Layered roti or chapati is an easy and essential flatbread recipe made with just wheat flour. this is perhaps one of the essential dish Indian households for both lunch and dinner. I also share rigan batata sabzi which is a simple dry curry made with brinjals, potatoes, and special masala. It is a quick and no-fuss recipe made with ingredients that you are sure to have at home. Do try this!
For layered roti
- Firstly, firstly kneading is the key step for getting a soft and puffy roti. Also, I knead roti dough with milk and water mixture, instead of it, you can use slightly warm water to soften the dough.
- To get a puffy roti and chapati do not rest the rolled round disc. I recommend rolling it and frying the disc immediately or simultaneously.
- cook roti on medium flame, also does not overheat the frying pan as the disc may stick to the pan.
- Lastly, layered roti can be stored in an airtight container wrapped in a towel or tissue paper.
For rigan batata sabzi
- Firstly, cut rigan (brinjals) and potatoes into medium thick slices, do not cut them into thin slices. You can also cut it into slightly bigger size square pieces.
- Secondly, roast masala on low flame so it becomes aromatic, and Grind masala into a coarse powder, so it will give a slightly crunchy taste while eating sabzi.
- Lastly, rigan batata nu shak tastes great with roti and raita.
4 padvadi rotli | 4 layered chapati | pulka recipe | rigan batata nu shak | Gujarati sabzi
For layered roti
- 2 cup wheat flour
- Pinch of salt
- 2 tbsp oil
- 3 tbsp milk
- Water as required
- Oil for roti layering
- Dry flour for layering and rolling
- Ghee for greasing
For rigan batata nu shak
- 1 tbsp coriander seeds
- 1 tsp cumin seeds - jeera
- 2 tbsp peanuts
- 1 tsp fennel seeds
- ¼ tsp black pepper
- 400 grm medium size rigan - brinjals
- 200 grm potatoes
- 4 tbsp oil
- 1 tsp cumin seeds
- Pinch of hing
- Some curry leaves
- 1 tsp green chilli paste
- ½ tsp ginger paste
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp red chilli powder
- ½ tsp garam masala
- Coarsely grinded masala
- Salt to taste
- 1 tbsp jaggery
- 1 tsp lemon juice
- Some coriander leaves
Making layered roti
- Add 2 cup wheat flour pinch of salt and 2 tbsp oil into a large bowl; combine it.
- Now in a bowl, add milk to water and mix well. Then add the mixture a little at a time and knead until the dough gathers together to form a firm dough mixture.
- Then sprinkle little water and knead the dough for 2-3 minutes until it becomes soft and starchy.
- Now add 1 tsp oil and knead the dough for 1 min.
- Apply some oil and cover and rest the dough for around 15 minutes.
- Take lemon size balls from the dough. Coat the dough with dry flour and roll it out into a round shape thick roti.
- Apply some ghee and sprinkle dry flour on its top surface and fold it into a half circle.
- Again spread ghee and dry flour on it and again fold into a triangle-shaped layered pattie.
- Coat it with dry flour and roll it. Also, roll its edges and make it thin and round roti.
- Place it on a hot tawa and cook over medium flame.
- Serve layered roti with sabzi and salad.
Making rigan batata nu shak
- Cut rigan (brinjal) and potatoes into medium thick slices.
- Now in a pan, add coriander seeds, cumin seeds, peanuts, fennel seeds, and black pepper. Saute on medium flame till it is slightly golden brown and aromatic. Switch off the gas and cool down the roasted masala.
- Then add masala into the mixture jar and grind it into a coarse powder. Keep it aside.
- Now in a pan, add some oil and fry rigan and potato chips till it becomes slightly soft and cooked 80%. Take it out into a plate.
- Then in the same pan, add 3 tbsp oil, cumin seeds, hing, curry leaves, green chili paste, and ginger paste. Saute it.
- Now lower the flame, and add turmeric powder, red chili powder, coriander powder, and garam masala. Saute it.
- Then add fried rigan and batata slices. Mix well.
- Now add grinded masala, salt, and jaggery. Mix well.
- Cover and cook sabzi on low flame, so masala absorbs in it.
- Now switch off the gas, and add lemon juice and coriander leaves. Mix well.
- Rigan batata nu shak is ready. Serve with roti and raita.
- For super soft and fluffy roti, knead roti dough with a milk-water mixture.
- Instead of the milk-water mixture, you can use slightly hot water to knead roti dough.
- Sprinkle some water and knead roti dough till it becomes soft and starchy.
- Apply some oil and sprinkle some dry flour to make a layer in the roti.
- Roll roti’s corner and make it thin and round shape.
- Roast roti on medium flame, do not roast it on low flame.
- stored roti in an airtight container wrapped in a towel or tissue paper.
- Cut rigan (brinjal) and potatoes into slightly thick and long slices.
- Fry rigan on medium flame till it becomes slightly soft and cooked 80%.
- Roast masala on low flame till it becomes aromatic and slightly golden brown.
- Crush masala into a coarse powder, do not grind it into fine powder.
- Cover and cook sabzi on low flame for 5-7 minutes, so masala absorbs in it.