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Category: Summer Recipes

Fun Summer Recipes: Refreshing Indian Food Ideas

Summer is the perfect time to enjoy light, refreshing, and flavorful dishes that are easy to prepare. Indian cuisine offers a variety of fun summer recipes that are both delicious and nutritious. Whether you’re looking for summer recipes Indian style or traditional Indian food recipes that are perfect for hot weather, Manjula’s Kitchen has a range of options to suit every palate. Let’s explore some fantastic dishes that will make your summer meals exciting and enjoyable.

Classic Summer Recipes Indian Style

Mango Lassi

Mango Lassi is a popular Indian yogurt drink made with ripe mangoes, yogurt, and a touch of sugar. This refreshing drink is perfect for cooling down on a hot summer day and is a favorite among fun summer recipes. It’s easy indian recipes and can be enjoyed as a drink or a dessert.

Pani Puri

Pani Puri is a beloved Indian street food that is perfect for summer. Crispy puris are filled with spicy and tangy water, chickpeas, and potatoes. This dish is a great example of summer recipes Indian style, offering a burst of flavors in every bite. It’s a fun and interactive dish that is always a hit at parties.

Refreshing Indian Food Recipes for Summer

Cucumber Raita

Cucumber Raita is a cooling side dish made with yogurt, grated cucumber, and spices. This dish is a staple in Indian cuisine and is perfect for the summer months. It can be paired with any meal to add a refreshing element, making it one of the best low calorie Indian food recipes for summer.

Mint Lemonade

Mint Lemonade is a refreshing drink made with fresh mint leaves, lemon juice, and a touch of sugar. This drink is perfect for quenching your thirst on a hot day and is a great addition to your collection of fun summer recipes. It’s simple to make and incredibly refreshing.

Light and Healthy Summer Recipes Indian Style

Vegetable Salad

Vegetable Salad is a light and healthy dish that fits well within summer recipes Indian style. Made with fresh vegetables like cucumbers, tomatoes, carrots, and, this salad is tossed with a simple dressing of lemon juice and chaat masala. It’s a nutritious and tasty option for a light meal.

Fruit Chaat

Fruit Chaat is a refreshing and nutritious snack made with a mix of fresh fruits, spices, and lime juice. This dish is a delightful example of fun summer recipes that can be enjoyed as a snack or a dessert. It’s perfect for those looking for a sweet treat that is also healthy.

Indian Food Recipes for Summer Lunches

Aloo Gobi

Aloo Gobi is a classic Indian dish made with potatoes and cauliflower. This flavorful and hearty dish is perfect for a summer lunch. Serve it with roti or rice for a complete meal. The combination of tender potatoes and cauliflower florets cooked with aromatic spices makes this dish irresistible.

Lemon Rice

Lemon Rice is a tangy and flavorful rice dish made with cooked rice, lemon juice, peanuts, and spices. This dish is a staple in South Indian cuisine and is perfect for summer. It’s light, refreshing, and easy to prepare, making it a great choice for a summer lunch.

Cooling Indian Desserts for Summer

Kulfi

Kulfi is a traditional Indian ice cream made with thickened milk, sugar, and flavored with cardamom, saffron, and nuts. This dessert is a favorite among Indian food recipes for summer. It’s rich, creamy, and incredibly refreshing, perfect for cooling down on a hot day.

Coconut Ladoo

Coconut Ladoo are sweet balls made from grated coconut and condensed milk, often flavored with cardamom. These ladoos are a delightful example of fun summer recipes that can be enjoyed as a dessert or a snack. They are easy to make and a hit with both kids and adults.

Hydrating Indian Drinks for Summer

Jaljeera

Jaljeera is a tangy and spicy drink made with tamarind, mint, cumin, and black salt. This drink is perfect for cooling down and refreshing your palate. It’s a staple in many Indian households during the summer and is a must-try among summer recipes Indian style.

Aam Panna

Aam Panna is a refreshing drink made from raw mangoes, sugar, and spices. This drink is known for its cooling properties and is a great way to beat the summer heat. It’s easy to make and a favorite among Indian food recipes for summer.

Elevating Your Summer Menu

To elevate your summer menu, consider incorporating dishes from various categories that enhance these fun summer recipes. Introducing Indian snacks like pani puri and vegetable salad can offer a delightful mix of flavors and textures.

