Before I go on to give a detailed recipe, I need to tell you this story, which I read in a newspaper. Once upon a time there was a woman who made a perfect spaghetti dish which was very famous in the town, the secret of the dish was the it was boiled in a big size vessel. No other size vessel can be used but the one mentioned in the recipe. The recipe was handed down from her great grandmother. When asked about this recipe the woman's mother said that she has made it just way her mom told her. When asked, the woman's grandmother said she prepared it just the way her mom prepared. So, finally the question was asked to great grandmother who said "What secret??? I ran out of the right size vessel so used the biggest one available." Ever since I can remember, I always made these roties with potato and arabi. To knead the dough a nice amount of boiled potato or arabi was needed. I made as my mom and my MIL made, never questioned. The reason why they used such binding agents because the kotu, sinhgada flour is very difficult to knead and breaks easily. They did not made roties but either made parathas or puries, so one can imagine the fat and calorie content of this humble plain roti. The amount of carbs always bother me during navratri fast and to top of it consumption of potato to knead the flour, was too much to digest. So much to my husband's horror and my delight I ended up making vrat roties without kneading the dough with boiled potatoes or arabi and they turned out just fine. The roties are made like normal roties and we have taken out the potato, arabi and lots ghee out of them and I see no reason why you cannot eat it like a wholesome meal of roti and sabji. Ingredients: 1. 1 cup equally mixed kottu, sinhgada and rajgira flour (if you do not have all three use the one you have. I usually mix sinhgada flour to kotu or rajgira to get a firm texture.) 2. 3 tbspn thick curd (make sure its not sour) 3. Salt to taste 4. 2 tbsp water (if needed) Procedure. 1. Start my adding the salt and then the curd and mix well in the flour. Try to bind the flour as much as possible. 3. Add 1 tbsp water and keep kneading. If the dough is firm ready then its done else add 1 tablespoon water again and knead. The trick to know if the dough is ready is to check the form of the dough, if its not ready it will break else it will bind together smoothly. Lastly, grease your hand with little oil and knead well to give the finishing touch. Make sure that its firm. 4. Now, roll the roti. You need to roll and immediately transfer on the tawa. Once they are done apply little ghee (you can drop 3-4 drop of ghee and spread it on the roti, it not only gives a nice taste but keeps the roti soft) 5. Serve hot. View attachment 130381 View attachment 130382 View attachment 130383 View attachment 130384 Weight loss is not about giving up food, its about eating the same food with almost the same taste but with less calories.
Shiva: Is it Navratri time now? I wonder whether this is when South Indians also celebrate Navratri? Our Navratri has doll displays. I thought that it came closer to Diwali.
Thanks for liking the recipe. Yeh potatoes do make the roties soft but they also increase the calories. This is just the lean version of that same roti. Have a great day ahead. regards Shiva
Yeh its navratri time. Navratri comes twice in a year. Once before Ram Navmi and once before dashera. Navratri during this time is more common in North India. Have a great day ahead. regards Shiva
Thanks Shiva. I am from the South and am familiar only with the Navratri before dashera. Thanks for all the great recipes. When I feel like cooking (or need to cook), I know where to find them. Of course, it will even be easier if you invite me to your house for dinner. I will, of course, wash the dishes
Dear Sojourner, YOU ARE WELCOME. I really like the guests who wash their dishes as well as mine . Jokes apart, it will always be a pleasure to cook for you. Thanks for liking my recipes. Have a great day ahead. regards Shiva
Hai Shiva, I really liked this curd roti very muc You are a great inspiration to many people who are on weight loss journey..Ofcourse me too:rotfl thanks a lot for sharing your low cal recipes and making us energetic wth these healthy and tasty food:bowdown Go GREEN Cheer:thumbsup 'SS'
Dear Spuppala, Thanks for liking my recipes. I am glad that you find my blog useful and inspirational. Have a great day ahead. regards Shiva
plz shiva cn u explain about the flour names u used,i couldnt understand,where can i get them,r they readily available in grocery stores?