A Besan Roti Recipe Test
Some of the simplest Curry Focus recipes are for roti and chapati. What you are basically doing is mixing flour and water to make a dough and then rolling the dough into dough rounds that are then cooked over a high heat to produce thin bread.
I usually buy packs of roti when I use them but this weekend I decided that I would test a roti recipe from the Curry Focus website. There are lots of roti and chapatti recipes in the category of Indian bread recipes and I quickly decided to test one of the Besan roti recipes.
Nothing complicated about sourcing the ingredients for this recipe. Flour, water, salt and butter are pretty standard items in most kitchens.
I had a large container of dal curry in the freezer and defrosted this for the roti taste test (having a previously made curry meant that I could concentrate on making the roti while just heating up the curry).
Making the Besan Roti
As you would expect, this is a really easy recipe to follow. I made the dough without too much trouble although I did add a little too much water so had to add more flour in order to get a good dough that was smooth and was not sticky. I usually make dough one-handed (my left hand) so that I can grab spoons, knives or more flour without getting sticky dough everywhere.
I made the dough balls and rolled out the dough rounds before the tasting crew arrived and the dal curry was simmering nicely when they arrived.
Check out the pic of the coked roti. See how the roti are nice and round? I know that quite a few cooks can roll out the roti and get perfectly round roti by just using a rolling pin. But my rolling is well below that level and if I end up with a round roti then it is really just a coincidence. So what I do is roll out the dough and use a saucer, cup or bowl to use as a mold – I just put the mold onto the dough and cut around it with a knife. Impressive.
All of the uncooked roti were ready when the tasting team arrived.
Once the team had arrived, I turned on the oven and heated up a large frying pan over a medium to high heat.
Then I cooked the first roti. I find that making items such as roti needs a bit of trial and error. The amount of time needed to cook the roti mainly depends on the thickness of the dough and the temperature of the frying pan. And the frying pan usually gets hotter the more that it is used. So the first roti will usually take the longest time to cook and later roti will not need so long to cook. I think the trick with roti is to make sure that the frying pan is really hot before starting to cook the roti.
So I cooked the first roti, spread some melted butter on it, wrapped it in kitchen foil and popped it into the oven to keep warm.
Then I continued to cook the rest of the roti in the same way.
Tasting and Rating the Besan Roti
I served up the warmed up dal curry with the besan roti and the team happily grabbed rotis and used them to scoop up the dal curry. And they scooped up the dal pretty well. The roti were quite small but surprisingly filling and I could not eat more than 2.
The besan rotis were a hit and received a taste score of 8.5 out of 10 with a spice/heat rating of “None”.
Make the Besan Roti Again?
Yes, I will make roti again. Even though making these Indian breads is a bit fiddly, having to make dough and then cooking the dough, I find doing this to be quite satisfying. I know that it is just as easy to buy a pack of readymade roti and then heat them up for the meal but where is the fun on doing that?