For a sweet conclusion, explore Indian desserts such as kulfi and coconut ladoo. Offering healthy options like cucumber raita and fruit chaat can provide lighter meal choices.

Planning a large gathering? The popular party recipe category is packed with dishes that will impress your guests and make your celebration unforgettable. Adding North Indian recipes like aloo gobi or lemon rice can bring an authentic touch to your meal.

Frequently Asked Questions (FAQs)

Q: What are some popular fun summer recipes? 

A: Some popular fun summer recipes include Mango Lassi, Pani Puri, Cucumber Raita, Mint Lemonade, Vegetable Salad, Fruit Chaat, Kulfi, Coconut Ladoo, Jaljeera, and Aam Panna. These dishes are refreshing, delicious, and perfect for hot weather.

Q: How can I make traditional Indian food recipes suitable for summer? 

A: To make traditional Indian food recipes suitable for summer, try recipes like Cucumber Raita, Lemon Rice, and Aloo Gobi. These recipes are light, refreshing, and easy to prepare.

Q: What are some easy summer recipes Indian style? 

A: Some easy summer recipes Indian style include Mint Lemonade, Vegetable Salad, and Cucumber Raita. These dishes are quick to prepare and provide the necessary refreshment during hot weather.

Q: Can I prepare Indian summer recipes in advance? 

A: Yes, many Indian summer recipes can be prepared in advance and stored. Dishes like Mango Lassi and Mint Lemonade can be made ahead of time and refrigerated, while snacks like Pani Puri can be prepped and assembled later.

Q: What are some healthy Indian food recipes for summer? 

A: Some healthy Indian food recipes for summer include Vegetable Salad, Fruit Chaat, Cucumber Raita, and Lemon Rice. These dishes are nutritious, light, and perfect for maintaining a healthy diet during the summer months.

Conclusion

Fun summer recipes are a celebration of diverse flavors and refreshing ingredients. Whether you’re looking for summer recipes Indian style or Indian food recipes that are perfect for hot weather, these dishes will bring variety and flavor to your meals. So, gather your ingredients, try out these recipes, and enjoy the rich and diverse world of Indian summer foods. Happy cooking and happy summer!

By incorporating these dishes into your summer menu, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for refreshing drinks, light meals, or sweet treats, there’s a summer recipe Indian style to suit every taste. Don’t forget to check out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!

  • Pani Puri

    Pani Puri Recipe: The Ultimate Guide to Making Delicious Pani Puris

    Introduction to Pani Puri


    Pani Puri, also known as golgappa or phuchka, is a beloved Indian street food famous for its burst of flavors and crunchy texture. This pani puri recipe encapsulates the essence of Indian culinary tradition, offering a delightful mix of tangy, spicy, and sweet flavors. Perfect for gatherings, parties, or simply as a snack, making pani puri at home is a rewarding experience that brings friends and family together.

    How to Make Pani Puri: Step-by-Step Guide


    Preparing the Puris


    To start this recipe for pani puri, you’ll need puris, which are hollow, crispy semolina or wheat spheres. You can either make them at home or purchase them from a store. If making at home, mix semolina or wheat flour with water and knead into a firm dough. Roll out small circles and deep fry until golden brown. Set aside to cool.

    Preparing the Pani


    The pani puri is incomplete without its signature spicy and tangy water. In a blender, combine mint leaves, coriander leaves, green chilies, ginger, tamarind pulp, black salt, roasted cumin powder, chaat masala, and salt. Blend until smooth. Strain the mixture and dilute it with water according to taste. Chill the pani in the refrigerator for at least an hour before serving.

    Preparing the Filling


    For the filling, boil potatoes until tender, then peel and mash them. Add boiled chickpeas, and a dash of chaat masala for extra flavor. Mix well and set aside.

    Assembling the Pani Puris


    Now comes the fun part! Take each puri and gently make a hole in the center, creating a cavity for the filling. Stuff the puris with the potato mixture and arrange them on a serving plate. Pour the chilled pani into each puri using a small spoon or a pani puri maker, ensuring they’re filled to the brim.

    Garnishing and Serving


    Garnish the pani puris with a drizzle of sweet tamarind chutney and a sprinkle of sev (crunchy chickpea flour noodles) for added texture. Serve immediately to enjoy the burst of flavors and textures in every bite.

