Date Added: April 20, 2008 Season: Other Category: Breads / Rotis / Parathas Prep. Method: Calories: Dish Type: Bread Serves: 6 Cuisine: Not Specified Prep. Time: 30 minutes Ingredients: 1\2 kg basin (gram flour)1\2 kg whole wheat flour1\2 cup oil2 teaspoon salt2-3 teaspoon
Chilli powder6 whole red chili1\2 cup
coriander leaves, chopped4 - green chilies fine chopped3 tablespoon dried pomegranate seeds, crushed2 teaspoon cumin seeds, zeera2 tablespoon coriander seeds2 medium onion, finely chopped- - oil for frying Directions: one line for each direction. When saved the lines will be numbered. Put all dry ingredients in a large bowl and mix well. Make a slight well in the centre and add oil. Using finger tips, mix it into the flour. Add water a little at a time and knead into a soft pliable dough. Knead it thoroughly for several minutes until smooth. Cover with a damp cloth and leave to rest for at least 30 minutes.Divide the dough into 12 equal parts. Roll each into a smooth ball. Then roll each ball into a round of about 6 inches.Heat up a tava, heavy frying pan or a griddle. Test the heat by sprinkling a little dry flour on the surface. The temperature is correct when the flour burns immediately. Wipe out the surface with kitchen paper.Carefully place the round of dough on hot tava. Allow to cook for a minute then turn it over. Smaer a little ghee on the top and then turn it over after a minute. The top side now will have small brown spots. Smear a little ghee on the top and on the surface of tava along the edges of roti. Turn it over again and repeat the process of smearing oil until the both sides are cooked and crisp.Remove from pan, smear with ghee and serve at once. Repeat with remaining dough
| Product Type: Red Meat |
Style: Cooked |
Processing Type: Fried |
| Drying Process: AD |
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