Roti is one of the staple food in India. You can relish roti with your preferred dish on the side. Roti has some great nutritional value. You can get various kinds of rotis in India. Each roti or chapatti has its speciality. The rotis can be enjoyed with any aromatic fry, curry, and other dishes. You can have rotis at any time as any meal. They easily mould with any flavour. Be it dinner, lunch, or just as snacks, rotis are the one dish you can have at any time. It goes with any side dish. Rotis are rich in fibre.
Rotis can be of many kinds. In eastern India you get luchis, and in the north, you get pooris, kulchas, bhatooras, parathas. The rotis are mainly made of whole wheat flour. But, it can be mixed with bajra, jowar, ragi, or even rice flour whose nutritional value is the same as wheat flour.
If you are tired of making rotis, you can get the Rotimatic roti maker to make your job a lot easier. If you are just a beginner at making rotis, this is the best solution for you. Even for those who cannot make round rotis, this can be the best solution for you. This roti maker makes the best round rotis.
Here is the recipe of a delicious dish and unique sort of roti.
This dish is said to have originated from the Mughals, thus the name ‘Shahi’. Like other Mughal Dishes, this is also prepared with yoghurt or cream. Spices, onions and nuts. This dish is high in its nutritional value.
Preparation time – 5 minutes
Cooking Time – 30 minutes
Total Time – 35 minutes
Serves – 4
Cuisine – North Indian.
Paneer – 1 ½ cups (cubes) or 250 gms.
Curd or Yogurt – ½ cup
Ginger garlic paste – 1 teaspoon
Garam Masala – 1 teaspoon
Turmeric – 1/8 teaspoon
Saffron – 1 pinch
Salt – as per taste
Kewra water – 2 to 4 drops
Ghee/oil – 2 tablespoon
Water – ¾ cups
Cream – 3 tablespoon
Shahi jeera – ½ teaspoon
Cloves – 2 to 3
Cinnamon – 1 or 2 inch
Cashewnuts – 12 whole
Almonds – 8
Cardamoms – 3
Chilli – 1
Onions – 1 cup
Tomatoes – 1
- Add the ghee in the pan and heat it.
- Add almonds, cashew and cardamom to fry in it until it turns light golden.
- Add green chilli, onions and fry. Then add tomato.
- Cook the entire, mixture until it is smooth. You can add some water if you want.
- After the mixture is cool, blend it to make a puree.
- You can fry the paneer until it turns light golden.
- Heat the pan and add ghee then add cumin, cinnamon and clove in it.
- Saute it until you can smell it.
- Now add the ginger-garlic paste and cook for two minutes.
- Now transfer the garam masala, chilli powder, cashew paste and add salt and turmeric. Fry for 3 to 4 minutes.
- Beat the yoghurt in a bowl. You can use a fork or a whisk. Beat it until it turns smooth.
- Turn the flame of the pan in sim and gradually add the curd in it.
- Mix it all well. Cook it until the gravy leaves the sidewalls of the pan.
- Add ½ or ¾ cups of water. This entirely depends on how you want the gravy.
- You can add a pinch of Saffron with the water.
- Cook until the gravy is thick enough. Or unless you notice some oil floating on the gravy.
- You can taste the gravy and add salt or sugar if you want.
- Add the paneer now. Cook it for 2 minutes.
- Add the kewra water and cream and stir.
- Quickly move the Shahi paneer into a cold bowl to avoid heating up further.
- The paneer is ready to be served.
Rotis usually are high in fibre and other nutritional value. Whereas in akki ki roti, there is added veggies, and rice flour is used. This is a great dish that can be enjoyed even as breakfast or lunch. This roti is made with rice flour and different veggies. This roti can be quickly served with any other side dish of your choice. The roti itself is filling as it has vegetables in it. This is a delicacy in north Karnataka. You can make this roti with onion, ginger, chilli, carrot and coriander leaves. Even cooked, boiled, or mashed vegetables to enhance its taste. It can go well with Shahi Paneer. You can make these rotis well manually by hands but if you want to add taste, deliciousness and also want to save time then you must go for a good roti maker for your kitchen, You can check the review on rotimatic roti maker
Preparation time – 15 minutes
Cooking Time – 15 minutes
Total time – 30 minutes
Serves – 6
Cuisine – South Indian
Rice Flour – 1 cup
Onion – 1 (finely chopped)
Carrot – ½ grated
Ginger – 1 inch (finely chopped)
Cumin seeds – 1 tablespoon
Salt – as per taste
Oil and water
- In a large bowl and add rice flour, onion, chilli, carrot, ginger, cumin seeds, and salt.
- Mix it well to make a mixture. Then add water to it gradually to turn the mixture into a soft dough.
- Add extra water if required to make the dough softer.
- In this step, you have to take a small portion of the money and make a ball and then pat the mixture over an oiled banana leaf or aluminium foil.
- Pat the dough as thin as you can make it. Make sure it does not tear off. Also, try to avoid any cracks.
- If possible, make some holes in the roti. This will fasten the cooking speed; it also helps absorb some oil.
- Add the oil in the Tava. Then slowly and carefully drop the roti with an aluminium sheet over the hot oil.
- After a minute or so, remove the aluminium foil by pealing it off slowly from the roti.
- Spread the oil all over the roti. Continue the cooking on a medium flame. Flip the roti and cook both the side properly.
- Your roti is now ready to be served with the paneer.