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Ingredients
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Sourdough Roti
Paneer Butter Jackfruit
Method
Sourdough Roti
- 1
Mix dough
In a large bowl, combine 2 cups whole wheat flour and 1 tsp salt. In a separate small bowl whisk together 1/4 cup active sourdough starter, 1/4 cup warm water and 1/4 cup plain yogurt until smooth. Pour the starter mixture into the flour along with 1 tablespoon olive oil (or melted ghee). Stir with a spoon until a shaggy dough forms.
- 2
Knead
Turn dough out onto a lightly floured surface. Knead for 6–8 minutes until smooth and elastic, adding the extra 1/4 cup flour as needed to prevent sticking. The dough should be soft but not sticky.
- 3
Bulk ferment
Place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rest at room temperature for 3–4 hours (or until slightly puffed and airy). This short fermentation lets the sourdough starter contribute flavor without overpowering.
- 4
Divide and rest
Punch the dough down gently and divide into 6 equal portions (about 55–65 g each). Roll each into a smooth ball. Cover and rest 15–20 minutes to relax the gluten for easier rolling.
- 5
Roll out rotis
Lightly dust a ball and your rolling surface with whole wheat flour. Using a rolling pin, roll one ball into a thin circle about 7–8 inches (18–20 cm) diameter. Keep thickness even; dust off excess flour.
- 6
Cook
Heat a heavy skillet or cast-iron tawa over medium-high heat until hot. Place the rolled roti on the dry skillet. Cook 20–30 seconds until small bubbles form, then flip. Cook the second side 20–30 seconds and press gently with a spatula to encourage puffing. Optionally, using tongs, place the roti directly over a low gas flame for a few seconds to fully puff. Repeat with remaining dough, stacking cooked rotis in a cloth-lined container and brushing lightly with butter or ghee if desired.
Paneer Butter Jackfruit
- 7
Prep jackfruit and paneer
Drain canned young jackfruit well and shred or pull apart the pieces into bite-sized shreds, discarding any core pieces that are tough. Pat paneer cubes dry with a paper towel so they brown better.
- 8
Sear paneer
Heat 1 tablespoon oil (or ghee) in a large skillet over medium-high heat. Add paneer cubes and sear until golden on all sides, about 2–3 minutes per side. Remove paneer from skillet and set aside.
- 9
Cook aromatics
In the same skillet, reduce heat to medium and add 2 tablespoons butter. Add 1 finely chopped medium onion and sauté until translucent and starting to brown, about 6–8 minutes. Add 3 minced garlic cloves and 1 teaspoon grated ginger; cook 30–60 seconds until fragrant.
- 10
Build sauce
Add spices—1 tsp ground coriander, 1/2 tsp ground cumin, 1 tsp garam masala, 1/2 tsp red chili powder, 1/4 tsp turmeric—and 1/2 tsp sugar. Stir for 30 seconds to bloom the spices. Pour in 1 cup tomato puree, stir and bring to a gentle simmer. Cook uncovered 6–8 minutes to reduce and concentrate flavors.
- 11
Add jackfruit
Stir the shredded jackfruit into the tomato sauce, mixing to coat. Cover and simmer for 8–10 minutes so the jackfruit absorbs the flavors and softens further. If the sauce looks too thick, add 1–2 tablespoons water to reach desired consistency.
- 12
Finish with cream and paneer
Lower heat to gentle simmer. Stir in 1/2 cup heavy cream (or coconut cream) and 1 tsp crushed kasuri methi. Return the seared paneer cubes to the skillet, folding gently to coat. Simmer 3–4 minutes until paneer is warmed through and sauce is silky.
- 13
- 14
Serve
Spoon the paneer butter jackfruit into a serving dish and dot with an extra pat of butter if desired. Serve hot alongside the freshly made sourdough rotis.
