Poha Roti – South Indian Style

Step 1: Saute Chutney Base

Heat 2 tablespoons of gingelly oil in a pan. Add 8 garlic cloves, 4-5 kashmiri chilies, and 1 sprig of curry leaves. Saute for 1 minute until the garlic is lightly golden and the chilies are aromatic.

Step 2: Add Onion and Tomatoes

Add 1 medium sliced onion to the pan and saute for 1 minute until it turns translucent. Then, add 3 chopped tomatoes, salt to taste, and 1/4 teaspoon of turmeric powder. Mix all the ingredients well.

Step 3: Cook Tomatoes

Cover the pan with a lid and cook for 2 minutes on medium heat until the tomatoes soften and release their juices.

Step 4: Cool and Blend Chutney

Remove the pan from heat and allow the mixture to cool completely. Transfer the cooled mixture to a blender and blend into a fine, smooth paste.

Step 5: Prepare Chutney Tempering

Transfer the blended chutney to a bowl. In a small tempering pan, heat 1 tablespoon of gingelly oil. Add 1/2 teaspoon of mustard seeds, 1/4 teaspoon of cumin seeds, 6 chopped garlic cloves, and 6-8 curry leaves. Saute until the mustard seeds splutter and the garlic turns light golden.

Step 6: Combine Tempering with Chutney

Pour the hot tempering over the prepared tomato chutney in the bowl and mix well. Your tomato chutney is now ready.

Step 7: Prepare Poha

Rinse 1 cup of thin poha (flattened rice) thoroughly in a strainer. Drain the water completely. Transfer the rinsed poha to a bowl, add a little water (just enough to moisten it), and let it soak for 5 minutes.

Step 8: Mash Poha

After 5 minutes of soaking, mash the poha well with a spoon until it becomes soft and pliable.

Step 9: Combine Roti Dough Ingredients

Add 1/2 cup rice flour (pathiri rice flour), 1/2 cup fresh coconut, 1 medium finely chopped onion, 2 tablespoons chopped coriander leaves, 1 sprig chopped curry leaves, 1 finely chopped green chili, 1 teaspoon cumin seeds, salt to taste, and 1/2 teaspoon chili flakes to the mashed poha. Combine all the ingredients well with your hands.

Step 10: Knead Dough

Add water gradually, as required, and knead the mixture into a soft, cohesive dough.

Step 11: Form Roti

Take a small portion of the dough and roll it into a smooth ball. Place a piece of butter paper (or parchment paper) on a cutting board and spread a little oil on it. Place the dough ball on the oiled butter paper and gently flatten it with your palm to form a thin, round roti.

Step 12: Cook Roti (First Side)

Heat a tawa (griddle) and drizzle some oil on it, spreading it evenly with an onion piece or a brush. Carefully transfer the flattened roti from the butter paper onto the hot tawa. Drizzle a little more oil around the edges. Cover the tawa and cook for 2-3 minutes on medium flame until the bottom is lightly golden.

Step 13: Cook Roti (Second Side)

Flip the roti over using a spatula. Cover and cook for another 2-3 minutes until both sides are golden brown and cooked through.

Step 14: Serve Poha Roti

Serve the hot Poha Roti immediately with the prepared tomato chutney.

• Ensure you use thin poha for the best texture in the roti.

• Adjust the amount of green chilies and chili flakes in the roti dough and kashmiri chilies in the chutney according to your spice preference.

• Using butter paper or parchment paper makes flattening the roti much easier and prevents sticking.

• For added nutrition, you can mix finely grated carrots or chopped spinach into the roti dough.

• Replace rice flour with whole wheat flour for a different flavor and texture profile in the roti.