Roti / Chapati / Phulka has become a staple diet in my household!
Today’s recipe is a one of a kind recipe that my mother in law and I discovered a couple of years ago in cookery show. We tried it that very day and instantly fell in love with the super soft texture and the melt in the mouth taste of this rice ball stuffed roti.
The key to this recipe is the ratio of water to the rice flour. It has to be 1:2
So here is my recipe for Rice Ball Stuffed Roti 🙂
Preparation Time: 10 minutes
Cooking time: 15 minutes
Rice Flour – 1 cup + 2 tbsp
Water – 2 cups (1:2 ratio of rice flour: water)
Ajwain – 1 tsp
Cumin Seeds – 1 tsp
Coconut Oil – 1 tsp
Salt – 1/2 tsp
Chapati/roti dough – for the rotis
In a saucepan, add 2 cups of water, ajwain, cumin seeds, coconut oil, and salt.
Now add the rice flour slowly, stirring continuously.
Keep the flame on, till the water evaporates, and the rice flour is cooked well.
Cover and allow it to cool.
Meanwhile, you can prepare the roti dough the way you make it for the phulkas or rotis.
Now, take the cooked rice flour mixture. Add 2 tbsp of rice flour. Mix and knead well into a soft dough.
Grease your palm with oil and make small balls of the cooked rice flour.
To make the rotis – Take a small portion of the roti dough, roll it into a small circle, stuff the rice bowls on the rolled out rotis just like you do for any stuffed parathas.
Once stuffed, dust some flour and roll out thin rotis or chapatis.
Heat a pan or tawa, add drops of oil. Cook the rotis well on both sides till done.
Super soft and melt in the mouth rotis are ready to be served
Serve hot with Raita or sabji and pickle.