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
It is actually possible to trace the history of recipes far back into antiquity, at least as far back into history as early Egypt, and possibly even further. Interesting though that is, mostly, these old records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. As we move on, we have a couple of cookery books dating from the fourteenth century : one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these books have no connection with the indian food that we all know today, but instead accounts of the types of meals eaten by the rich people of the period. During the next few centuries, the rich families of Europe competed to lay on the most exotic banquets, and because of this the best chefs and their collection of recipes were greatly in demand. Even so, it wasn`t until the 19th century that haute cuisine and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and writing down recipes to allow everyone to enjoy them. By the advent of the 20th century, recipe books were highly popular mostly due to higher levels of literacy, people having increased free time and being a little richer. The revolution that is television brought us TV cooks and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Laal Roti recipe.