    Tips for Perfect Pani Puris

    Fresh Ingredients: Use fresh mint, coriander, and tamarind for the pani to enhance the flavor.

    Chilling Time: Allow the pani to chill for at least an hour to let the flavors meld together.

    Crunchy Puris: Ensure the puris are crispy and hollow to hold the filling and pani without getting soggy.

    Variations of Pani Puri 

    Ragda Pani Puri: Replace the potato filling with ragda (spicy chickpea curry) for a heartier version.

    Fruit Pani Puri: Experiment with filling options like diced mango, pomegranate seeds, or grated pineapple for a fruity twist.

    Sukha Puri: Skip the pani and serve the stuffed puris with sweet tamarind chutney and spicy mint chutney for a dry version.

    Benefits of Pani Puri

    Rich in Flavor: Pani puri offers a medley of flavors, from spicy and tangy to sweet and savory.

    Customizable: You can adjust the spice level and filling according to your preference, making it suitable for all taste buds.

    Social Experience: Making and enjoying pani puri with friends and family fosters bonding and creates lasting memories.

    FAQs (Frequently Asked Questions)


    Q: Can I make the puris ahead of time?


    A: Yes, you can prepare the puris in advance and store them in an airtight container for up to a week.

    Q: How spicy should the pani be?


    A: The spice level of the pani can be adjusted according to your preference. Start with fewer green chilies and add more if desired.

    Q: Can I make a healthier version of pani puri?


    A: Yes, you can opt for baked puris and use less oil in the filling to make a healthier version of pani puri.

    For more delightful Indian recipes, visit Manjula’s Kitchen and explore a world of culinary delights!

    By following this comprehensive pani puri recipe, you’ll be able to recreate the magic of this iconic Indian street food in the comfort of your own kitchen. Whether it’s a special occasion or just a craving for something delicious, pani puri never fails to satisfy. So gather your ingredients, invite your loved ones, and embark on a flavorful journey with homemade pani puris!

    Other Recipes on Manjula’s Kitchen

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Vegetable Pakoras Recipe

    Kaju Katli (Cashew Burfi) Recipe, Baingan Bharta (Roasted Eggplant) Recipe, Matar (Green Peas) Paneer Recipe, Besan Ladoo Recipe

  • Kadhi Pakoras

    Kadhi Pakoras

    Kadhi, a blend of yogurt and besan (gram flour) with besan pakoras, this is served with rice. This dish is popular throughout India specially in North India.

    For Kadhi

    • 1 cup yogurt (dahi, curd)
    • 2/3 cup besan (gram flour)
    • 6 cup water
    • 2 tbsp ghee (clarified butter)
    • 1/8 tsp asafetida (hing)
    • 1/2 tsp fenugreek seeds (methi dana)
    • 1/2 tsp cumin seeds (jeera)
    • 1 tsp turmeric (haldi)
    • 4 whole red chilies
    • 2 bay leaves
    • 1/2 tsp red chili powder
    • 1 tsp salt
    • pinch citric acid if needed to give more sourness to kadhi

    For Pakoras

    • 3/4 cup besan, (gram flour)
    • 2/3 cup water use as needed

    For Garnish

    • 1 tsp ghe (clarified butter)
    • 1 tsp red chili powder

    Making Kadhi

    1. Mix gram flour and turmeric with yogurt until smooth. Add three cups of water slowly and mix well.

    2. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add the asafetida, fenugreek seeds, cumin seeds, stir and add bay leaves, whole red chilies, and red chili powder. Stir for a few seconds. Add the yogurt mixture and keep stirring until the kadhi comes to a boil.

    3. Add three cups of water and let it come to boil. Add salt. Turn the heat to medium low. Let the kadhi cook an hour and a half, stir occasionally. To adjust thickness, add boiled water.

    Making Pakoras

    1. Add water slowly to the besan to make a smooth and thick batter. Whip the besan batter two to three minutes in a circular motion using a spoon, until light and fluffy.

    2. Fry the pakoras in ½ inch of oil in a flat frying pan over medium heat. (Don’t use enough oil to cover the pakoras; they will be softer and fluffier if fried in shallow oil.
    3. To test, drop one drop of batter into the oil. The batter should form a ball on the surface of the pan, but not change color right away.
    4. Place about one tablespoon of batter into the oil. Fry the pakoras in small batches until golden-brown.

