Letting Life Lead
I am always on the lookout for homemade dishes that don’t take a lot of time, use only a few ingredients, but are also enjoyable to make. Roti is one of my favorite things to make because it is so quick. If you make them smaller and then fry the dough, I think they are then called puri. Very delicious, but I don’t tend to walk away unscathed when I fry things. Here is a little raw video that highlights the best part of making these little balloons. Just the cooking part with no fancy titles or music, unless you count the delighted squeals!
Thanks to Manjula’s Kitchen, and Bhavna’s Kitchen I was finally able to make puffed roti, rather than air hockey pucks. I am unable, despite my best efforts, to make roti rise with just a spatula and frying pan. Getting the circular shape is a challenge because I use my regular wooden rolling pin rather than the special hand roti maker. I also used a regular pancake griddle, but the special pan is called a Tava. With this simple set up on my electric stove I am able to get them to balloon properly 80-90% of the time. To make these I used: unbleached whole wheat flour, vegetable oil, and a little salt using Bhavna’s proportions.
writing, traveling, and tap dancing around town.
Leave your fear of the dark at the door, suspend your disbelief and come on in...
Writer and procrastinator
Warden of Words // Shaper of Stories
Bewitching Journey of Words to Meaning
This is the story of building a cottage , the people and the place. Its a reminder of hope and love.
Just your average PhD student using the internet to enhance their CV
Pen to paper
Pingback: Diary of an Inconsistent Cook #15: Shakshuka (Kid Friendly Eggs Poached in Tomatoes) | Laissez Faire
Pingback: Diary of an Inconsistent Cook #42: Arepas with Ground Beef and Broccoli Slaw #homecooking | Laissez Faire
Pingback: Diary of an Inconsistent Cook #43: Chinese Scallion Pancake (Congyoubing) #homecooking | Laissez Faire
Pingback: Diary of an Inconsistent Cook #49: Easy Super Roasted Butternut Squash Soup (#homecooking) | Laissez Faire