‘Roti’ne May 26, 2008Posted by live2cook in Breakfast, Flat and Fried Breads.
Tags: Stuffed Roti Biraiee breakfast meal chana dal wheat flo
Rice being the staple, most of the dishes prepared in my home town were based on rice and dhal. Idly, Dosa, Upma, Sevai were the regular breakfasts. Chapathi and Puri were occasionally made. So, for me and my sisters, roti was the most favorite dish. We longed that it was made daily and for every meal. Whenever my mom left home for a party or marriage and the kitchen is left to us, we sisters used to make chapathi for almost every meal.
What will happen when you give a toy store to a kid who was longing for one toy? That is how it was when I came across so many varieties of roti types through friends and recipe websites. It became a routine in our home to have at least two varieties of stuffed roti or paratha in a week. Biraiee roti is one such stuffed roti in my recipe collection. With simple and pantry staple ingredients, this recipe is a keeper.
For the Dough:
2 cups whole wheat flour (I suggest using 1 cup of All purpose flour and 1 Cup of whole wheat flour,as it gives more elasticity to the dough)
1 Cup Water
1/2 tsp salt
For the filling:
1. Mix the ingredients for dough and knead into a soft dough. Allow to rest for 1/2 hour.
2. Boil the chana dhal in 2 cups of water until soft but not mushy. (Microwaving the dhal and water for 12-15 minutes with couple of drops of oil gives perfectly cooked dhal. The addition of oil is to avoid boiling over of water and the mess in the microwave).
3. Drain the excess water from the dhal, if any. Allow to cool.
4. Grind the dhal coarsely along with other ingredients for filling and shape in to balls.
5. Take a lime sized ball of dough and roll it in to a 3 inch disc.
6. Place the filling and cover with the dough. Shape in to a ball.
7. Flat and roll again into 6 inch disc.
8. Cook in a hot griddle until done on both sides.
This is my submission for Roti Mela hosted by Srivalli.