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Thursday, June 24, 2010

Spicy and crispy Roti

Spicy Roti
1 1/2 cups wheat flour
1/2 cups gram flour
1 1/2 tsp chilli powder
1 tbsp oil
salt to taste
44
1/2 turmeric powder
2-3 pinches asafaetida
1/2 tsp each cummin / oregano seeds
finely chopped coriander
1 tbsp water
METHOD
Knead a slightly stiff dough, adding all above ingredients, cover with
wet cloth. Break off bits and make small potato
sized balls. Roll to 3-4
mm thickness. Roast on griddle (tawa) as for phulka. Or after brown
spots appear place direct on gas flame and puff,
with help of tongs.
Phulka also may be done similarly if puffing with cloth, feels
difficult. Apply ghee or butter and serve hot with
sweetened mango preserve
(chunda) or curds or jam

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