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Welcome to your instructions for
the Pure Punjabi Roti meal sachet
We want you to enjoy preparing North Indian dishes the traditional way using our meal sachets, and for it to help you in achieving a healthy lifestyle and nutritious meals.
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Below are your step-by-step instructions, with guidelines for preparation times and cooking times, along with a picture of the finished bread.
If you discover any particular favourites as you cook your way through your meal kit sachets, then simply click on the image of the dish to re-order that sachet.
Roti Mix Instructions
Roti is the every day bread eaten throughout Punjab (and India). The size of the finished roti will vary from region to region across India. Roti normally accompany vegetarian dishes (Dhals, Saabjis / vegetable dishes, and Paneer (Indian cheese).
This mix will make 5-6 Rotis (chapattis)
Prep time: 5-6 minutes
Rest time: 10 minutes
Cooking time: 15-20 minutes
1 sachet of Pure Punjabi Roti Mix
Approximately 120-150ml tap water
Click here to see our step-by-step pictorial on how to make roti (we definitely recommend having a look!).
Method:
- Pour most/180g of the roti flour (we call this 'atta') into a large bowl and slowly pour in approximately120ml of tepid water, mixing loosely with your fingers to form a crumble like mixture. Add the water a little at a time as you may not need all of it Making roti is by 'feel' so does need practice.
- Start to work the dough together and then knead it until smooth and leave for 10 minutes. The dough should have a medium resistance and feel firm yet a bit sticky. *Note - slightly firmer than bread dough. If too hard then wet your knuckles and knead in more water. If too soft, then flour your knuckles and knead in until firmer.
- After resting the dough, knead again for a few minutes. The dough will now feel slightly softer than bread dough, will not feel so sticky and more springy. Tear off a piece of dough about the size of a Satsuma (either make one dough ball at a time if you have a good eye for sizes, or form 6 small dough balls in one go).
- Pre-heat a hot plate, (tava), griddle or flat bottomed frying pan to a medium-high heat.
- Using a rolling pin, roll out the flattened pera/disc of dough to roughly the size of a side plate, ensuring that you turn the flattened disc often and apply even pressure when rolling to give a round shape! As you roll out, if the roti is sticking, dip both sides in the flour, but you must shake off the excess flour. You need just enough flour to prevent sticking or your cooked roti will be dry.
- Carefully place the roti onto the tava or hotplate, by 'slapping' it on with the flat of your hand. Ensure that it lies completely flat on the tava and that there are no air bubbles. Be careful not to catch it with you nails or pierce it while cooking or it will not rise. *Tip - You can use a flat smooth edged spatula to help turn the roti, if you are not accustomed to touching the hotplate with your fingers!
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Cook the first side of the chapatti for only about 5-6 seconds or when you see the raw dough start to change colour. Turn over as soon as you see the colour start to change, then cook the other side for about 10-15 seconds or until brown spots appear, then place the first side that was cooked, so that it faces direct heat,either upwards under direct heat (a grill) or facing downwards with the use of a roti puffer, over direct heat or flame (gas hob) until it puffs up. Be careful of the hot steam! Serve buttered
To ensure success you must look at our roti pictorial.
Roti is traditionally served with plant-based dishes and is delicious with our Masoor di Dhal Mix.
* Tip: Only want to eat 1 or 2 portions at a time? Simply use half (or quarter) of the sachet, and adjust the remaining ingredients accordingly.
We love to see your culinary creations! So post your dish as ‘Pure Punjabi roti’ on social media and tag as @PurePunjabiLtd so we can see!
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