onions
- ●cumin seeds
- ●coriander powder
- ●garam masala
- ●green chilies
- ●ginger
- ●salt
- ●oil
- ●lemon juice
- ●fresh cilantro
- ●water
- ●food coloring
- ●black mustard seeds
Instructions
- 1Mix all-purpose flour and salt in a bowl.
- 2Add oil and rub until the mixture resembles breadcrumbs.
- 3Gradually add water to form a smooth dough; cover and let rest for 30 minutes.
- 4Boil potatoes until tender, then peel and mash.
- 5Heat oil in a pan; add cumin seeds and mustard seeds until they splutter.
- 6Add chopped onions and sauté until golden.
- 7Stir in green chilies, ginger, and peas; cook for 2-3 minutes.
- 8Mix in mashed potatoes, coriander powder, garam masala, lemon juice, and cilantro; season with salt.
- 9Roll out dough into small circles; cut in half to form cones.
- 10Stuff each cone with the potato filling and seal the edges with water.
- 11Heat oil in a deep pan until hot; fry samosas until golden brown, about 5-7 minutes.
- 12Drain on paper towels and serve hot with chutney.
Ingredient Alternatives
all-purpose flour
Healthier: whole wheat flour
Cheaper: maida
Whole wheat flour adds fiber and nutrients.
potatoes
Healthier: sweet potatoes
Cheaper: yams
Sweet potatoes offer a healthier alternative with more vitamins.
green chilies
Healthier: bell peppers
Cheaper: jalapeños
Bell peppers provide flavor with less heat.
garam masala
Healthier: curry powder
Cheaper: mixed spices
Curry powder can mimic garam masala in flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●500g chicken, cut into pieces
- ●2 cups all-purpose flour
- ●1 tsp salt
- ●1/2 cup water (for chapati dough)
- ●2 tbsp vegetable oil (for chapati)
- ●1 onion, finely chopped
- ●2 tomatoes, chopped
- ●2 green chilies, slit
- ●1 tsp ginger-garlic paste
- ●1 tsp cumin seeds
- ●1 tsp coriander powder
- ●1/2 tsp turmeric powder
- ●1 tsp garam masala
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1In a bowl, mix the all-purpose flour and salt. Gradually add water and knead to form a soft dough. Cover and let it rest for 30 minutes.
- 2In a large pan, heat 2 tbsp of oil over medium heat. Add cumin seeds and let them splutter.
- 3Add chopped onions and sauté until golden brown.
- 4Stir in ginger-garlic paste and green chilies, cooking for another minute.
- 5Add chopped tomatoes, turmeric powder, coriander powder, and salt. Cook until tomatoes are soft.
- 6Add chicken pieces to the pan, stirring well to coat with the spices. Cook for about 10 minutes until the chicken is browned.
- 7Add 1 cup of water, cover the pan, and let it simmer for 20-25 minutes until the chicken is cooked through.
- 8Stir in garam masala and cook for an additional 5 minutes. Adjust seasoning if necessary.
- 9While the chicken is cooking, divide the rested dough into small balls. Roll each ball into a flat circle (chapati).
- 10Heat a skillet over medium heat and cook each chapati for about 1-2 minutes on each side until golden brown and puffed up.
- 11Serve the chicken hot, garnished with fresh coriander leaves, alongside the chapati.
Equipment
Ingredients
- ●1 cup chickpea flour (besan)
- ●1/2 cup water
- ●1 medium onion, thinly sliced
- ●1 medium potato, thinly sliced
- ●1-2 green chilies, finely chopped
- ●1/2 tsp cumin seeds
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●1/2 tsp salt
- ●Oil for deep frying
Instructions
- 1In a mixing bowl, combine chickpea flour, cumin seeds, turmeric powder, red chili powder, and salt.
- 2Gradually add water to the dry ingredients, mixing until you achieve a smooth batter.
- 3Add the sliced onions, potatoes, and green chilies to the batter, ensuring they are well coated.
- 4Heat oil in a deep frying pan over medium heat.
- 5Once the oil is hot, carefully drop spoonfuls of the batter-coated vegetables into the oil.
- 6Fry the pakodas in batches, making sure not to overcrowd the pan.
- 7Fry until they are golden brown and crispy, about 4-5 minutes per batch.
- 8Remove the pakodas with a slotted spoon and drain on paper towels.
- 9Serve hot with chutney or sauce of your choice.
Equipment
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