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Roti Tarkari (रोटी तरकारी)

About Roti Tarkari (रोटी तरकारी)

Roti Tarkari is a staple meal in Nepal, consisting of flatbread (roti) served with a variety of cooked vegetable curries (tarkari). It's a common, everyday food enjoyed across the country, often for breakfast, lunch, or dinner. Simple yet nutritious, it's a cornerstone of Nepali cuisine.

Picture of Roti Tarkari

History

Roti Tarkari's history is deeply interwoven with the agricultural practices and culinary traditions of Nepal. Flatbreads like roti have been a staple in South Asia for centuries, arising from the availability of grains like wheat. In Nepal, the types of grains used for roti may vary based on region, climate, and availability, and can include wheat, maize, or millet. Tarkari, the vegetable curry, likely developed from the need to use locally available vegetables and spices. The combinations of vegetables and spices have evolved over time, reflecting the diversity of Nepal's ethnic groups and geographic regions. Over generations, it has moved from a rural, humble meal to a dish that is consumed across all classes and locations in Nepal.

Fact 1

Roti Tarkari is a highly adaptable meal; the tarkari (vegetable curry) component can be varied greatly based on available vegetables, spices, and personal preference.

How to prepare?

Roti Ingredients - Whole wheat flour - 2 cupsWater - approx. 1 cup (or as needed)Tarkari Ingredients (example: Potato Curry) - Potatoes - 2-3 medium, cubedOnion - 1 medium, choppedTomato - 1 medium, choppedGarlic - 2 cloves, mincedGinger - 1 inch piece, mincedTurmeric powder - 1/2 teaspoonCumin powder - 1/2 teaspoonCoriander powder - 1/2 teaspoonRed chili powder - 1/4 - 1/2 teaspoon (or to taste)Salt - to tasteCooking oil - 2 tablespoonsCilantro - for garnishWater - 1/2 cup (or as needed)

Learn step by step to prepare Roti Tarkari

  • 1
    To Prepare the Roti: In a bowl, mix the whole wheat flour and a pinch of salt. Add water little by little, kneading to form a smooth, non-sticky dough. Cover the dough and let it rest for 15-20 minutes.
  • 2
    Divide the dough into equal-sized balls. Roll each ball into a thin circle using a rolling pin.
  • 3
    Heat a flat griddle (tawa) over medium heat. Place the rolled roti on the hot tawa and cook for a minute or two on each side, until light brown spots appear.
  • 4
    If desired, puff up the roti on the tawa or over an open flame using tongs.
  • 5
    To Prepare the Tarkari: Heat oil in a pan. Add chopped onions and saute until golden brown.
  • 6
    Add minced garlic and ginger and saute for a minute more.
  • 7
    Add chopped tomatoes, turmeric, cumin, coriander and red chili powder. Saute until the tomatoes are softened.
  • 8
    Add cubed potatoes, salt, and water. Mix well.
  • 9
    Cover and let it cook until the potatoes are tender and the gravy has thickened to your desired consistency (approx. 15-20 minutes).
  • 10
    Garnish with chopped cilantro. Serve hot, along with roti.
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