1 1/2 cup flour, whole wheat
1 medium beet, finely grated
2 tsp vegetable oil, or ghee salt
1 tsp pepper
1 tsp cardamom, powder
1 vegetable oil, or ghee for shallow fryin
1 flour, extra water for kneading
VARIATION MITHA LAAL ROTI
50 g sugar, castor, or jaggery* grated
Directions
Sift whole wheat flour in a bowl. dd salt, 2 tsp oil or ghee, cardamom
powder and grated beet (beetroot), mix well. Add water, knead to a
smooth dough. Divide the dough into 9 equal portions, shape them into
round balls. Flatten and roll out each ball into a disc of 5" (12 cm)
diameter. Dust with extra flour. Heat a griddle on a slow (low) fire.
Cook one at a time, using 2 to 3 tbsp oil or ghee. Shallow fry the
rotis by turning once or twice until both sides are cooked and turn
lightly brown. VARIATION: MITHA LAAL ROTI Take the same ingredients
as recipe of Laal Roti. Add 50 gm castor sugar* (fine granulated
sugar) or grated jaggery (a brown sugar available in Indian
groceries) before kneading with water and proceed the same way as
directed. Children love this roti.
Servings: 9 roti
Laal Roti Recipe brought to you by Recipe Ideas
Categories: Indian
The History of Recipes
Recipes as an idea can be traced back into history, at least as far back into history as the Egyptians, and possibly even further. Interesting though that maybe, these, ancient cook books were just simple pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe in existence, according to experts in ancient history is a series of stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. During the time of the Romans a man called Apicius compiled a few scripts describing recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were divided into starters, main course and desserts, something that is very familiar to us today. Additionally, he informs us how the cooks of Roman times used many spices and herbs, including a few that are still present in modern kitchens like basil, fennel and parsley. Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from Arab cooking, such as coriander, parsley, and basil. The introduction of these new herbs and spices was responsible for a torrent in cookery books, some of which are kept safe in private collections. The arrival of TV brought us TV cookery programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Laal Roti recipe.
