{"id":6474,"date":"2015-09-27T20:27:00","date_gmt":"2015-09-28T00:27:00","guid":{"rendered":"https:\/\/veganlovlie.wordpress.com\/2015\/09\/27\/traditional-mauritian-roti-and-fillings-part-13-roti-farata-or-paratha-oil-free-version"},"modified":"2019-12-11T02:18:49","modified_gmt":"2019-12-11T07:18:49","slug":"traditional-mauritian-roti-farata-or","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/traditional-mauritian-roti-farata-or\/","title":{"rendered":"Mauritian Roti and Fillings 1\/3: Roti Recipe (Farata\/Paratha) – Oil-free Version"},"content":{"rendered":"\n

Traditional Mauritian Roti<\/strong> (Farata\/Paratha) Recipe (oil-free version) with the fillings that are served with it. This is a popular street food in Mauritius.<\/p>\n\n\n\n

\"Roti <\/picture><\/figure><\/div>\n\n\n\n

Embedded in the local food culture, rotis have been puffing on the Mauritian tawas for decades. Served with a few dollops of the typical white bean curry and rougaille sauce, roti or dal puris are the ultimate street comfort food that also happen to be accidentally vegan.
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As humble as roti and curry may sound, the tingling spiciness of the white bean curry, the tartness of the rougaille sauce and the freshness of the chutneys along with mouthwatering hot and spicy pickles and chilies, all rolled up into a soft freshly made flatbread create the most satisfying treat for the palate. No wonder that through the ages, roti and curry remains one of the most popular food.<\/p>\n\n\n\n

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Photo\/video clip credit: Parveena Dahari – Twitter: @oneshot_oneword<\/a> | Instagram: @sprinklesofwonder<\/a> <\/figcaption><\/figure><\/div>\n\n\n\n

Quite inadvertently, roti and curry became my most revered sustenance during the one year that I spent in Mauritius after I became vegan. That said, they were one of my most relished street food even during my pre-vegan days. Finding vegan places in Mauritius is certainly quite a bit of a challenge. You would have thought that for the fact that there are a good number of people who regularly fast on vegetarian food, some decent vegetarian options at least, let alone vegan, would be more available but, not quite. Admittedly, roti and curry takeout would almost always save the day.<\/p>\n\n\n\n

\"Roti <\/picture><\/figure><\/div>\n\n\n\n

A recent request that came from a YouTube subscriber to feature the typical three to four toppings that is served with the Mauritian roti urged me into making these posts and videos series. While toppings may vary slightly depending on where the roti is being purchased, there are at least two that are the most common ones \u2014 the curry and the rougaille \u2014 and optionally, pickles along with preserved chilies. Some places also serve steamed taro greens or steamed\/sauteed pumpkin; I will keep these preparations for a later post as we already have a lot on our plate for this series.<\/p>\n\n\n\n

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In parts 2 and 3, I will share the curry, the rougaille and the chutney. So, in the first part (which is this one) let’s start with making the roti itself. You can certainly make the roti, the curry, the sauce and the chutney, all on the same day. While it does seem like a lot, it is very doable in about an hour and a half, I would say, if you are organised and can moderately multi-task.<\/p>\n\n\n\n

The commercial roti (farata or paratha type) calls for oil in the dough and, more often than not, are liberally smeared with oil when being made into folded parcels and then again when cooked. This gives the roti a much softer texture and more flavour. However, I am personally not a great fan of the oil-drenched flatbreads that feel like a brick on the stomach despite being delicious. When making them at home, I get the chance to make them more on the healthier side. As such, in this recipe, they are completely oil-free while still remaining delicately soft and tasty. However, you may, as per your liking, brush the rolled out or flattened dough with a little oil before folding the edges in to form the parcel of folded layered dough. Undeniably, using a little oil at this stage will create a better multi-layered farata.<\/p>\n\n\n\n

\"Roti <\/picture><\/figure><\/div>\n\n\n\n
\"Roti <\/picture><\/figure><\/div>\n\n\n\n

To help this oil-free roti retain its velvety soft texture, the water that is added to the flour has to be boiling hot, just out of the kettle. The amount of flour and hot water needed may vary slightly depending on the type of flour you are using and the temperature of the water. If the temperature of the water is slightly lower than boiling hot, you will need more flour. What we are looking to achieve is a soft, supple and non-sticky dough.<\/p>\n\n\n\n

Watch the recipe video.<\/p>\n\n\n\n