Padvali Roti, Gujarati Thin Rotli Recipe
by Tarla Dalal
padvali roti recipe | Gujarati thin roti | pad wali roti | bepadi roti | layered roti | with 21 amazing images.
padvali roti is a traditional Gujarati roti, which is prepared frequently during the mango season to enjoy with aam ka ras. Learn how to make padvali roti recipe | Gujarati thin roti | pad wali roti | bepadi roti | layered roti |
Although these thin Gujarati rotlis are prepared using just whole wheat flour, like any other roti, the method of rolling and cooking the pad wali roti in pairs makes them quite different from other varieties like phulkas.
padvali roti, a Gujarati specialty, is a delightful twist on the classic roti. These are essentially double-layered flatbreads made with whole wheat flour. The key to their unique texture lies in layering two thin rotis together, brushed with oil and dusted with flour. The result is a soft, light roti that can be enjoyed plain or with a smear of ghee.
The thin Gujarati thin roti are cooked only on a tava and not on an open flame. Enjoy a typical Gujarati meal of padvali roti and Aam Ras along with Karela Bateta Nu Shaak or Batata Chips Nu Shaak for a well rounded meal.
Pro tips to make padvali roti recipe: 1. You need a soft dough like a chapati dough rather than a hard puri dough. Add water a bit at a time to prevent the dough from becoming sticky. 2. You must add oil and flour between the two balls to make it possible to peel apart after cooking. 3. Peel the two layers apart as soon as the roti is removed from the pan.
Enjoy padvali roti recipe | Gujarati thin roti | pad wali roti | bepadi roti | layered roti | with step by step photos.
Padvali Roti, Gujarati Thin Rotli Recipe recipe - How to make Padvali Roti, Gujarati Thin Rotli Recipe
Preparation Time: Cooking Time: Total Time:
Makes 8 rotis
For Padvali Roti
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
1 tsp oil for brushing
whole wheat flour (gehun ka atta) for rolling and sprinkling
1 tsp ghee for smearing
For padvali roti
- For padvali roti
- To make {span class="bold1"}padvali roti recipe{/span}, combine the whole wheat flour, oil and salt in a deep bowl, mix well and knead into a soft dough using enough water.
- Add 2 to 3 drops of oil and again knead it well.
- Divide the dough into 8 equal portions.
- Roll 2 portions of the dough into 63 mm. (2. 5”) diameter circle using a little whole wheat flour for rolling.
- Brush one side of each of the 2 rolled portions with little oil and sprinkle some whole wheat flour evenly over it.
- Place one rolled portion over the other with the brushed side facing downwards and again roll into a 225 mm. (7”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the roti on a medium flame till golden brown spots appear on both the sides.
- Remove on a plate, tap it lightly and gently separate both the layers.
- Repeat steps 4 to 8 to make 3 more padvali rotis.
- Apply ghee over it and serve the {span class="bold1"}padvali roti{/span} immediately.
Padvali Roti Video, Gujarti Thin Rotli by Tarla Dalal
like padvali roti
-
like padvali roti recipe | Gujarati thin roti | pad wali roti | bepadi roti | layered chapati | then see our collection of Gujarati rotis, theplas and other recipes we love.
- thepla for travel | thepla without cuds for travel | methi thepla good for 15 days |
- bhakri recipe | Gujarati Style Biscuit Bhakri | Kathiyawadi Bhakri |
what is padvali roti made of ?
-
padvali roti ingredient list. 1 cup whole wheat flour (gehun ka atta), 1 tsp oil, salt to taste, oil for kneading and brushing, whole wheat flour (gehun ka atta) for rolling and sprinkling and ghee for smearing. See below image of list of ingredients for padvali roti.
dough for padvali roti
-
In a deep bowl put 1 cup whole wheat flour (gehun ka atta). Whole wheat flour has a slightly nutty flavor that some people prefer compared to the more neutral taste of all-purpose flour. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food.
-
Add 1 tsp oil.
-
Add salt to taste. We added 1/4 tsp salt.
- Mix well.
-
Add enough water to make a soft dough. We used approx. 1/2 cup water.
-
Knead into a soft dough.
making padvali roti
-
To make padvali roti recipe | Gujarati thin roti | pad wali roti | bepadi roti | layered chapati | divide the dough into 8 equal portions.
-
Roll 2 portions of the dough into 63 mm. (2. 5”) diameter circle using a little whole wheat flour for rolling.
-
Brush one side of each of the 2 rolled portions with little oil.
-
Sprinkle some whole wheat flour evenly over it.
-
Place one rolled portion over the other with the brushed side facing downwards.
-
Again roll into a 225 mm. (7”) diameter circle using a little whole wheat flour for rolling.
-
Heat a non-stick tava (griddle).
-
Cook the roti on a medium flame till golden brown spots appear on both the sides.
-
Remove on a plate.
-
Tap it lightly and gently separate both the layers..
-
Apply ghee over it.
-
Serve padvali roti | Gujarati thin roti | pad wali roti | bepadi roti | layered chapati |immediately.
pro tips for padvali roti
-
You need a soft dough like a chapati dough rather than a hard puri dough. Add water a bit at a time to prevent the dough from becoming sticky.
-
You must add oil and flour between the two balls to make it possible to peel apart after cooking.
-
Peel the two layers apart as soon as the roti is removed from the pan.
| Energy | 72 cal |
| Protein | 2 g |
| Carbohydrates | 11.8 g |
| Fiber | 1.9 g |
| Fat | 2.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 17.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 0 mg |
| Folic Acid | 5.8 mcg |
| Calcium | 7.8 mg |
| Iron | 0.8 mg |
| Magnesium | 21.4 mg |
| Phosphorus | 57.7 mg |
| Sodium | 3.2 mg |
| Potassium | 51.2 mg |
| Zinc | 0.4 mg |
Hi tarla mam, my husband is very fond of cooking he tried the padvali roti as instructed by you and believe me it turned out so soft that we had 5 rotis each.We are south indians but wanted to have roti so we went through all the roti recipes and tried padvali roti. Amazingly soft roti even though the making process is time consuming. We enjoyed and will try all your different rotis and subzis. Thanks and Regards, Jayashree Ganesh, chennai
Soft and tasty rotis.
Great to have with aam ras in the Mango season.
this rotli turned out so delicious eaten hot straight from the stove, it reminds me of my mum who used to make this rotlis on sundays when the family is at home, with keri no raas. wow, so soft and melting in the mouth.