Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup warm water
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1/2 cup coconut milk
- 1/4 cup chopped onion
- 1/4 cup chopped bell pepper
- 1/4 cup chopped tomato
- 2 tablespoons chopped cilantro
- 1 tablespoon lemon juice
Special Equipment Needed:
- Large bowl
- Rolling pin
- Tawa or griddle
- Spatula
- Saucepan
Step-by-Step Instructions:
1. In a large bowl, combine the flour, baking powder, and salt.
2. Add the vegetable oil and mix until the mixture resembles coarse crumbs.
3. Gradually add the warm water and mix until the dough comes together.
4. Knead the dough for 5 minutes until it is smooth and elastic.
5. Cover the dough and let it rest for 30 minutes.
6. Divide the dough into 8 equal portions and roll each portion into a thin circle.
7. Heat a tawa or griddle over medium heat.
8. Place the roti on the tawa and cook for 1-2 minutes until lightly browned.
9. Flip the roti and cook for an additional 1-2 minutes.
10. Remove the roti from the tawa and keep warm.
11. Heat the coconut oil in a saucepan over medium heat.
12. Add the cumin seeds and cook until they are fragrant, about 1 minute.
13. Add the coriander powder, garam masala, turmeric powder, and chili powder.
14. Cook for 1 minute, stirring constantly.
15. Add the coconut milk, onion, bell pepper, tomato, and cilantro.
16. Simmer for 5 minutes, stirring occasionally.
17. Add the lemon juice and season with salt to taste.
18. Serve the coconut curry with the warm tandoori roti.
Time:
Preparation Time: 45 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 8 rotis
Nutritional Information:
Calories: 210
Fat: 8g
Carbohydrates: 28g
Protein: 4g
Substitutions for Ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Vegetable oil can be substituted with olive oil or coconut oil.
- Coconut milk can be substituted with almond milk or soy milk.
- Cilantro can be substituted with parsley.
Variations:
- The roti can be cooked in a tandoor oven for a more authentic flavor.
- The curry can be made with other vegetables such as potatoes, carrots, or peas.
- The curry can be made with different proteins such as chicken, beef, or tofu.
Tips and Tricks:
- The dough should be kneaded until it is smooth and elastic.
- The roti should be cooked over medium heat to ensure that it is cooked through.
- The curry should be simmered until the vegetables are tender.
Storage Instructions:
The roti can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The roti can be reheated in a tawa or griddle over medium heat for 1-2 minutes.
Presentation Ideas:
The roti and curry can be served on a platter with a side of yogurt and pickles.
Garnishes:
The roti and curry can be garnished with chopped cilantro, chopped onion, and lemon wedges.
Pairings:
The roti and curry can be served with a side of basmati rice or naan.
Suggested Side Dishes:
The roti and curry can be served with a side of raita or chutney.
Troubleshooting Advice:
- If the dough is too dry, add a few tablespoons of warm water.
- If the roti is not cooked through, cook it for a few minutes longer.
- If the curry is too thick, add a few tablespoons of water.
Food Safety Advice:
- The roti should be cooked thoroughly to ensure that it is safe to eat.
- The curry should be cooked until the vegetables are tender.
Food History:
Tandoori roti is a traditional Indian flatbread that is cooked in a tandoor oven. It is usually served with a variety of curries and other dishes.
Flavor Profiles:
The roti has a light and fluffy texture with a slight smokiness from the tandoor oven. The curry is creamy and flavorful with a hint of spice.
Serving Suggestions:
The roti and curry can be served as a main course or as a side dish.
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Region: Indian