Ingredients and Method to make Chia seeds Roti
2 cups whole wheat flour (atta/ godumai maavu)
3 tbsp whole chia seeds soaked in 1/2 cup of water for about 30 mins (can be substituted with milled chia seed/ chia seed powder, see notes)
salt to taste
1/4 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp garam masala (or to taste / can be substituted with any other curry powder)
water as needed
1 tsp oil
a little extra flour for dusting
a few drops of oil/ clarified butter (ghee/nei) (optional) (use oil for a vegan version)
Soak chia seeds in approx 1/2 cup of water for 30 mins or so. Mix once halfway to ensure even soaking, the chia seeds become gelatinous and kind of thick.
In a large bowl, assemble all the dry ingredients and mix well. Add the soaked chia seeds along with the water and mix into the flour. Add water as needed to knead into a soft and non sticky dough, add 1 tsp oil and knead again.
The copyright of this content belongs to Veginspirations.com
Keep dough covered and allow it to "rest" for at least thirty minutes
Divide dough into equal lemon sized balls. Using a little flour for dusting roll the dough into an even circle of desired thickness.
Heat a flat pan/ griddle/ tawa on medium heat. When hot place rolled out dough on it and allow it to cook until light brown spots appear on the lower side. Flip over and cook the other side until light brown spots appear on it.
If you plan to use clarified butter/ ghee/ oil, it can be applied to the side facing upwards after flipping the roti and flip back again for the other side to cook for another few seconds. Using oil/ ghee is not required at all, since this roti is pretty soft as it is, especially if served immediately after making.
Remove and serve hot with curry of choice/ dhal of choice
Notes:
You can also used milled chia seeds / chia seed powder for this recipe. If you do, then just mix the powder into the flour along with the spices, then add water and knead into a soft non sticky dough. Proceed with the rest of the recipe as mentioned above. I've used both and notice that when using ground chia seeds, it blends in better and the roti tastes more conventional, whereas when using the whole chia seeds it adds a light crunch to the roti that I personally like but which definitely cannot be described as conventional :)
2 cups whole wheat flour (atta/ godumai maavu)
3 tbsp whole chia seeds soaked in 1/2 cup of water for about 30 mins (can be substituted with milled chia seed/ chia seed powder, see notes)
salt to taste
1/4 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp garam masala (or to taste / can be substituted with any other curry powder)
water as needed
1 tsp oil
a little extra flour for dusting
a few drops of oil/ clarified butter (ghee/nei) (optional) (use oil for a vegan version)
Soak chia seeds in approx 1/2 cup of water for 30 mins or so. Mix once halfway to ensure even soaking, the chia seeds become gelatinous and kind of thick.
In a large bowl, assemble all the dry ingredients and mix well. Add the soaked chia seeds along with the water and mix into the flour. Add water as needed to knead into a soft and non sticky dough, add 1 tsp oil and knead again.
The copyright of this content belongs to Veginspirations.com
Keep dough covered and allow it to "rest" for at least thirty minutes
Divide dough into equal lemon sized balls. Using a little flour for dusting roll the dough into an even circle of desired thickness.
Heat a flat pan/ griddle/ tawa on medium heat. When hot place rolled out dough on it and allow it to cook until light brown spots appear on the lower side. Flip over and cook the other side until light brown spots appear on it.
If you plan to use clarified butter/ ghee/ oil, it can be applied to the side facing upwards after flipping the roti and flip back again for the other side to cook for another few seconds. Using oil/ ghee is not required at all, since this roti is pretty soft as it is, especially if served immediately after making.
Remove and serve hot with curry of choice/ dhal of choice
Notes:
You can also used milled chia seeds / chia seed powder for this recipe. If you do, then just mix the powder into the flour along with the spices, then add water and knead into a soft non sticky dough. Proceed with the rest of the recipe as mentioned above. I've used both and notice that when using ground chia seeds, it blends in better and the roti tastes more conventional, whereas when using the whole chia seeds it adds a light crunch to the roti that I personally like but which definitely cannot be described as conventional :)
