Image Courtesy of Imrana Malik
-
1 ½ cups or 175 grams of Whole Wheat Flour
-
½ cup or 50 grams of Rice Flour
-
3 tbsp. of Cashews (Kaajoo) (broken; grounded)
-
3 Green Chillies (Hari Mirch) (sliced)
-
3 tbsp. of Fresh Cilantro/Coriander Leaves (Hara Dhania) (finely chopped)
-
6 Saffron Strands (Zaafraan) (soaked in 2 tablespoons of warm milk)
-
1 tsp. of Cumin Seeds (Sufaid Zeera) (dry roasted & grounded)
-
1 tsp. of Salt
-
Water (for kneading dough)
-
Clarified Butter (Ghee) or Cooking Oil (for frying)
-
2 more tbsp. of Clarified Butter (Ghee) or Cooking Oil
- In a large bowl sift together the whole wheat flour, rice flour and salt. Then to that add 2 tbsp. of clarified butter or oil.
- Now add the rest of ingredients except the oil (for frying). And gently add a little water at a time and knead dough to make a soft dough. Knead it well until it is no longer sticky.
- Make 8 small balls out of the complete dough. On a floured surface, with a roller roll out each ball into a 6" (15 cm) round. Heat a griddle or tawa on medium heat. Place the round dough on the griddle or tawa and dry roast it. When little brown spots start to appear on the underside, turn the roti over to cook on the other side. Spread a little clarified butter or oil over the surface and drizzle about one teaspoon of clarified butter or oil around the roti. Cook well until both sides are golden brown. Repeat the same process with the remaining dough to make more rotis.
|
