This raita and roti make a great snack, light meal, appetizer, or an accompaniment to some other entrée. If you like ztatziki and pita, then this is going to make your day! This raita is pretty pink, cooling and refreshing. The tandoori style missi roti is warm and savoury. This also pairs nicely with our Roasted Pomegrante Seed Chutney – wink wink nudge nudge!
Desperate times call for desperate measures! The term “tandoori” refers to a style of cooking, usually in a clay oven, called a tandoor. We are making tandoori style roti on the stove top tawa because we can’t all be so lucky as to have a tandoor. The result though is a pretty good mimic of the real thing. Brushing the roti with water before cooking allows for steam to help cook through the roti, once the water is evaporated the dry hot pan leaves a light char intensifying the flavours.
Foodie Confession! … I had never eaten raw beets before I tried this. As a life long beet-hater I was surprised at how good they are raw. Like, I might have to start eating them kind of good; sweet and tender and fresh tasting. Don’t tell my mother.
Beet and Cucumber Raita
This dish can be prepared ahead of time and will last 2 to 3 days in the refrigerator.
|2 1/2 cups||Plain Yogurt|
|¼ tsp.||Black Salt Powder|
|¼ tsp.||Cumin Powder|
|–||Salt and pepper to taste.|
- To a serving bowl add the water and yogurt and whisk until smooth.
- Peel and grate the beet.
- Grate the cucumber.
- Add the cucumber, beet, cumin and black salt to the yogurt and stir to combine.
- Season with salt and pepper to taste.
Tandoori Missi Roti
Makes approximately 20 – 6inch roti, and takes about 40 minutes. Extra dough can be stored in the refrigerator for 2 to 3 days and prepared as needed.
|4 cups||Whole Wheat Flour|
|2 cups||Chickpea Flour|
|1 tsp.||Red Chili Powder|
|1 tsp.||Garam Masala|
|1 tsp.||Carom Seeds (Ajwain)|
|1 tbsp.||Kasoori Methi|
|1 tsp.||Coriander Powder|
|2 tbsp.||Olive Oil|
|½ cup||Chopped Cilantro / Coriander|
|1 ½ cups||Water|
- Finely dice the onion and green chilies.
- In a bowl, combine the flour, onions, chilies, spices, and olive oil.
- Add the water and work into a soft dough.
- Allow the dough to rest for 20 to 30 minutes.
- On a floured workspace, divide the dough into even portions and roll into balls.
- With a rolling-pin, roll each ball as thinly as possible into circles.
- Heat a tawa or non-stick frying pan until very hot.
- Reduce the heat to medium and add the first roti.
- Lightly brush onsite of the roti with water
- Place the roti watered side down on the hot pan until it begins to bubble.
- Using a knife or spatula lift the roti from the pan.
- If you are using a gas stove you can flip the roti and cook the other side directly on the open flame until browned. Otherwise, rub with a small amount of oil and heat in the pan until browned.
- Remove from the pan and dab with butter.
- Repeat for each ball of dough.
- Cooked roti can be wrapped in foil to keep them warm.