Saritha Sreedharan @wiseveganlife
This Maharashtrian lunch recipe will leave you feeling satiated and how! Also great to dish out when having friends over to flaunt your skills.
For roti:
Ingredients:
1 cup jowar flour
1 cup water
Salt
For Pitla:
1 cup chickpea flour
5 garlic cloves
3 green chilies, crushed into a paste
Salt to taste
5 curry leaves
½ cup onions, finely chopped
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp turmeric powder
For Amaranth greens and sprouts:
3 cups amaranth greens, finely chopped
1 onions, finely chopped
1 cup mixed sprouts
2 amla (Indian gooseberries)
Fresh grated coconut (optional)
½ tsp cumin
½ tsp mustard seeds
2 dry red chilies
3 garlic cloves
1 tsp garlic ginger powder
Salt to taste
1 tbsp fresh grated coconut (optional)
This Maharashtrian lunch recipe will leave you feeling satiated and how! Also great to dish out when having friends over to flaunt your skills.
Jawar Roti:
1. Heat the water in a deep pan.
2. When it gets to boiling temperature, add the flour and salt to the water and mix well. Let it cook for three minutes.
3. Remove from the heat and allow it to cool for a few minutes until you can knead the dough.
4. Empty the dough onto a plate and knead it to a soft consistency. Leave it to rest for 30 minutes. This process helps jowar roti from breaking while rolling and rotis turn out very soft.
5. Make small balls from the dough. Roll them gently (sprinkle a little dry flour if sticking to the rolling pin) and make small size rotis.
6. On a hot iron pan place the rolled roti and cook on both sides. These rotis don’t require the application of oil. They puff up well and remain soft for a long time.
Pitla:
1. Heat the water in a deep pan.
2. When it gets to boiling temperature, add the flour and salt to the water and mix well. Let it cook for three minutes.
3. Remove from the heat and allow it to cool for a few minutes until you can knead the dough.
4. Empty the dough onto a plate and knead it to a soft consistency. Leave it to rest for 30 minutes. This process helps jowar roti from breaking while rolling and rotis turn out very soft.
5. Make small balls from the dough. Roll them gently (sprinkle a little dry flour if sticking to the rolling pin) and make small size rotis.
6. On a hot iron pan place the rolled roti and cook on both sides. These rotis don’t require the application of oil. They puff up well and remain soft for a long time.
Amaranth greens and sprouts:
1. Heat a pan, and season with cumin, mustard, red chilies, garlic, ginger, amla and onions.
2. Once roasted, add cut amaranth and sprouts to the pan. Sprinkle salt and mix well.
3. Cook for a few minutes and stir well.
4. Lastly add fresh coconut (optional) and serve.
