Baghari Masala Roti
Yield: serves 2-4 People
Time: 20 minutes
- 4 6-inch roti (5 oz.), roughly torn into 2-inch pieces
- 1 tsp. kosher salt
- 1⁄2 tsp. ground cayenne
- 2 tbsp. mustard oil or canola oil
- 1⁄2 tsp. brown mustard seeds
- 1⁄2 tsp. whole fenugreek seeds
- 1 pinch asafetida (hing)
- 1 tsp. ground coriander
- 3⁄4 tsp. ground turmeric
- 1⁄2 small yellow onion, diced (¾ cup)
- 5 fresh curry leaves
- 1 green Indian or Thai chile, cut in 3 pieces, plus more to serve
- Chutney or raita, to serve
- In a medium bowl, combine the roti, salt, and cayenne. Add enough cold water to lightly moisten the roti, about 2 tablespoons. Set aside.
- In a large skillet heat the oil over medium-high heat until smoking. Add the mustard seeds, fenugreek, and asafetida and cook, shaking the pan, for a few seconds. Stir in the coriander and turmeric and cook a few seconds more. Add the onion, curry leaves, and chile, then lower the heat to medium. Cook, stirring occasionally, until the onion is soft and translucent (do not brown), 4-5 minutes. Add the roti mixture and toss well to coat in the spiced oil. Cook, stirring occasionally, until the roti is crisped and browned in some places, 6-7 minutes.
- Remove from heat and serve immediately with chutney, raita, or additional fresh chiles if desired.