| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Indian |
Indian, Breads |
8 |
Roti |
INGREDIENTS
| 1 1/2 |
c |
Flour, whole wheat; 175 g |
| 1/2 |
c |
Flour, rice; 50 gm |
| 2 |
tb |
Ghee; or oil Salt |
| 1 |
ts |
Cumin seeds; dry roasted & ground |
| 3 |
|
Green chilis; sliced |
| 3 |
tb |
Cashews, broken; ground coarsely |
| 3 |
tb |
Coriander, fresh; (cilantro) finely chopped |
| 6 |
|
Saffron strands; soaked in |
| 2 |
tb |
Milk; warm Water for kneading |
|
|
Ghee; or oil; for frying |
INSTRUCTIONS
Sift together whole wheat flour, rice flour and salt in bowl. Rub in 2 tbsp
of ghee or oil. Add rest of ingredients except oil (for frying). Gently add
water to make a soft dough. Knead well until no longer sticky. Shape dough
into 8 small balls. On a floured surface, roll out each ball into a 6" (15
cm) round. Heat a griddle. Place the round dough in it and dry roast. When
little brown speaks appear on the underside, turn the roti over. Smear a
little ghee or oil over the surface and drizzle 1 tsp ghee or oil around
the roti. Cook until both sides are golden brown. Repeat with the remaining
dough.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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