| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
Bawarch3 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Wheat flour |
| 1/4 |
c |
Gramflour |
| 1/4 |
c |
Rice flour |
| 1 |
bn |
Methi; (fenugreek) leaves |
|
|
; cleaned |
| 1/2 |
bn |
Coriander leaves cleaned |
| 2 |
tb |
Oil |
| 1 |
ts |
Sesame seeds |
| 1/2 |
ts |
Cumin seeds |
| 3 |
|
Green chillies crushed |
| 2 |
ts |
Red chilli powder |
| 1/4 |
|
Turmeric powder |
|
|
Salt to taste |
|
|
Oil to shallow fry |
INSTRUCTIONS
Sieve flours together. Wash and chop greens finely.
Mix all ingredients except oil to shallow fry.
Knead into a soft pliable dough using as much water as required.
Divide the dough into 10-12 parts and knead into rounds.
Roll into a chappati, about 6" in diameter with the help of some flour.
Shallowfry on a hot griddle applying some oil on both sides till done.
Repeat for all. Cool to room temperature.
Pack in foil or store in a tight-lidded container.
Eat with sweet or hot mango pickle or curds.
Making time: 30 minutes.
Makes: 10-12 theplas
Shelflife: 2-3 days.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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