    5. After frying, soak the pakoras in room-temperature water for ten minutes. Squeeze the pakoras gently to remove the water, taking care not to break them.

    6. Add the pakoras to the kadhi and boil on low to medium heat for ten minutes.

    Making the Seasoning

    1. Heat the ghee (clarified butter) lightly in a small saucepan. Add chili powder and/or paprika (adjust to taste). Pour over the kadhi when ready to serve.

    Variations 

    Add one cup chopped spinach to the kadhi just before adding the pakoras for extra flavor and color. 

    Add one tablespoon dry fenugreek leaves (dry mathi leaves) to the pakora batter.

    My favrait way to Serve Kadhi Pakoras is with Rice, Roti, Jeera Aloo, Spicy Green Peas

    Main Course
    Indian

    Punjabi Kadhi Pakora Recipe

    Kadhi Pakora is a gluten-free summer recipe featuring a savory vegetable curry with dal (lentils) and crispy fried pakoras, creating a delightful and flavorful dish. Kadhi Pakora, a popular North Indian dish, is a comforting and flavorful yogurt-based curry with gram flour dumplings. This traditional dish is known for its tangy and savory taste, making it a favorite among many households. In this kadhi recipe, we’ll show you how to make authentic Punjabi Kadhi Pakora step by step, so you can enjoy its deliciousness at home. Whether you’re craving a comforting meal or planning a special dinner, Kadhi Pakora is sure to satisfy your taste buds.

    Step 1: Preparation of Ingredients for kadhi pakora punjabi style

    Start by gathering all the necessary ingredients for making Kadhi Pakora. For the pakoras, prepare a batter using gram flour, spices, and water. Slice and chop green chilies, cilantro, and ginger for the pakora batter. For the kadhi, whisk yogurt and gram flour together until smooth, and set aside. Finely tomatoes and ginger for the kadhi gravy. Having all the ingredients ready will streamline the cooking process.

    Step 2: Making Pakoras:

    To make the pakoras, heat oil in a deep-frying pan. Drop Spoonfuls of the pakora batter into the hot oil and fry until golden brown and crispy. Remove the pakoras from the oil and place them on a paper towel to drain excess oil. Repeat the process until all the batter is used. The crispy pakoras will add texture and flavor to the kadhi.

    Step 3: Preparing the Kadhi Base:

    In a large pot or saucepan, heat oil or ghee over medium heat. Add cumin seeds, mustard seeds, and fenugreek seeds, and let them splutter. Next, add ginger, and cook until fragrant. The aromatic base will form the foundation of the kadhi gravy, imparting depth of flavor to the dish.

    Step 4: Cooking the Kadhi:

    Once the aromatics are sautéed, it’s time to add the chopped tomatoes to the pot. Cook the tomatoes until they soften and break down, forming a thick gravy. Then, add the whisked yogurt and gram flour mixture to the pot, stirring continuously to prevent lumps from forming. Bring the mixture to a gentle boil, then reduce the heat and let it simmer.

    Step 5: Adding Pakoras:

    Once the kadhi base is cooked and thickened, add the fried pakoras to the pot. Gently stir to coat the pakoras with the flavorful kadhi gravy. Allow the pakoras to simmer in the kadhi for a few minutes to absorb the flavors. The combination of soft pakoras and tangy kadhi creates a harmonious and satisfying dish.

    Step 6: Finishing Touches:

    Before serving, garnish the Kadhi Pakora with freshly chopped cilantro leaves for a burst of freshness and color. You can also sprinkle some roasted cumin powder on top for extra flavor. Serve the Kadhi Pakora hot with steamed rice or roti for a comforting and wholesome meal.

    Tips for Making Perfect Kadhi Pakora:

    • Consistency: Adjust the consistency of the kadhi by adding more water if it’s too thick or simmering longer if it’s too thin.
    • Fresh Ingredients: Use fresh yogurt and spices for the best flavor in the kadhi gravy.
    • Frying Pakoras: Fry the pakoras in batches to ensure even cooking and crispiness.

    Variations of Kadhi Pakora:

    • Vegetarian Variation: Skip the addition of pakoras and add vegetables like potatoes, carrots, or bell peppers to the kadhi for a vegetarian version.
    • Gluten-Free Option: Use chickpea flour (besan) instead of wheat flour for the pakora batter to make it gluten-free.
    • Spicy Version: Add extra green chilies or red chili powder for a spicier kadhi.

