The blistering heat and the need to use up a little bit of tomato paste that I found in my refrigerator, were the main motivators for me to come up with this tomato roti. This was also the first time I used whey leftover from making paneer in a roti and I was pleasantly surprised at how much difference this one thing makes. The rotis turned out amazingly soft and were perfect in combination with the eggplant bell pepper curry that I made to go with it. ( I will post the curry recipe soon too )
Here is another view of the rotis.....
Click here for a printable view of this recipe
Ingredients and Method to make Tomato Roti
2 cups multi grain flour ( can be substituted with whole wheat flour/atta)
salt to taste
1/2 tsp red chili powder (or to taste)
1/2 tsp cumin powder
2 to 3 tbsp tomato paste ( I used canned paste)
approximately 1 cup of water or whey leftover from making paneer if you have that (I used whey)
In a large bowl add multi grain flour, red chili powder, cumin powder and salt to taste and mix well.
Dilute 2 to 3 tbsp of tomato paste in a little whey or water and add to the dry flour.
Adding more water or whey as required knead flour to make a soft non sticky dough. Let the dough rest for a at least 30 minutes.
Divide the dough into equal lemon sized balls, with the help of a little flour (either wheat, multi grain or rice flour) roll out the dough into an even circle of desired thickness.
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Heat a flat pan/ griddle/ tawa, place the rolled out dough on it and cook until the lower side gets very light pink spots. Flip over and cook the other side until it gets light pink spots too. Apply a few drops of oil/ or ghee if desired, these rotis were so soft that they did not require any additional oil/ ghee.
Serve hot with curry of choice.
Yield will depend on the size of each roti.
