Punjabi partha
Make a batch of comforting veggie Punjabi partha, packed with charred aubergine, tomatoes, onions and chillies. Serve with a stack of warm rotis
Jay's roti
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 12
Skip to ingredients
- 260g fine durum wheat flourplus extra for dusting
- 1 tbsp vegetable oil
Nutrition: Per serving
- kcal88
- fat1g
- saturates0.2g
- carbs0g
- sugars17g
- fibre1g
- protein2g
- salt0.6g
Method
step 1
Stir together the flour, oil, 1 tsp salt and 180ml water in a bowl until the mixture pulls away from the sides. Turn out the dough onto a well-floured work surface. Knead until smooth and pliable, about 10 mins.
step 2
Divide the dough into 12 equal pieces (about 37g each), form into balls and cover with a damp cloth while you roll them out.
step 3
Flatten the balls with the palm of your hand, then use a rolling pin to make each roti 15-20cm in diameter.
step 4
Heat a non-stick frying pan or tava (a round and flat or curved Indian pan) over a medium-high heat. Cook the roti for 1 min before turning over, then turn again after another minute. The roti should have some darker brown spots when finished. Best served warm.
