Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Dadranagarhaveli · Dinner

Roti with Vegetable Stew

Traditional 11. Roti with Vegetable Stew recipe

🧺 Ingredients

• Wheat flour for roti: 80g (for 2 rotis)
• Water for roti: 60ml
• Salt for roti: 1g
• Oil for cooking: 2ml per roti
• Mixed vegetables (diced small): 150g (carrots, beans, potatoes, peas)
• Onions: 30g (chopped)
• Ginger: 8g (minced)
• Oil for stew: 5ml
• Cumin seeds: ½ tsp (1g)
• Water for stew: 200ml
• Salt for stew: 2g
• Turmeric: ⅛ tsp (0.25g)

👩‍🍳 How to make Roti with Vegetable Stew

1. Rotis: knead flour, water, salt (1 min).
2. Divide into 2 balls.
3. Roll to 6-inch circle.
4. Cook on griddle (100°C) 45 secs per side, brush oil.
5. For stew: heat oil, add cumin seeds, onions (1 min).
6. Add vegetables, ginger, cook 2 mins.
7. Add turmeric, salt, water.
8. Bring to boil (100°C), reduce to low (70°C), cover, cook 15-18 mins until vegetables tender.
9. Serve 1 roti per person with stew portion.
10. Visual cue: vegetables soft, stew medium thick.
11. Heat level: low.
12. ---

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