The Indian Vegan Kitchen_ More Than 150 Quick and Healthy Homestyle Recipes - Madhu Gadia [90]
3. Lightly oil top of the dough to prevent drying. Cover dough with a towel, place in a warm place, and let rise for 3 to 4 hours, until doubled in volume.
4. Oil hands and divide dough into 18 equal portions. Roll between the palms of your hands to make smooth balls. Cover with dry towel and let rise for about 20 minutes.
5. Heat 3 inches oil in a karahi/wok or skillet on high heat. Oil is ready when a little bit of batter dropped in the oil immediately rises to the top (about 400ºF).
6. On a lightly oiled surface, roll out each ball to a 5-inch circle. (The dough might want to stretch back; do the best you can.) Carefully drop the bhatura into the hot oil. Using a large flat frying spatula, turn the bhatura as it puffs. Slightly brown both sides.
7. Drain the bhatura on several layers of paper towels. Continue frying 1 at a time. Serve immediately or store in an airtight container.
NUTRITION INFORMATION PER SERVING:
Calories: 132; Total Fat: 6 g (Saturated Fat: 0.5 g); Carbohydrate: 16 g; Protein: 2 g; Fiber: 1 g; Sodium: 0 mg
GF, LF
Sorghum Flatbread
Jawar Roti
PREP: 15 minutes
COOK: 20 minutes
MAKES: 4-6 servings
SERVING SIZE: 1 roti
These rotis are wonderfully hearty and satisfying. Serve them with any curry dish; I like them best with a soupy dal. They tend to be a little dry, thus hot curry sauce for dipping is perfect. If you’re on a gluten-free diet, this recipe is great and can be made quickly.
1½ cups sorghum flour (jawar atta), plus
additional for rolling
½ cup boiled potatoes, mashed
½ cup spring onions with greens, finely
chopped
½ teaspoon salt
¼ teaspoon cayenne pepper, or to taste
1 teaspoon cornstarch
½ teaspoon baking powder
7-8 tablespoons hot water6
1 tablespoon olive oil or ghee, optional
1. In a mixing bowl, combine flour, mashed boiled potatoes, spring onions, salt, cayenne pepper, cornstarch, and baking powder. Gradually add the water. (The amount of water needed may vary slightly based on the type of flour used.) Mix the dough well with your hands; it should be soft and easy to roll into a ball. (The sorghum flour is not easy to knead, since it does not have any gluten.) Cover with a towel and let sit for 10 minutes or longer.
2. Place about ¼ cup flour for rolling in a shallow container.
3. Heat tava/iron griddle or a heavy fry pan on medium heat. Lightly oil the surface and wipe off excess. Adjust heat as needed. If tava is too hot, the roti will burn and stick to the tava, and if not hot enough, it will a take a long time to cook and become dry.
4. Divide dough into 4 to 6 balls. Roll each ball between the palms of your hands in a circular motion until the dough is smooth. Lightly oil hands, if needed, to prevent sticking.
5. Roll out the roti between two sheets of wax paper. Line the counter with a 6-inch-square piece of wax paper and sprinkle with flour. Place the dough ball in the center. Place another 6-inch square of wax paper on top of dough. Lightly roll out each ball into a 4-5-inch-round flatbread.
6. Remove the top wax paper and pick up the bread with the bottom wax paper (carefully dust off any excess flour on the bread) and flip it carefully onto the heated tava. Remove wax paper. Cook for 1 minute, until roti becomes firm and easy to pick up. Turn over with a flat turner and cook on the other side until light brown on the underside, 1 minute.
7. If you are using an electric stove, heat a burner on high and place a wire rack directly on the coils, creating a little space between the coils and the rack. If you have a gas stove, place the wire rack on the stove rack. Using full heat, place the bread directly on the wire rack. Grill roti on direct heat on both sides, turning with tongs.
8. Lightly brush top of roti with oil. Oiling keeps the roti softer and moist. Serve immediately or place in an airtight container to serve later.
NOTE: These rotis are best eaten