Pad Wali Rotli With Bhavnagari Marcha
Gujaratis are known to have a yen for travel and it is rare to find a Gujarati travelling without his homemade food. The pad wali rotli with Bhavnagari marcha is the second-best combo for travels after theplas. The use of ghee in the unique preparation of the rotli keeps it soft and its flavourful but mild taste is well countered by the long-standing Bhavnagari marcha which is a spicy and tangy accompaniment with the rotli.
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Bhavanagri Marcha
- Duration:5 minutes
- Serves:2–4 people
Authenticity Slice
Use fresh and plump chillies for best results. If you want smaller pieces, instead of slitting, you can cut the mirch into roundels.
Ingredients
- Bhavnagari chillies, slit vertically (1 cup)
- Oil (1 tsp)
- Asafoetida (hing) (pinch)
- MTR Haldi/Turmeric Powder (1 tsp)
- Black salt (kala namak) (1 tsp)
- MTR Dhaniya/Coriander Powder (1.2 tsp)
Method
- Heat oil in a non-stick pan, add hing, Bhavnagari chillies, MTR Haldi Turmeric Powder, black salt and salt, and mix well.
- Cook on a low flame for 1–2 mins while stirring in between.
- Add MTR Dhaniya/Coriander Powder, mix well and cook on a low flame for another minute.
- Serve hot.
Pad Wali Rotli
- Duration:10 minutes
- Serves:2–4 people
Authenticity Slice
Liberal use of desi ghee is not a bad idea as this keeps the roti soft and also acts as a preservative.
Ingredients
- Wheat flour (atta) (1 cup)
- Salt to taste (1tbsp)
- Oil (as required)
- Desi ghee ()
Method
- In a paraat, add atta, oil and salt to taste.
- Mix well and knead it into soft dough using water.
- Divide the dough into equal lemon-sized sized balls and keep aside.
- Take two balls and roll them into small-poori sized discs.
- Apply some melted ghee on one side of the roti and place the other disc over the first disc, and flatten.
- Dust off excess flour and heat it on a hot tawa until cooked and puffed on both sides.
- Serve hot or store.
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