Ingredients with Measurements:
- 2 cups of whole wheat flour
- 1 cup of grated carrots
- 1/2 cup of chopped coriander leaves
- 1 tsp of cumin seeds
- 1 tsp of salt
- 1/2 tsp of turmeric powder
- 1/2 tsp of red chili powder
- 1/4 cup of water
- 2 tbsp of oil
Special Equipment Needed:
- Rolling pin
- Griddle or non-stick pan
Step-by-Step Instructions:
1. In a mixing bowl, combine the whole wheat flour, grated carrots, chopped coriander leaves, cumin seeds, salt, turmeric powder, and red chili powder.
2. Mix well and add water gradually to form a soft dough.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Divide the dough into small balls and roll them out into thin circles using a rolling pin.
5. Heat a griddle or non-stick pan over medium heat and place the rolled-out roti on it.
6. Cook for 1-2 minutes on each side until it turns golden brown and puffs up.
7. Brush the roti with oil on both sides while cooking.
8. Repeat the process with the remaining dough balls.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
This recipe makes 8-10 roti konde.
Nutritional information:
Calories per serving: 120
Total fat: 4g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 300mg
Total carbohydrates: 18g
Dietary fiber: 3g
Sugar: 1g
Protein: 4g
Substitutions for ingredients:
- Instead of whole wheat flour, you can use all-purpose flour or a gluten-free flour blend.
- You can substitute grated beets or zucchini for the grated carrots.
- If you don't have coriander leaves, you can use parsley or basil instead.
Variations:
- You can add chopped onions or garlic to the dough for extra flavor.
- You can stuff the roti with mashed potatoes or paneer for a more filling meal.
- You can add spices like garam masala or coriander powder to the dough for a different flavor profile.
Tips and Tricks:
- Make sure to knead the dough well to get a smooth and elastic texture.
- Brushing the roti with oil while cooking helps to keep it soft and prevent it from drying out.
- You can keep the roti warm in a covered container or wrapped in foil until ready to serve.
Storage Instructions:
- You can store the leftover roti in an airtight container in the refrigerator for up to 3 days.
- To freeze, wrap the roti in plastic wrap or foil and store in a freezer-safe container for up to 1 month.
Reheating Instructions:
- To reheat, place the roti in a preheated oven at 350°F for 5-7 minutes or microwave for 30 seconds.
Presentation Ideas and Garnishes:
- Serve the roti konde on a platter with a side of raita or chutney.
- Garnish with chopped coriander leaves or grated carrots for a pop of color.
Pairings and Suggested Side Dishes:
- Serve with a side of dal or vegetable curry for a complete meal.
- You can also serve with a side of salad or roasted vegetables.
Troubleshooting Advice:
- If the dough is too dry, add a little more water.
- If the roti is not puffing up, try pressing it gently with a spatula while cooking.
Food Safety Advice:
- Make sure to wash your hands and all utensils before handling food.
- Store leftovers properly to prevent foodborne illness.
Food History and Flavor Profiles:
- Roti is a popular flatbread in Indian cuisine and is typically made with whole wheat flour.
- Carrots and coriander are commonly used in Indian cooking and add a sweet and earthy flavor to the roti.
Serving Suggestions:
- Serve the roti konde as a main dish for lunch or dinner.
- You can also serve as an appetizer or snack with a side of chutney or dip.
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Region: Indian