Yellow Roti, Choapda

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 .

Yellow Roti, Choapda -the Gujju Roti

 

Choapda

Ingredients

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

Method

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 .

Y - Yellow Roti, Choapda - The Gujju Roti

Y - Yellow Roti, Choapda - The Gujju Roti

Some other rotis / breads from Gujrat

Gur ki Baakhri

Khakhra

Be pad ni rotli

Rotlo

Yellow Roti, Choapda -the Gujju Roti

Print Recipe
Choapda
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 .
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Instructions
  1. Combine all the ingredients in a bowl and knead into a semi-soft dough using enough water.
  2. Keep aside for 15 minutes .
  3. Drizzle 1 tsp of oil over the dough and knead again for a minute or two .
  4. Divide into 14 balls .
  5. Take one ball , flatten it with your palms .roll it into dry wheat flour .
  6. Roll into 5-6” diameter disc.
  7. Heat a griddle .
  8. Place the rolled disc , as soon as you see the top surface drying ( it shall take a few seconds ) flip over .
  9. Apply a tsp of oil over the top surface and immediately flip over .
  10. Apply oil on the flipped disc.
  11. Flip once again and cook for a few seconds .
  12. Remove from fire .
  13. Cook the rest of chopdas in the similar manner .
Recipe Notes

9 thoughts on “Yellow Roti, Choapda”

  1. What a fantastic roti Vaishali! Its nice to read about the different rotis one can pack for a journey. I think just to enjoy these rotis, I would want to make a journey..:)

  2. Wow, choapda looks absolutely incredible and prefect to have with some delicious curries. What a lovely array of delicious side dishes there. Am hungry and my mouth is literally watering here. Especially that leele chutney makes me drool.

  3. The rotis are super soft and perfect for travel. I love the thali you have made. Each dish is too good and when served together they would make an absolutely delicious meal..

  4. Lovely Gujju spread, and yes all the Jain homes I visit here will have tindora nu pickle or sambhariyu. A quick way to make the pickle. For us chopada is the plain parathas that are either folded into a square or a triangle with little oil smeared and flour sprinkled on it before folding. My mum would make them with Chora dal or chana dal or doodhi nu shaak. Love theoclour of the chopadas you’ve made.

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