    Benefits of Including Kadhi Pakora in Your Diet:

    • Probiotic-rich: Yogurt used in kadhi is rich in probiotics, which promote gut health and digestion.
    • Good Source of Protein: Gram flour used in pakoras adds protein to the dish, making it a satisfying meal option.
    • Balanced Meal: Kadhi Pakora is a balanced meal that provides carbohydrates, protein, and fats, along with essential vitamins and minerals.

    Frequently Asked Questions (FAQs) about Kadhi Pakora:

    Q: Can I make kadhi without pakoras?

    A: Yes, you can skip adding pakoras and enjoy the kadhi as a creamy yogurt-based curry with a tempering of spices.

    Q: How long does kadhi pakora last in the refrigerator?

    A: Kadhi Pakora can be stored in the refrigerator for up to 3-4 days. Reheat gently on the stovetop before serving.

    Q: Can I freeze kadhi pakora?

    A: While you can freeze kadhi pakora, the texture of the pakoras may change slightly upon thawing. It’s best enjoyed fresh or stored in the refrigerator for a few days.

    For more delicious Indian curry recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian curry dishes featuring a range of spices, vegetables, and legumes to add flavor and variety to your meals.

    For more delicious Indian recipes, check out Manjula’s Kitchen: Chole Bhature, Naan, Paneer Tikka Masala, Aloo Paratha, Vegetable Biryani.

  • Mint Lemonade

  • Mango Lassi

    Mango Lassi

    Mango Lassi is a soothing cold drink for hot summer days or to brighten up any meal. This pale drink is a blend of mango and yogurt. A popular beverage in Indian restaurants.

    • 2 cups ripe mangoes peeled and chopped
    • 1 cup yogurt (curd, dahi)
    • 1/2 cup milk
    • 3 tbsp sugar adjust to taste
    • 1/8 tsp cardamom (ilachi)
    • 1 tbsp mint chopped (optional)
    • 3 cup crushed ice or ice cubes,(use as needed)

    1. Blend yogurt, mango, and 2 tablespoons sugar and taste before adding more sugar. How much sugar is used depends on the sweetness of the mango and the yogurt.

    2. Add and cardamom powder and blend. If it is too thick, add some water to desired consistency. Pour into a tall glass and garnish with mint leaves. ice and cardamom powder and blend again.

    Tips

    Adjust ingredient quantities depending on the sweetness of the mango and the thickness of the yogurt. Mango Lassi it is better if the mangoes are not fibrous.

    You may also enjoy Falooda, Lemonade  

    Drinks
    Indian
    Kid Friendly, Mango Drink, Picnic Drink

  • Bhindi Masala – Spicy Okra

    Bhindi Masala – Spicy Okra

    Bhindi Masala is a delicious, quick & easy to make vegetable dish. This is a North Indian style recipe with just perfect blend of spices.  

    • 1/2 pound okra (bhindi, lady finger)
    • 1-1/2 tbsp oil (canola, vegetable)
    • 1/2 tsp cumin seeds (jeera)
    • 1/8 tsp asafetida (hing)
    • 1 tbsp coriander powder (dhania)
    • 1/2 tsp red chili powder
    • 1/2 tsp turmeric (haldi)
    • 1/2 tsp salt
    • 1/2 tsp mango powder (amchoor)
    • 1 tbsp besan (gram flour)
    • 2 tbsp finely chopped yellow bell pepper
    • 2 tbsp finely chopped red bell pepper

    1. Wash the okra and pat dry. Make sure to completely dry the okra as wet okra will be sticky when cutting.

    2. Cut off the both ends of the okra, and slice lengthwise in halves. Set aside.

    3. Heat the oil in a frying pan on medium-high heat. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready. Add the cumin seeds and asafetida (hing). When the cumin seeds crack, add the okra.

    4. Stir for a minute and reduce the heat to medium. Cover the okra for two to three minutes.

    5. Remove the cover and add the coriander powder, red cayenne pepper and turmeric, stir.

    6. Next add gram flour (besan) and continue to stir-fry until the okra is tender. Add the salt, mango powder and bell peppers, cook for another minute. Salt is added last to avoid the okra becoming lacy.  Masala Bhindi is ready. Enjoy!

