Rengoni and Agastya’s summer holidays have begun. We are just planning to spend lazy days, now and then, pottering about. We just want to take each day as it comes, with no rush, enjoying each other’s company till it’s time for them to go back to school in September, and start a new year in a new class. The weather is not that hot now, the frequent drizzles and at times thunderous showers have kept things pleasantly cool.
On the kitchen front, I had made these spiced coconut rotis a few days ago. These rotis were mildly spiced and we enjoyed them immensely. I had paired them with a chicken curry and that made for a wonderful meal indeed.
Without further ado, this is how I made these lovely rotis-
2 and 1/4 C whole wheat flour (atta)
3 – 4 tblsp dessicated coconut
1 tblsp cumin powder
1/4 tsp turmeric powder
1 tsp crushed red chillies
1and 1/2 tsp salt
2 tblsp sunflower or vegetable oil
1C milk ( may need a tsp or two more)
ghee/butter for brushing the rotis
- Mix together all the dry ingredients in a bowl. Rub in the oil with fingertips. Make a well in the centre of the flour mixture and tip in the 1C of milk. Start mixing and when everything comes together, knead the dough till smooth. If the dough is too craggy, add some more milk, a tsp at a time, but do not add too much. the dough should be smooth but not too soft. Cover the bowl with a plastic wrap and let it rest for at least an hour.
- Divide the dough into 16 equal portions. Shape each into a ball and slightly flatten them.
- Heat a thick bottomed pan and reduce the heat to medium.
- Roll out a portion of the dough into a disc of about 2 mms in thickness. Place the disc on the pan and cook till light brown spots appear. Turn it over and cook on that side till light spots appear. Turn a couple more times till dark brown spots appear. Remove from heat, place on a piece of foil and brush with a little melted ghee/butter. Repeat all this for all the rest of the portions of dough, stacking each roti on top of the other.
- Fluctuate the heat from medium to low. The pan must not be too hot.
- Serve hot with a curry or even with some pickle or raita.
We loved the rotis. They were lightly spiced and the coconut added a wonderful touch. As i said earlier, we had ours with a chicken curry to form a filling weekend lunch.