| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Indian | 1 | Servings |
INGREDIENTS
| 250 | g | Flour |
| 250 | g | Urad dal |
| 1 | tb | Turmeric powder |
| 1 | tb | Ginger powder |
| 1 | tb | Coriander powder |
| 1 | bn | Sliced coriander leaves |
| 3 | Green chilies; minced | |
| 1 | sm | Onion; minced |
| Salt; to taste | ||
| Chilli powder; to taste | ||
| 1 | tb | Crushed pomegranate seeds |
INSTRUCTIONS
Boil dal a few minutes, or soak overnight. Drain, and grind coarsely. Fry dal and dry spices in 2 tablespoons ghee for a few minutes, then cook, covered, over low heat until the dal is cooked. Remove from heat. Cool and mix in flour, chillies, onion, coriander leaves, and pomegranate seeds. Add enough water to make a stiff dough. Using balls of dough the size of lemons, roll each roti out into a thin circle. Fry each roti in oil. Serve hot. Recipe by: Adapted from a recipe in "Cooking the Punjabi Way" Posted to FOODWINE Digest by Sharon Raghavachary <schary@EARTHLINK.NET> on Feb 17, 1998
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