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Authentic style of making Pearl Millet Flour Rotis – Gluten free and enjoy the beautiful folk music.
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We have all been thru situations where we have either ended up with wilted lettuce or cilantro and really want to and it seems criminal to trash and waste OR let the cilantro out on the counter too long and it just looks dead…in either situation, this tip is really handy and simple.
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There are times we are just not in a mood for elaborate cooking and want something quick, easy and finger-licking good. Here is an Chaat of sorts that I had a small almost-dhaba, I am not a fan of packaged noodles but 1st the name had me curious and then it was the ingenious way he fused the dish, that had me hooked!
Prep Time: 5 minutes
Cook Time: 5 minutes
Serves: 2
Ingredients:
Packaged Noodles (Ramen of any variety) – 2
Water – 1.5 cups (or 1/2 the amount suggested on the package)
Tomato – 1, chopped
Onion – 1/2 medium, chopped
Green Chillies – to taste, chopped
Bell Pepper – to taste, chopped & optional
Sev – to taste
Cilantro – to taste, chopped
Lime or Lemon Juice – to taste
Method:
1. Boil half the amount of Water suggested on the package.
2. Crush the Noodles in the package.
3. Open and remove the packaged spices etc.
4. Toss the Noodles into the Water.
5. Add in the packaged Spices or use your own.
6. Mix and cook till the Water is absorbed by the Noodles.
7. Turn off the flame and add in the Onions, Tomatoes, Bell Pepper and Green Chillies.
8. Mix and allow the Onions to warm up with the heat of the Noodles.
9. Transfer to a serving dish.
10. Just before serving, top with some Sev, Cilantro and with a dash of Lime or Lemon Juice.
11. Serve hot.
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These soft-melt-in-your-mouth Chawal Chapatis are a treat for you eyes too, not just visually. They pair beautifully with a simple Daal and Subzi or an exotic, spicy Mutton Curry or Keema. Prepare to be amazed!
With Gluten allergies and Gluten awareness on the rise, this is a great alternative. These are soft and do need a bit of practice but don’t let that stop you from trying – they are definitely worth the effort.
Prep Time: 15 minutes
Cook Time: 20 minutes
Makes – 10-12 chapatis
Ingredients:
Rice Flour – 2 cups
Boiling Water – 1.5 cups
Salt – 1/2 tsp, optional
Additional Rice Flour – for dusting
Method:
1. In a sauce pan, heat 1.5 cups of water and allow it to come to a rolling boil.
2. Reduce the flame a little and pour in the Rice Flour and mix well till all the water is incorporated.
3. Transfer into a mixing bowl.
4. Set aside for 3-5 minutes till it cools down just enough to handle – careful not to burn your hands.
5. Keep a bowl of room-temperature water handy.
6. Dip you hand into the bowl of Water and knead the Rice flour and combine till it all comes combines and forms a dough.
7. Knead for another 5-6 minutes.
8. While still warm, start making the rotis.
9. Get a tawa on the fire on low heat and allow it to heat up.
10. Take a pinch of dough, about the size of a golf-ball.
11. Roll each ball in your palms and press into a flat circle.
12. Put ½ cup of Rice Flour in a flat bowl or dish for dusting.
13. Dip a flattened ball into the dry flour and coat it on all sides.
14. Using a rolling pin, roll out each ball into a flat disc – similar to a tortilla.
15. Dip the dough into the dry flour, as needed, while rolling so it doesn’t stick.
16. Place the rolled chapatti on the hot skillet.
17. When bubbles start to form, flip the chapatti over.
18. Allow the Roti to cook on the other side. It will start to puff up.
19. Use a clean dry cloth and lightly press on the puffed parts so the air moves to the rest of the rotis and fully puffs up.
20. Once done, remove from the tawa and transfer to a insulated container to store for later or serve right away.
Tips:
1. If the Rice Flour is old, you may need additional water.
2. This roti does not have any brown spots, so keep that in mind and not over-cook them.
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