Baked Rotis and Vegetables With Yogurt Dip

I am usually starving after I come home from work. I miss my mom's cooking so much. She usually has hot delicious tiffin  on the table, ready to be devoured  for me. Today, I decided to treat myself to some delicious baked rotis and vegetables accompanied by a yogurt dip.

Ingredients

Cauliflower florets

Cubed potatoes

Onions

Pepper

Salt

Diced Garlic 

Butter

Juice of lime

Hung curd

Black sesame powder

Whole wheat flour 2 cups

Cooking oil 2 tbsps

Warm water (As required)

Ajwain

Method

Rotis (Indian Bread)

1. In a wide bottomed vessel, add the wheat flour, cooking oil, ajwain and warm water along with a little salt. Knead well to make a soft dough.

2. Refrigerate for 15 minutes to allow the dough to set.

3. Make small balls of the dough and roll it out into medium sized bread using a rolling pin. Use wheat flour to pat the dough while rolling it out.

4. Preheat the oven at 375c for 15 minutes.

5. Place the rolled out dough on a greased tray and let it bake for 15 minutes or until it becomes crisp.

Vegetables

1. In a casserole, grease the vessel with butter. 

2. Add salt, pepper, and garlic to the butter.

3. Add the vegetables and mix well so that the butter-garlic mix coats all the vegetables.

4. Bake the vegetables for 30 minutes or until the vegetables bake to a golden brown shade.

5. Garnish with lime juice and freshly ground sesame powder.


To serve, top the baked bread with the vegetables and hung curd garnished with a dash of roasted sesame powder.