Wednesday, September 26, 2012

Tangy Roti

Roti is generally a South Asian bread made from stoneground wholemeal flour, traditionally known as atta flour. Here is a recipe for roti, with thekera, which will add a tangy taste into it.


Whole Wheat Flour (Chapati Flour) – 2 cups
Salt – 1/2 tsp (optional)
Oil – 4 tsp
thekera soaked water (soaked for whole night)
All-purpose flour – for rolling and dusting


1. In a large mixing bowl, mix Chapati Flour and Salt well.
2. Add thekera soaked water a little at a time to form a medium soft dough ball. Do not overwork the dough. Add the chopped soaked thekera too.
3. Knead the dough once and divide into golf ball size balls. Dip one ball into the All-purpose flour to coat and roll it out into a thin disc. Keep dipping the rotli into the dry flour to prevent it from sticking to the rolling surface.
4. Shake or rub off excess flour from the rotli and place it onto the hot tawa. Cook on a hot tava (griddle), until both sides are ready.
5. Repeat with the remaining dough.


  1. Replies
    1. Minnie

      Thekera\mangosteen is a tropical fruit, grown in the humid climates of Southeast Asian countries such as Thailand, Malaysia, Vietnam, Indonesia, etc. Sour in taste, this fruit can be used raw or can be sun dried and preserved, as shown in the second image.
      In India, mangosteen can be found in good measure in my native state Assam. That apart, I believe it is also grown in areas like Malabar and Nilgiris. Back home, the fruit is commonly used in sour preparations like maas tenga (sour fish), tenga daal (sour daal), etc.

      You can check the link for better idea

    2. Hi Minnie,

      One more link for better idea

      Thanks :)