The Indian culinary scene is renowned for its ability to play with flavours, techniques, and everything to do with food. Given the circumstances, we have a solution for every problem. If we are rushing late, our mothers are aware that a pyaz ka paratha or an achaar with puri will provide us with a more satisfying meal. When starting on a trip, what food should you bring to ensure that your clothes will not be ruined by oil leaking from all corners of the tiffin? Or what could have a longer shelf life when away from the city? The most insignificant of things has made it possible for us to implement tests and develop original recipes. When we talk about Rajasthan, we always talk about its famous dishes, such as dal baati churma, gatte ki sabzi, lehsun ki chutney, and others. Historically referred to as the "state of the princes," it has a rich heritage and a beautiful history. Because of the harsh weather and vegetation, the state has seen the development of cooking techniques and eating habits that are distinct from those of other states. Because of the state's unusual climate and vegetation, residents developed their own cuisine and eating customs. They seem to be fading away as globalisation brings new influences. Nonetheless, many families continue to prepare regional dishes. We found such a recipe in Rajasthan, and it's called bina pani ki roti.
Because it does not contain any water in its preparation, ghee is employed in the process of kneading the dough instead. The dry climate compelled people to eat greasy meals thus, you may get ghee loaded recipes from Rajasthan. The sand from Sambar Lake, or "raet," is used in the preparation of this dish, which is traditional to the Sambar region in Rajasthan. This is also one of the most conventional approaches to baking. Sand was used in slow ovens in place of coal because it was more convenient. The abundant salt in the local sand makes it useful for cooking and maintaining a constant temperature. It has also been asserted that the roti cannot be cooked on a tawa since the dough used to make the roti does not include any water. Adding water to this roti can also lead to early deterioration and during that period of time food was made that has a longer shelf life.
Here’s a recipe
Ingredient:
Maida
Grounded sugar
Elaichi powder
Ghee for kneading
Method:
Put the ingredients for the dough you're going to be kneading into a bowl. You need to keep adding the ghee until the dough becomes well-bound and you have a firm and soft consistency. Now roll the dough into balls of uniform size in order to make roti, which is a flat disc. It is entirely crafted by hand, without the use of a rolling pin at any point in the process.
Take a plate, turn it upside down, and set the ball of dough on top of it. Next, carefully shape it into a roti while folding the sides to prevent cracks from appearing. Since it is only cooked on one side, you should make some little holes in it so that the heat can spread more evenly, and it can be cooked properly. Once you see that the colour of the upper layer has changed, you will know that it is cooked. Take it out of the sand and carefully put it on your platter. Take a bite out of the past while you enjoy this one-of-a-kind roti.