1 INDIAN RECIPE, TWO WAYS – WAY HEALTHIER THAN A TAKEOUT!
Now full disclaimer here guys. I can’t lay claim to making those incredibly roti’s all by myself. I used my trusty new Rotimatic Machine to try my hand at whipping up some healthy ones.
I used just Extra Virgin Olive Oil, wholemeal flour and water. The machine mixes it together in the right proportions, kneads the dough and even cooks the roti to your desired thickness (I like mine thin). It’s incredibly clever and SO much healthier than your usual takeout. I love that I’m in total control of the ingredients too. There’s so many unhealthy versions out there at restaurants and take-outs. No hidden additives, chemicals, or preservatives. YES! It also works with gluten-free flour for sensitive tummies AND even makes pizza bases. Blown away. Okay, before I get any more excited, let’s keep it simple with those Roti’s to begin.
Traditional Indian Roti
- Wholemeal Flour
- Olive Oil
Cooked in the Rotimatic. If you’d prefer to make these by hand, just be prepared to take a little while longer.
To turn these beautiful hot roti’s into something more substantial, I firstly made a traditional cucumber pickle.
Quick Cucumber Pickle:
- 1 cup water
- 1/3 cup vinegar (white, apple cider, and rice wine all work)
- 2 tsp good quality sea salt
- 2 cups thinly sliced cucumbers
Just ensure the cucumbers are submerged in the pickling water and stick them in the fridge until you’re ready to eat. Add a few drops of liquid stevia if you like a bit of sweetness in your pickle.
- 1/2 cup plain unsweetened yoghurt
- 2 tsp turmeric powder
- 1/2 tsp Sea Salt
Mix well and set aside.
- 1 cooked chicken breast, cubed
- 1/2 cup yoghurt
- 2 tsp chilli powder
- 2 tsp curry powder
- black pepper and salt to taste
Mix all the ingredients together until the chicken is well coated.