Yellow Roti or Chopdas are another form of theplas from a Gujrati kitchen . These are simple parathas made with whole wheat flour , a bit of turmeric and carom seeds .
Deciding a Indian flat bread with the alphabet Y , for the theme Flatbreads and More was a task , so I chose to use the word Yellow , since this roti is yellow in color . It is Juhi who calls this roti yellow waali roti and that’s how I decided to name it . The Yellow Gujju Roti .
Chopdas are normally made in all Gujju homes , more so in Jain families . These are simple and quick to make and make a great accompaniment with any curry or side dish . Come to think of it , this roti does not require any accompaniment , just roll it up and gobble it down !
While making these rotis please do not overcook , The first flip should be in about 10-12 seconds . After flipping immediately apply oil on the flipped side and then again flip and apply oil and reflip . That is it ! These rotis should be stacked and you will be amazed to see how soft they are .
These chopdas are a must while we travel overseas as they have a very good shelf life and can be enjoyed without any accompaniment . I make packs of 5 rotis , two for each and one extra . While we are out they are such a blessing , I always have a pack in my bag .
For today I have served these chopdas with a rustic spring onion curry .Leela Kanda ane Ganthia nu shaak , along with Tindora Sambariyu, Leele Chutney and Chaas .
Leela Kanda ane Ganthia nu shaak is a quick curry made with spring onions , tomatoes and Ganthia . One can use any variety of this farsan . The dish gets ready in just a couple of minutes if you have the onion chopped . The Ganthia is added at the time of serving .
Tindora nu sambariyu is a instant pickle made from ivy gourd . The gourds are sliced finely , add in a heaped teaspoon of Methi Masala and a couple of teaspoons of cooking oil and you are done ! You can enjoy the fresh pickle right away .
Leele Chutney is the typical green chutney from Gujrati homes . It is made with coriander , green chillies and peanuts . A drizzle of lemon juice and a pinch of sugar is a must .
Chaas or buttermilk is mandatory in Gujju homes , it is a must to serve it for every meal , in almost all seasons .
2 cups whole wheat flour
1 tbsp oil
2 tbsp curds
1/8 tsp carom seeds
1/4 tsp turmeric powder
1 tsp chilli powder ( optional )
Salt to taste
Whole wheat flour for rolling
Oil for kneading and cooking
Combine all the ingredients in a bowl and knead into a semi-soft dough using enough water.
Keep aside for 15 minutes .
Drizzle 1 tsp of oil over the dough and knead again for a minute or two .
Divide into 14 balls .
Take one ball , flatten it with your palms .roll it into dry wheat flour .
Roll into 5-6” diameter disc.
Heat a griddle .
Place the rolled disc , as soon as you see the top surface drying ( it shall take a few seconds ) flip over .
Apply a tsp of oil over the top surface and immediately flip over .
Apply oil on the flipped disc.
Flip once again and cook for a few seconds .
Remove from fire .
Cook the rest of chopdas in the similar manner .
Some other rotis / breads from Gujrat