Masala Roti

Masala roti is really easy to make. You may eat it with chunda pickle or yogurt. When I am not in the mood to cook a vegetable entree, I make this roti. Especially, on Sunday for brunch. With very few ingredients required to make this roti, there is not much preparation time involved. The items you'll need to make this are generally readily available within your indian masala spice tray or fridge. Try this recipe and I hope you enjoy it!

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Servings: 4 (makes 12 Rotis)

Ingredients:

3 cups whole wheat flour

1/4 cup ghee, approximately, plus ghee for brushing

6 teaspoons red chili powder or to taste

6 teaspoons dhana jeera powder (cumin and coriander powder)

6 tablespoons fresh coriander leaves, chopped

3 tablespoons green chilies (adjust according to your heat level), chopped

Salt for flour dough and masala, to taste

Whole wheat flour for dusting

Directions:

1. In a bowl, add three cups flour, salt and water. Knead it into a smooth-soft dough. Rest the dough for 10 minutes. Divide the dough in 12 equal portions and roll them into balls.
2. Dust with a little dry flour and roll into roti shape. Now, in the center, add red chili powder, dhana jeera powder, 1/4 tb chopped green chili, 1/2 tb green chopped coriander leaves, salt to taste and 1 teaspoon ghee. Mix and spread it evenly on the roti. Roll it from the upper side to the bottom in a cylindrical shape. Form it into a ball again (see photo).
3. Press the ball and roll it again back into a roti. Heat the skillet, place the roti on it and cook on moderate heat for three minutes. Turn it and spread ghee over it. Then, spread ghee on the other side and shallow fry over low heat. Cook on low heat until golden brown.
4. Serve hot with chunda, yogurt or both.

Dabeli Sandwich Dhokla

Dabeli is traditionally made with bread and sold on the streets of Gujarati towns. It is a variation of vada pav made with a sweet and spicy potato mixture, which is filled into a small bun and then topped with onion, masala peanuts, pomegranate, fresh garlic chutney and sev. If you don't have pomegranate, you may also use black or green grapes cut into small pieces. Here, I have tried to recreate this a little differently than the original one. I use dhokla instead of bread. It is a combination of two famous Gujarati snacks - dhokla and dabeli. They make for perfect bites as a starter or snacks for your parties. I hope you enjoy this recipe!

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Servings: 4 (as a meal) 

Ingredients: 

For Dhokla:

2 cups rava/ sooji/ cream of wheat

1 1/2 cup yogurt

2 teaspoons soda/ fruit soda

2 cups of water (approximately)

Salt to taste

  

For Dabeli Masala:

4 boiled potatoes (two cups mashed potatoes)

1/2 teaspoon cumin seeds

2 1/2 tablespoons Dabeli masala (store-bought)

2 tablespoons oil

2 tablespoons sweet and sour chutney (recipe)

2 tablespoons green coriander leaves, chopped

Salt to taste

For Garnishing:

1/2 cup green coriander chutney (recipe) 

1/4 cup garlic chutney (recipe)

1/2 cup finally chopped onions

1/2 cup pomegranate seeds/ anar Dana

1/2 cup nylon sev/ thin sev

1/2 cup masala peanuts

1/2 cup fresh coriander leaves, chopped

1/4 cup fresh coconut, grated

Directions:

1. First, boil the potatoes. At the same time, we may prepare the sooji batter. In a bowl, add two cups of rava, 1 1/2 cup yogurt, salt and 2 cups of water. Mix well and keep aside for 10 minutes. After, add a little more water for the right consistency to make dhokla. Add fruit soda and when the bubbles form, mix gently.
2. Pour the batter immediately into a 5" diameter greased four thali (I have a dhokla stand in which you may make four thalis at once). Shake the thali clockwise to spread the batter in an even layer.
3. Steam in steamer for 10 minutes. Then, remove and let it cool for three minutes. Remove the whole dhoklas from the thali without cutting into pieces. Repeat the procedure so altogether you will have eight round pieces of dhokla .
4. Next, heat oil on a pan and add cumin seeds. When they start to crackle, add dabeli masala and cook on medium flame for one minute. While stirring continuously, add the mashed potatoes, salt, sweet and sour chutney and a little water. Mix well and cook for another two to three minutes. Add fresh coriander leaves, mix and keep aside.
5. Place the mixture into a bowl and add 1/4 cup chopped onion, 1/4 cup pomegranate seeds, 1/4 cup masala peanuts, 1/4 nylon sev, 1/4 cup chopped coriander leaves and 1/2 portion of grated coconut. Mix everything with the potato mixture. Save the rest for the garnishing. 
6. Take one piece of whole dhokla on a plate and spread the dabeli mixture on the dhokla. Put another layer of dhokla on a top. Then, again spread the mixture on the dhokla. Garnish with masala peanuts, onion, pomegranate seeds, chopped green coriander leaves, sev and fresh grated coconut. Next, on top, garnish with sweet and sour chutney, garlic chutney and green coriander chutney.
7. Repeat the same procedure with other dhoklas and dabeli mixtures. You will have four big dabelis.
8. Cut into pieces and serve immediately.