Ingredients :
- 1 cup besan
- 3/4 cup plain flour (maida)
- 3/4 cup whole wheat flour
- 1/2 cup finely chopped onions
- 1 1/2 tsp finely chopped green chillies
- 1 tsp chaat masala powder
- 1/2 tsp red chilli powder
- pinch hing(asafoetida)
- 1/2 tsp carom seeds (ajwain)
- 1 cup chopped fenugreek (methi) leaves
- 1/4 cup chopped coriander leaves
- 3/4 tsp haldi
- 1 tbsp ghee
- salt to taste
- whole wheat flour for rolling
- ghee for cooking
- butter to serve
Method:
- Combine all the ingredients into a deep bowl and knead into soft dough using enough warm water.
- Divide the dough into 16 equal portions and roll out each portion into a thin circle of about (5") diameter with the help of a little whole wheat flour for rolling
- Meanwhile heat the Griddle(Tawa/Flat cast Iron skillet) on a medium high heat. Roll them into small balls, Taking one small ball at a time flatten it with a rolling pin , dust the flattened dough with flour on both sides and start rolling them again into a nice round chappati.
- Put this flattened rolled out roti on the hot skillet, cook for about few minutes on both the sides.
- Next hold the roti directly on gas flame & let it cook till you see brown spots appearing on roti .take care not to burn them.
- Flip it on both the sides to get it evenly cooked, apply butter/ghee on both the sides, until it is lovely golden brown in colour, that means it is done.
- Serve it with butter/Ghee, pickle ,chutney and chole.
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