| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch2 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Green moong dal; (washed and soaked |
|
|
; for 3-4 hours) |
| 2 |
|
Green chillies finely chopped |
| 2 |
tb |
Coriander leaves finely chopped |
| 1/2 |
ts |
Red chilli powder |
| 1/4 |
ts |
Turmeric powder |
| 1/2 |
ts |
Coriander seeds crushed coarsely |
| 1/4 |
ts |
Cumin seeds crushed coarsely |
| 3 |
|
Pinches asafoetida; (3 to 4) |
|
|
Salt to taste |
| 1 |
c |
Wheat flour |
|
|
Salt to taste |
|
|
Water to knead dough |
|
|
Oil to shallow fry |
INSTRUCTIONS
FOR FILLING
FOR DOUGH
For filling:
Grind dal fine using very little water.
Add all other ingredients, mix well.
Keep in refrigerator till used.
For dough:
Sieve together salt and flour.
Add a little water at a time, to knead a soft pliable dough.
Cover and keep aside for 20 minutes.
Divide dough into 6-7 parts.
Roll one into round about 7 diameter.
Place 1 tablespoon filling in centre.
Spread carefully into a 4 square, leaving four empty segments.
Fold these segments over to cover open filling.
Heat a griddle, place roti carefully on it, opened side down.
Cook on medium heat, drizzle little oil to shallow fry.
When golden and crisp, flip and shallow fry other side till brown.
Cut into quarters, serve hot with green chutney and sauce.
Making time: 45 minutes (excluding soaking time)
Makes: 6-7 rotis
Shelflife: Best fresh
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Converted by MM_Buster v2.0l.
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