Looking for a tasty, yet healthy and gluten-free recipe? You've landed at the right place, I have for you traditional Pashti recipe, also known as chawal ki roti. This recipe is gluten free, healthy and indulging. Traditionally, there are two ways of making chawal ki roti, you knead the dough with hot water in one method; whereas you cook the dough in boiling water and then knead it in the other method. Today, we'll be making chawal ki roti using the second method. This roti tastes best with Peanut Chutney. Check out the step-by-step picture instructions for this recipe. Try it out and let us know in the comments how it turned out.
INGREDIENTS:
- Rice flour- 2 cups
- Salt- to taste
- Water- 3 cups
- Oil- to knead, for cooking the rotis
procedure:
- Take water in a thick-bottomed vessel, allow it to come to a rolling boil.
- Add salt to it and gently add the rice flour to it. Don't use any spoon to mix it. Allow the rice flour mix to boil.
- Cook this mixture without stirring for 10 mins. Cook it until it absorbs all of the water from it.
- Switch off the flame and start to knead the dough using a clean wooden stick (I use the stick used to make ragi mudde or hittu). Knead the dough carefully as the dough and the vessel are very hot.
- Remove the dough in a bowl,
drizzle some oil over it and knead it again until it takes shape and becomes smooth.
- Place a clean plastic wrap over the slab, drizzle some oil over it and roll into a thin roti. I usually cut out the edges using a round lid.
- Place the roti over a hot tawa, allow it to cook on one side for a min undisturbed.
- Make sure that you don't flip it too soon as it tends to break easily. After a min or two, gently flip the roti and cook the same way this side too.
- Apply oil on both sides and cook till crispy. Rice flour roti takes more time to cook than wheat chapati.
- Gluten-free chawal ki roti AKA pashti is ready. Tastes great with Peanut Chutney.
