Sakki Roti With Curry Recipe

Rinse 2 cups rice under cold running water until the water runs clear to remove surface starch.

Soak the rinsed rice in 2 cups water for 4–6 hours at room temperature (or overnight in the refrigerator).

Drain the soaked rice and transfer to a blender or wet grinder. Add 1 cup warm water and 1 teaspoon salt. Grind to a very smooth, slightly runny batter. Aim for a consistency similar to heavy cream but pourable; add additional warm water a tablespoon at a time if needed.

Stir in 1 tablespoon oil into the batter. Let the batter rest for 30–45 minutes at room temperature; it will thicken slightly. If batter thickens too much, thin with a little warm water to maintain pourable consistency.

Heat a nonstick skillet or cast-iron griddle over medium-high heat until hot. Lightly oil the surface and wipe with a paper towel so it’s only lightly greased.

To cook each roti: pour about 1/4 cup batter onto the hot pan and, using the back of a ladle or a small inverted lid, immediately spread the batter into a thin round (8–9-inch) by making quick circular motions. If you cannot spread, you can pour a smaller amount and tilt the pan to thin the batter into a round.

Cook the roti until edges lift and the underside develops light golden brown spots, about 1–2 minutes. You may see small holes forming on top. Flip and cook the other side for 30–45 seconds to 1 minute until set. Press edges gently to ensure even cooking.

Transfer cooked roti to a plate. Stack and cover with a clean cloth to keep warm and pliable. Repeat with remaining batter, lightly oiling the pan between rotis as needed. Yield: about 8–10 rotis depending on thickness.

Heat 2 tablespoons oil or ghee in a large skillet or saucepan over medium heat until shimmering.

Add 1 teaspoon mustard seeds. When they begin to pop (10–20 seconds), add 1 teaspoon cumin seeds and 8 curry leaves (if using). Sauté briefly until fragrant.

Add 1 cup finely chopped onion and sauté 5–7 minutes until softened and translucent.

Stir in 3 minced garlic cloves and 1 tablespoon minced ginger; cook 1 minute until aromatic.

Add 1 cup chopped tomato and cook 3–4 minutes until tomatoes soften and begin to break down.

Stir in spices: 1 teaspoon turmeric, 2 teaspoons ground coriander, 1 teaspoon red chili powder (or paprika), and 1 teaspoon ground cumin. Cook 1–2 minutes, stirring, to bloom the spices.

Add diced potato (about 1 cup) and 2 cups cauliflower florets. Stir to coat vegetables with the spice mixture.

Pour in 1 cup coconut milk and 1 cup water. Bring to a gentle simmer. Cover and simmer 10–12 minutes until potatoes and cauliflower are tender but not falling apart. Stir occasionally and add a splash more water if needed to reach desired saucy consistency.

Add 1 cup green peas and simmer 2–3 minutes until peas are heated through. Taste and add 1.5 teaspoons salt or adjust to taste.

If the curry is too thin, remove the lid and simmer uncovered 2–3 minutes to reduce and thicken slightly. If too thick, add a little water.

Turn off heat and stir in 2 tablespoons chopped cilantro. Squeeze lime or lemon to taste over the curry before serving.

Warm the stacked sakki rotis briefly on a hot dry skillet for 20–30 seconds per side if they have cooled and become less pliable.

Place 1 roti on a plate, spoon 1/3 to 1/2 cup of the vegetable coconut curry down the center or to the side, and fold or roll the roti around the curry as you prefer. Repeat with remaining rotis and curry.

Serve immediately with yogurt and chutney on the side and lime wedges. Garnish curry with extra cilantro if desired.