Griddle-cooked whole-wheat flatbread (Roti) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 727) by Raghavan Iyer
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ghee
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roti flour
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Fall-apart beef cubes with spinach and coconut (Nariyal palak gosht); Spicy ground beef with peas and chiles (Kheema mutter); Nutty-tart pork with cider vinegar, cashews, and onions (Pork vindaloo version 2); Easy minty shrimp with peas and coconut (Jhinga mutter); Cashew cheese with a bell pepper sauce (Simla mirch paneer); Restaurant-style fried cheese cubes with a spinach sauce (Palak paneer); Crumbled cheese with mint, cilantro, and chiles (Paneer hariyali); Crumbled creamy cheese with scallions and tomatoes (Mulayam paneer bhurjee); Chickpea flour dumplings in a spicy yogurt sauce (Gatte ki subzi); Fenugreek-flavored dumplings with cabbage (Muthiya bund gobhi nu shaak); Chickpea flour dumplings with spinach (Gatte saag ki subzi); Scrambled chickpea flour with ginger (Rajasthani petla); Yogurt curry with cumin and curry leaves (Gujarati kadhi); Split black lentils with clarified butter (Chilke waale urad ki dal); Creamy-tart split black lentils with coconut (Urad kokum chi dal); Black and green lentils with bay leaves and curry leaves (Moong urad nu dal); Cumin-scented split green lentils (Jeera mong nu dal); Sweet split green lentils and yellow peas (Mug chana nu dal); Red lentils with a caramel-sweet onion sauce (Masoor pyaaz dal); Dried lentil wafers with a yogurt sauce (Papad aur dahi ki kadhi); Whole yellow peas with bishop's weed (Ragado); Minced yellow split peas with mustard and chiles (Vaatli dal); Pigeon peas with chiles and jaggery (Toovar nu dal); Spicy pigeon peas with tomatoes and browned onions (Hyderabadi toor dal); Boiled peanuts with radish greens and jaggery (Mungphalli aur mooli ki bhajee); Peanuts and yellow split peas with spinach (Mungphalli palak dal); Sweet corn with cumin, curry leaves & chiles (Makkai nu shaak); "Drumsticks" in a spicy yogurt sauce with roasted chickpea flour (Sing pitta); Saucy eggplant and green tomato (Ringana tamatar nu shaak); Spicy green beans with saucy red onions (Vengayam avarai); Young jackfruit with onion and tomato (Kathal chi bhajee); Mustard greens with sweet corn (Sarson aur makai ki subzi); Onion-stuffed okra with mango powder (Bharee amchur bhindi); Sweet-hot okra in a mustard-poppy sauce (Sorshe bata diyea bhindi); Spicy-tart bell peppers and peas (Simla mirchi kadhi); Potatoes with fresh coconut and chiles (Thenga urulikazhangu); Jairam's potatoes and eggplant with a garlic-chile sauce (Bihari aloo baingan); Half-moon potatoes with fenugreek greens (Aloo methi subzi); Stewed potatoes with tomatoes and garlic (Tamatar bateta); A potato mix with a cracked peppercorn sauce (Molaghu urulikazhangu bhajee); Stewed spinach with coconut, chiles, and curry leaves (Keerai masiyal); Mrs. Vakharia's peanutty spinach (Palak sengdana nu shaak); Squash with mango powder (Amchur lauki); Nutty-hot tomatoes with garlic (Tamatar chi bhajee); Root vegetables and pea pods in a green pea-coconut sauce (Surti undhiyu); Peanutty green papaya (Kacchu papeeta nu shaak); Chopped cucumber, tomato, and onion with lime juice (Kachumber); Lime wedges pickled in cayenne pepper and mustard oil (Nimboo ka achar); Kerala-style avocado relish with tamarind and chiles (Avocado chutney)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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