Best Nutritious Meethi Sweet Roti Recipes

NUTRITIOUS MEETHI (SWEET) ROTI

Steps:

• Mix wheat flour, salt and soda in a bowl.
• Rub in ghee.
• Add milk-sugar mixture.
• Mix well.
• The dough will be a bit sticky.
• Heat a flat bottom pan (tava).
• Pour few drops of ghee in the center and spread to the outside.
• Make small balls out of the dough.
• Roll them out not too large in size.
• Put each roti, one at a time, on the tava.
• Poke holes all over the roti using a fork.
• Cook the roti on one side till brown specs appear, then, flip, and cook on the other side till brown specs appear again.
• Remove from tava.
• Dip in hot tea and enjoy!
• Or, you can wrap these in aluminium foil and enjoy at a picnic!
• Please Note: You can substitute ghee with oil, if you wish, but make sure, then, that you use oil wherever I have specified to use ghee.

SWEET THAI ROTI

Steps:

• Sift the flour into a hill on a clean surface.
• Make a well in the middle and add in egg, melted butter, ice water and salt.
• Use your hand to incorporate the mixture into a dough. Knead until the dough is soft and form into balls about the size of a duck's egg.
• Roll lightly in oil and let rest for three hours.
• When you are ready to make the roti, roll each ball of dough as thin as it will go, forming a flat disk. Make a pile as you go.
• Warm frying pan at high heat. Add in oil. Place in the roti, flatten with heavy plate if it puffs up.
• Fry until light golden brown on both sides. Remove the roti from the pan, sprinkle with a little sugar and drizzle with the sweetened condensed milk.

ROTI

Steps:

• Sift both flours and salt into a large mixing bowl. Add 1 tbsp of the oil and 175-200ml warm water and bring together to make a soft but not too sticky dough. If it feels a little wet, add a bit more flour.
• Tip the dough onto a lightly floured worktop and knead for 4-5 mins or until smooth and elastic. Set aside in a lightly oiled bowl for 30 mins.
• Divide the dough into six equal-sized pieces (weigh each piece for accuracy if you like). Using a rolling pin roll each one into a thin circle about 18-20cm wide.
• Heat a little of the remaining oil and butter in a heavy-based pan over a high heat. Once foaming, add the rolled out roti, one at a time, and cook for 1-2 mins on each side or until speckled golden brown and beginning to puff up. Set aside on a warm plate until ready to eat.

INDIAN CORNBREAD ( MAKAI KI ROTI)

Steps:

• Grind the sweetcorn to a fine paste in a food processor, without adding any water.
• Mix the corn paste with the rest of the ingredients in a bowl to make a soft dough; only use water if needed.
• Divide the mixture into 6 equal portions and roll each one into a circle of 4" diameter.
• Heat a tava or frying pan and cook each roti on both sides on a slow flame until golden brown, using a little oil.
• I must admit I have to use more oil than stated but that may be my inexperience!
• My girls eat these on their own with some yogurt dip.