Gobi(cauliflower) roast with Roti
‘Gobi’..’Roti’..its Greek…errr Hindi to me?
‘Gobi’ is Hindi for cauliflower.So the dish is,roasted cauliflower with tortilla.Lets talk about both individually.
Gobi-Cauliflower : It was and still is one of my favorite vegetable.It surprises me every time when i hear someone saying,they don’t like cauliflower.I always think,it is probably because,they have tasted it from the veggie platter with ranch dip more often then any other way. Seriously?Raw?Really?I will save the adjectives.
Wish they had tasted my mom’s ‘Aloo Gobi Dum’ with ‘Poori’.Heaven.She prepared it every year on Jan 14 or Jan 15th,during the festival of ‘Makar Sankranti’.A time of transition.Harvest season in many part of India,moving from winter to spring,as sun moves from one zodiac sign,Saggitarius to Capricorn(Makar).You get the idea.It is HUGE in India among Hindus.
Anyway,making ‘Aloo Gobi Dum'<Spicy dish of Potato,cauliflower and peas in thick gravy>is too much work.Aloo-gobi bhujiya (matchsticks potato and thinly sliced cauliflower sauted )is my next favourite.But since i am lazy,since i do not like cleaning dishes and standing by the stove all that much,i resort to roasting in oven.It still tastes great.
Roti – Believe it or not,ROTI was the bigger story of the night i made the roasted cauliflower.Why?I had the eureka moment with ‘Roti’ for the first time using the flour available here.It looked and tasted very close to what i would have tasted back home.My mom would have been proud.
Guess what, i also realize it was not trouble,it was not too time taking and it was worth the effort.So yes,i am ready to bargain for 2-4 ingredients ‘Roti’ for 20 hard to read,unrecognizable ingredients, store bought tortilla by spending 30 minutes in the kitchen and 30 minutes less time surfing internet for nothing.I can handle that.Can you say,i am so excited.
1-1/2 Whole wheat white flour
1/2 cup bread flour
3 tablespoons oil
3/4 cup milk,add water if needed.
You must have noticed that i added oil and milk to it.Thats because i was trying to make ‘Roomali’ Roti ,story for another post,but ended up making ‘Roti’.By the way,dough kneaded using milk makes softer Roti then the one which uses water.
I have tried making Roti here using Indian Chapati flour,different brand of flour,whole wheat flour(red),all purpose flour.None of it came close to what i have been accustomed to India.I remember the flour which my mom used,freshly milled.I remember it being fine and white but not too white,had wheat germs but not coarse.It was very fine and i can now say,it closely resembled to Whole wheat white flour or pastry flour,very very fine and it made fluffiest ‘Roti’.