1 1/2 cup flour, whole wheat; 175 g
1/2 cup flour, rice; 50 gm
2 tablespoon ghee; or oil salt
1 teaspoon cumin seeds; dry roasted & ground
3 green chilis; sliced
3 tablespoon cashews, broken; ground coarsely
3 tablespoon coriander, fresh; (cilantro) finely chopped
6 saffron strands; soaked in
2 tablespoon milk; warm water for kneading
1 ghee; or oil; for frying
Directions: How to Cook Bhopali Roti
Sift together whole wheat flour, rice flour and salt in bowl. Rub in 2 tbsp of ghee or oil. Add rest of ingredients except oil (for frying). Gently add water to make a soft dough. Knead well until no longer sticky. Shape dough into 8 small balls. On a floured surface, roll out each ball into a 6" (15 cm) round. Heat a griddle. Place the round dough in it and dry roast. When little brown speaks appear on the underside, turn the roti over. Smear a little ghee or oil over the surface and drizzle 1 tsp ghee or oil around the roti. Cook until both sides are golden brown. Repeat with the remaining dough.
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