Tag: roti

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Food Blog Vegan MoFo

#VeganMoFo Day 10: Making Fusion My Own

I mean, I guess, kinda. I love Indo-Chinese food, which is already a fusion, so I tried to make some of that at home: gobi manchurian and salt and pepper tofu with roti. Why reinvent a pretty good wheel?

OK, well, I did try to make it “me,” too. So it’s Indo-Chinese-Emily fusion. I baked the cauliflower in its batter – and threw in a few halved brussels sprouts, just to see if it’d work. (Verdict: kinda!)

I figured eating it with roti would lean into the “Indo” part of the fusion, but added a nicely minced scallion in the dough. I really like making flatbread. It takes some practice to roll the dough out perfectly thin and reasonably well-shaped. The way it puffs up when it hits the hot skillet is impressive. And really, it just tastes good for something that is so simple, ingredient-wise.

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Food Blog

Quick chickpea-spinach curry and roti

Confession: although I have at least five different Indian cookbooks, I made this Indian-inspired recipe from Bon Appetit magazine. Well, with a couple minor adjustments – I added hot sauce and lime juice at the end. It’s not very authentic (whatever that means, really), but it is quick and flavorful.

The roti are a basic recipe, but the more I make them, the better they get. These rolled out super thin and wide, but puffed and blistered perfectly during cooking to give them a nice flaky texture that was soft enough to use for scooping. I also threw a handful of chives in the dough, just because they were handy.

All in all, a satisfying, quick (other than griddling the flatbread) Friday night dinner.

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Food Blog

Making up a batch of roti – I rolled them out extra thin and added a handful of chives in the dough, because I had some sitting around, purposeless. I love it when they blister and puff while they brown.

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Food Blog

Tonight’s dinner includes mung dal, garlic-ginger kale, toasted cashew and tomato salad, and freshly griddled scallion roti

This was the best luck I’ve had with flatbreads probably ever, in terms of texture. The recipe is very simple: 2 cups whole wheat pastry flour, 1 cup water, then kneaded in some chopped green onion for funsies (guess what I stocked up on at the market this week?). My usual inclination is to get the dough so it’s a little too dry; I let this stay a bit tacky and just used flour when flattening it out into roti, which I did with my hand, much like working a pizza crust. Cooked in my trusty cast iron skillet with some oil, it got brown and bubbly but remained soft and pliable. Definitely gotta do that again.

The dal is easy – mung dal has the wonderful quality of pureeing with a simple whisking once cooked, so that went in the multicooker with turmeric, ginger, and salt. After it was cooked and pureed, I threw in a little frypan on oil, toasted cumin and mustard seeds, cayenne, and coriander.