    Variations

    Adding colorful bell pepper is a great garnish for the okra and adds flavor to the dish.

    You can substitute the bell pepper with sliced tomatoes as a garnish.

    You can also slice the okra in 1/4 inch pieces and follow the same method above.

    Main Course
    Indian
    Spicy Okra, Lady Finger,

  • Bread Pakoras

    Bread Pakoras

    Spicy Bread Pakoras are great as an appetizer, finger food for any gathering, and a tasty compliment to your afternoon tea.

    • 4 slices white firm bread
    • 1 cup besan (gram flour)
    • 1 tbsp rice flour
    • 1 tsp salt
    • 1/8 tsp asafetida (hing)
    • 1 tsp cumin seeds (jeera)
    • 2 tbsp green finely chopped
    • 1/4 cup cilantro finely chopped (hara dhania)
    • 1/2 cup water little more or less use as needed

    1. Remove the crust from all sides of the bread. Slice the bread lengthwise into 3 equal parts.

    2. Mix all the dry ingredients together: Gram flour (besan), rice flour, asafetida, cumin seeds, and salt. Rice flour adds to the crispness. Add the water slowly to make a smooth batter. (Batter should be the consistency of pancake batter or dosa batter)

    3. Next, add the green chilies and cilantro. Mix well.

    4. Heat the oil in a frying pan on medium high heat. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.

    5. Dip the bread slices in the batter one at a time and slowly drop into the frying pan. Fry the Pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.

    6. Turn them occasionally. Fry the Pakoras until both sides are golden-brown. Repeat this process. The crispy, delicious Bread Pakoras are ready to serve.

    Tips:

    If oil is too hot Pakoras will cook too fast and will not be crispy; if oil is not hot enough Pakoras will be greasy. You may have to adjust the heat as needed while cooking.

    Variations:

    Use 1/4 cup of chopped spinach or 2 tablespoons of chopped fenugreek leaves as a substitute for the chopped cilantro.

    Serving suggestions:

    The bread pakoras are best when dipped with a fresh cilantro chutney or 

    Pakoras taste best when they are served hot.

    Pakoras can be made one day in advance do not refrigerate. When ready to eat, place on a cookie sheet and heat in the preheated oven on 300 degrees.

    Appetizer
    Indian
    Crispy Pakora, Kid Friendly, Spicy Fritters, Tea Time Snack, Vegan

  • Roti, Chapati (Flat Indian Bread)

    Roti-Chapati-Flat-Indian-Bread

    Roti also known as Chapati or Fulka, is Indian flat bread made with whole wheat flour. In North India, roti is part of the main meal. Roti is served with a variety of cooked vegetables, lentils, and yogurt.

    • 1/2 cup whole-wheat flour (chapati ka atta)
    • 1/8 tsp salt
    • 1/4 cup water (use as needed)
    • 1/4 cup whole wheat flour (for rolling the roti)
    • 2 tbspa clarified butter or ghee (for buttering the roties)

    1. Mix flour, salt, and water to make soft dough, adding water as needed. Knead the dough for about one minute on a lightly greased surface to make it smooth and pliable. Cover the dough with a damp cloth and set aside at least ten minutes.

      .

    2. Divide the dough into four equal parts. Make smooth balls and press flat. Before rolling the roti press both sides of the ball on a dry floured surface to make them easy to roll.

    3. Roll to form a six-inch-diameter circle. Use just enough dry flour to roll the roti, as too much flour will make them dry. If the dough sticks to the rolling pin or rolling surface, lightly dust the rotis with dry flour.

    4. Heat an iron or heavy skillet on medium high heat. To test, sprinkle a few drops of water on the skillet. If the water sizzles right away, the skillet is ready. Place the one roti into the skillet. When the roti start to change color and start puffing flip it over. There will be some golden brown spots.

    5. Flip again after a few seconds. Using a flat spatula, press lightly on the puffed parts of the roti. This will help the roti puff up. Flip the roti again, until it has light golden-brown spots on both sides.
    6. Repeat the same process for remaining roties. Butter the roti, the side that is facing the skillet.
    7. Place the rotis in a container lined with a paper towel. Cover the container after each roti.

    Roti can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use, roti can be refrigerated for 5-6 days. Re-heat in a skillet

    Main Course
    Indian
    Chapati, Fulka, Healthy, Roti, Whole Wheat Bread

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