Sourdough Roti (Indian Whole-Wheat Flatbread) and Beet & Carrot Poriyal

Had some sourdough to use up, and wanted to celebrate the return of one of our housemates from India… seemed the perfect opportunity to try out a recipe I’ve been holding on to for months. Unequivocal success, easy and delicious! Great in a wrap with masala greens and paneer. Thanks to Kitchen Addiction for this gem of a recipe!

Also experimented with a new way to prepare carrots and beets. Veg Recipes of India is a treasure trove of vegetarian recipes drawn from India’s many diverse regional cuisines. As usual, my version wasn’t completely authentic, but I did the best I could with the ingredients I had at hand, and my tastebuds were excited to have a fun new flavor combination.

Sourdough Roti (Indian Whole-Wheat Flatbread)
1 cup starter
1/4 cup warm milk (I used fresh whey from making the paneer
1/2 cup yogurt
1 tablespoon melted butter or neutral oil
1 teaspoon baking powder
2 cups whole-wheat flour
Pinch of salt
Desired seasoning (optional, I didn’t add anything)

Combine liquid ingredients in a bowl until smooth. Combine baking soda, flour, salt and any other desired seasoning in a small bowl and stir into the wet ingredients, use until dough comes together — it may be a bit sticky. Cover with cloth and let rest in a warm place for 2-3 hours. (I left it overnight and it worked fine.) Will rise slightly, but not double. Knead on a lightly floured surface for a few minutes, adding as little flour as possible. Preheat un-greased skillet on medium high heat, and divide dough into eight pieces. Roll each out to about 1/4″ thickness. Brush top with water, place water side down in the hot pan, and cover. Cook for about a minute, until bubbles and releases easily from the pan. Flip, cover again, and cook for another 30-60 seconds. Transfer to a cooling rack, and repeat process with the remaining pieces of dough. Yum!

Beet & Carrot Poriyal
1 large beet, grated or chopped fine
3-4 carrots, grated or chopped fine
1-2 teaspoons black mustard seeds
A few teaspoons of basil
Pinch of turmeric and garlic powder
2-4 tablespoons grated coconut
Salt to taste

Heat a couple tablespoons of oil in a pan and fry mustard seeds until they pop. Stir in turmeric and garlic powder, then add in chopped beets and carrots, coat in oil and cover. Add a bit of water as needed if they begin to dry out and stick. When tender, uncover and cook off any extra liquid as needed, then remove from heat, stir in basil and coconut, and cover until ready to serve.

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