| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Indian |
Indian, Breads |
9 |
Roti |
INGREDIENTS
| 1 1/2 |
c |
Flour, whole wheat |
| 1 |
md |
Beet; finely grated |
| 2 |
ts |
Vegetable oil; or ghee Salt |
| 1 |
ts |
Pepper |
| 1 |
ts |
Cardamom; powder |
|
|
Vegetable oil; or ghee for shallow frying |
|
|
Flour; extra Water for kneading |
| 50 |
g |
Sugar, castor; or jaggery* grated |
INSTRUCTIONS
VARIATION: MITHA LAAL ROTI
Sift whole wheat flour in a bowl. dd salt, 2 tsp oil or ghee, cardamom
powder and grated beet (beetroot), mix well. Add water, knead to a smooth
dough. Divide the dough into 9 equal portions, shape them into round balls.
Flatten and roll out each ball into a disc of 5" (12 cm) diameter. Dust
with extra flour. Heat a griddle on a slow (low) fire. Cook one at a time,
using 2 to 3 tbsp oil or ghee. Shallow fry the rotis by turning once or
twice until both sides are cooked and turn lightly brown. VARIATION: MITHA
LAAL ROTI Take the same ingredients as recipe of Laal Roti. Add 50 gm
castor sugar* (fine granulated sugar) or grated jaggery (a brown sugar
available in Indian groceries) before kneading with water and proceed the
same way as directed. Children love this roti.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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