Soft Khatta Meetha Teekha ...... “Banana Masala Roti / Chapati” with “Spicy Coconut Peanut Red Chutney” ..... Absolutely a delight when eaten hot right off from the tava during monsoon ....
The secret of making soft roti / chapati is always the mixture of ingredients in right proportions / ratios and kneading it into a soft but firm dough. Again rolling of roti evenly is also very important and last but not the least is the cooking technique by keeping the tava at right temperature throughout the frying process. Addition of potatoes, bananas or any other ingredient of your choice as filling or binding should be done carefully by kneading all into a soft dough, keeping it aside for 10-15 minutes and then rolling it evenly into right thickness. These roti’s should be rolled a little bit thicker than the usual one’s or else they will become brittle and loose both texture and the taste when kept aside for some time. For the roti to blow up like a balloon, you have to go through the process carefully. Once the tava has reached smoking point, lower the heat to medium and then place the roti at the center of the tava, let it cook for some time say about 45 secs to 50 seconds. To check if done right, you will find that lots of small bubbles like will appear on the top surface of the roti, now flip over the roti and let cook for another 30 seconds, slowly with press the roti around the outer edges of with a thick cloth or a wooden roti press. The roti will start to blow from within and will look like a balloon. Remove and put it on a wire gauge. Spread a little bit of melted ghee evenly on the top surface of the roti. Repeat the remaining in similar pattern. Keep a absorbent paper as a lining at the bottom of the roti dabba / box and place in the rotis when all are done and over. Cover and keep it aside till time to serve. Will remain soft.
For the Banana Masala Roti :
Grind to a smooth paste : One Ripe banana cut into pieces (about 1 cup), 2-3 cut green chillies, 6-8 garlic cut into small piece, ½ inch piece of ginger chopped into small pieces, 1/8 tsp haldi powder, pinch of ajwain (Oam), 1 tsp sugar, 1 tsp jeera, 1 tsp hing powder, ¼ tsp mustard seeds, 1 tblsp of curds, salt to taste and grind to a smooth paste. Add little bit of water if necessary.
Remove the ground paste into a large stainless steel bowl. Add ½ cup of water into the grinder vessel and swirl well, to mix in any left over masala etc. and this water also into the bowl. Add in 1 tblsp of any edible oil and mix well. Add in about 3 cups of wheat flour and bind to a smooth dough. Sprinkle some water or add in some flour if necessary. Roll the dough into a nice smooth ball, cover and keep it aside for 15-20 minutes.
Now remove the dough and divide into 7-8 equal sized balls. Dust each rolled ball in wheat flour and roll out into a roti of about 6-8 inches diameter. Do not roll the chapati thin or else it will become hard and brittle once it cools off. Heat a tava and cook the roti’s on medium heat on both the sides till done. (Check the method of proper way of making soft roti in the above details). Remove, apply a little bit of melted ghee on the top surface of the roti and serve hot. Repeat the procedure with the remaining dough.
** For the Spicy Coconut Peanut Red Chutney Recipe, Please follow the link given below …
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