Green Papaya Roti Recipe – Authentic Indian Flatbread with Spicy Chutney

Last Updated on 4 months by Neha Deshmukh

Green Papaya Roti Recipe – Authentic Indian Flatbread with Spicy Chutney

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Green Papaya Roti. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s a little different, a little unexpected, but trust me, it’s absolutely delicious! This isn’t your everyday roti; the green papaya adds a lovely subtle sweetness and a beautiful texture. Plus, we’re pairing it with a vibrant, spicy chutney that just makes it.

Why You’ll Love This Recipe

This Green Papaya Roti is more than just a meal; it’s an experience. It’s a fantastic way to use green papaya, which is readily available in many Indian markets. The roti itself is surprisingly light and flavorful, and the chutney adds a fantastic kick. It’s relatively easy to make, perfect for a weeknight dinner, and a wonderful way to introduce your family to a new and exciting Indian flavor.

Ingredients

Here’s what you’ll need to make this delightful dish:

• 2 cup rice flour
• 0.25 cup rava / semolina / suji (coarse)
• 1 cup green papaya (grated)
• 1 onion (finely chopped)
• 0.5 cup carrot (grated)
• 2 chilli (finely chopped)
• Few curry leaves (chopped)
• 2 tbsp coriander (finely chopped)
• 1 tsp ginger paste
• 1 tsp cumin
• 0.5 tsp salt
• Water (for kneading)
• Oil (for roasting)

For the Chutney:

• Grated green papaya (amount as desired – about 1/2 cup)
• Coconut (about 1/4 cup grated)
• Tamarind (a small piece, soaked in warm water)
• Putani (a pinch – see ingredient notes below)
• Chilies (to taste)
• Mint (a handful)
• Coriander (a handful)
• Salt (to taste)
• Water (as needed)

Ingredient Notes

Let’s talk about a few key ingredients! Green papaya is the star here. Make sure it’s green – not yellow or ripe. It has a mild, slightly sweet flavor and a satisfying crunch.

Rava, or semolina, adds a lovely texture to the roti, making it a little bit crispy on the outside and soft on the inside. You can find it in most Indian grocery stores.

Now, about putani! This is a fascinating ingredient. It’s a type of dried lentil, often used in Maharashtrian cuisine to add a unique smoky flavor to chutneys. If you can’t find it, don’t worry – you can substitute with a tiny pinch of smoked paprika, but it won’t be quite the same. It really adds a depth of flavor, and my grandmother always insisted it was essential!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, combine the rice flour and rava. This is our base for the roti.
2. Now, add the grated green papaya, chopped onion, grated carrot, chilies, curry leaves, coriander, and ginger paste. Don’t be shy with the greens – they add so much flavor!
3. Sprinkle in the cumin and salt.
4. Here comes the fun part! Start mixing everything together. Now, squeeze the ingredients with your hands to really combine them well. This helps release some moisture from the papaya and other veggies.
5. Gradually add water, a little at a time, and knead to form a smooth, soft dough. It shouldn’t be sticky, but it shouldn’t be too dry either.
6. Once the dough is ready, place a ball of dough on a lightly oiled or wet cloth. Flatten it gently with your hands, then roll it out into a thin roti. Don’t worry if it’s not perfectly round!
7. Heat a tawa (a flat griddle) over medium heat. Carefully transfer the roti to the hot tawa.
8. Cook for a few minutes until the base starts to set. Then, flip it over.
9. Drizzle a little oil around the edges and roast both sides until golden brown and slightly crispy.
10. While the roti is cooking, let’s make the chutney! Roast the grated papaya in a little oil until it turns golden brown.
11. Let the roasted papaya cool slightly, then blend it with coconut, tamarind pulp, putani (if using), chilies, mint, coriander, salt, and a little water until you get a smooth chutney. Adjust the chilies to your spice preference.
12. Serve the hot papaya roti immediately with the freshly prepared chutney.

Expert Tips

• Don’t over-knead the dough, or the roti can become tough.
• If the roti sticks to the tawa, add a little more oil.
• For a more authentic flavor, use a traditional tawa made of cast iron.
• The chutney tastes even better after it sits for a little while, allowing the flavors to meld.

Variations

• Spicy Boost: Add a pinch of red chili powder to the roti dough for an extra kick.
• Vegetable Medley: Feel free to add other grated vegetables like beetroot or radish to the roti.
• Sweet Touch: A tiny bit of grated jaggery in the roti dough can balance the spice beautifully.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use for roasting is plant-based.

Gluten-Free Adaptation

To make this gluten-free, you can substitute the rice flour with a gluten-free flour blend. A blend of rice flour, potato starch, and tapioca starch works well.

Spice Level Adjustment

Adjust the number of chilies in both the roti and the chutney to suit your spice preference. If you’re sensitive to heat, start with just one chili and taste as you go.

Festival Adaptations

In some parts of India, particularly Maharashtra, similar rotis are made during festivals like Ganesh Chaturthi, though often with different fillings. This roti is a great addition to any festive spread!

Serving Suggestions

This Green Papaya Roti is fantastic on its own, but it also pairs well with a side of yogurt or a simple dal. It’s a complete and satisfying meal.

Storage Instructions

Leftover roti can be stored in an airtight container at room temperature for a day or two. The chutney can be stored in the refrigerator for up to 3-4 days.

FAQs

What is the best way to grate green papaya?

Use a box grater with medium-sized holes. Be careful, as green papaya can be a little slippery!

Can I use a different type of flour instead of rice flour?

You can experiment with other flours like jowar flour or bajra flour, but the texture will be different. Rice flour gives it that lovely lightness.

What is ‘putani’ and can I substitute it?

Putani is a dried lentil used for smoky flavor. If you can’t find it, a tiny pinch of smoked paprika can work, but it won’t be exactly the same.

How can I make the roti softer?

Adding a teaspoon of oil to the dough can help make the roti softer. Also, don’t overcook it on the tawa.

How long does the chutney stay fresh?

The chutney will stay fresh in the refrigerator for up to 3-4 days. The flavors actually develop more over time!