Vastad Rotti

Vastrad rotti

I prepare this usually for breakfast when I have excess ripened bananas. It can be prepared as a snack item too or as a starter. It takes less sugar compared to the deep fried buns we make, using almost same ingredients and it is pan-fried. So I would consider it healthier.

Preperation time-15 minutes

cooking time-15 minutes

servings- 3-4



3 cups All-purpose flour/Maida

1-teaspoon baking soda

2 ½ tablespoons sugar

½ teaspoon salt

1 teaspoon crushed pepper

1-teaspoon cumin seeds

1-2 tablespoons yogurt/curd

2-fully ripened bananas

oil for pan frying


Take a deep bowl for making the dough. Peel the skin of the bananas and mash the bananas well. Add cumin seeds, salt, crushed pepper, baking soda, sugar and 1 tablespoon yogurt. Use your hand to mix these ingredients. Once the sugar melts add All-purpose flour and knead the dough well. If needed add extra flour. The dough shouldn’t stick to the hands. Keep it covered and leave it overnight/ 8 hours. Make balls, just like you make for chapati and roll it thick about 3 inches in diameter like poori.

Heat cast iron skillet and fry the roundels on both the side using a teaspoon of oil. Keep it covered while pan frying. Serve it with Coriander chutney.

Recipe for coriander chutney

1 cup chopped coriander leaves

3 green chillies

1- teaspoon tamrind pulp

½ cup grated coconut

salt to taste

Grind all the ingredients to a fine paste and season it with oil and mustard. Heat the 2-teaspoon oil and add ½ teaspoon mustard, once mustard starts to splatter add it to the chutney. I like to keep the chutney plain without any flavors of garlic or ginger just for this.


Notes: If you want to make it healthy you can use half of the flour –wheat flour.






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