Best 2 Nutritious Meethi Sweet Roti Recipes
Embark on a culinary journey to relish the delectable Meethi Sweet Roti, a harmonious blend of flavors and textures that will tantalize your taste buds. This traditional Indian flatbread combines the essence of sweet and savory, making it a perfect accompaniment to a variety of dishes. With its crispy exterior and soft, chewy interior, Meethi Sweet Roti is a delightful treat that can be enjoyed for breakfast, lunch, or dinner. Discover the art of preparing this beloved flatbread with our comprehensive guide, featuring step-by-step instructions and a treasure trove of tips and tricks. Explore variations of this versatile dish, including the Rava Meethi Roti, made with semolina flour for an extra layer of crunch, and the Besan Meethi Roti, crafted with chickpea flour for a nutty flavor. Delve into the culinary heritage of India and savor the timeless flavors of Meethi Sweet Roti.
Check out the recipes below so you can choose the best recipe for yourself!
SWEET ROTI
Crispy, flaky, chewy, sweet, gooey-you get all of these sensations at once when you bite into freshly made roti.
Provided by Leela Punyaratabandhu
Yield Makes 4 roti
Number Of Ingredients 9
Steps:
- Combine both flours, the sugar, salt, and 1 tablespoon of the oil in a bowl and stir with your hands to mix. With one hand, gradually add the water to the flour mixture while mixing everything together with the other hand, halting the addition of water when a shaggy ball of dough has formed that cleans the bottom and sides of the bowl. (Be sure not to use more than 3⁄4 cup water.)
- Divide the dough into four equal portions (a kitchen scale helps here), then form each portion into-this is crucial-a smooth, crack-free ball.
- Place the balls in a food storage container with a lid. Pour the remaining 2 tablespoons oil over the dough balls and flip them around so they are evenly coated with the oil. Cover the container and refrigerate for 48 hours. The dough needs to come to room temperature before it can be used.
- Put a roti dough ball in the middle of a large work surface, making sure it is surrounded by at least 6 inches of empty space on all sides. Using a rolling pin or the heel of your palm, flatten the dough into a 4-inch round of even thickness. Gently stretch the dough as thinly and as evenly as possible. The easiest way to do this is to pull from the center and work your way toward the edges, pressing the edges down against the work surface to secure the initial stretch, then stretching again until you have a large, paper-thin round (the edges will be slightly thicker than the middle, but as long as they are no more than 1⁄4 inch thick, don't sweat it). The round should be 15 to 18 inches in diameter. Leave the dough there for now.
- Heat 1 tablespoon of the ghee in a 10-to 12-inch frying pan over medium heat. When the ghee is hot, quickly fold all four edges of the stretched dough toward the middle to form a roughly 5-inch square. Holding the square by the top corners, quickly lay it, seam side down, in the hot frying pan. Fry, pressing down the dough with a spatula as you go, until golden brown on the underside, about 2 minutes. Flip the square and fry, adding another 1 tablespoon of ghee to form a shallow pool of oil (not to keep the roti from sticking to the pan, but to ensure flakiness), until the second side is golden brown, about 2 minutes longer. Transfer to a plate, seam side up. Drizzle about 1 tablespoon or slightly more of the condensed milk evenly over the surface and sprinkle with 1 teaspoon of the sugar, then roll up the roti like a yoga mat. Repeat with the remaining dough, condensed milk, and sugar. Enjoy while still warm and crisp.
NUTRITIOUS MEETHI (SWEET) ROTI
This is my dad's favourite! I made it for dinner tonight and it was gone in micro-seconds:) Kids, adults, grandparents, guests, all love it!
Provided by Charishma_Ramchanda
Categories Breads
Time 20m
Yield 8 rotis
Number Of Ingredients 6
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.
Tips:
- To make the perfect dough, use a combination of all-purpose flour and semolina flour. This will give the roti a soft and chewy texture.
- Knead the dough well until it is smooth and elastic. This will help the roti to roll out easily and evenly.
- If the dough is too sticky, add a little more flour. If it is too dry, add a little more water.
- To make the filling, use fresh methi leaves. This will give the roti a vibrant green color and a delicious flavor.
- Add some grated jaggery to the filling for a sweet and savory taste.
- Roll out the roti thinly to ensure that it cooks evenly.
- Cook the roti on a hot tawa until it is golden brown on both sides.
- Serve the roti hot with your favorite chutney or pickle.
Conclusion:
Methi sweet roti is a delicious and nutritious flatbread that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The combination of methi leaves, jaggery, and spices gives this roti a unique and flavorful taste. So next time you are looking for a healthy and satisfying snack or meal, give methi sweet roti a try!
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