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Ingredients
|
Quantity
|
|
Whole wheat flour
|
1 ½ cups (175gms)
|
|
Rice flour
|
½ cup (50gms)
|
|
Ghee or oil
|
2 tbsp
|
|
Salt
|
1 tsp
|
|
Cumin seeds – dry roasted & ground
|
1 tsp
|
|
Green chillies – sliced
|
3
|
|
Broken cashewnuts – ground coarsely
|
3 tbsp
|
|
Fresh coriander – finely chopped
|
3 tbsp
|
|
Saffron strands (soaked in)
|
6
|
|
Warm milk
|
2 tbsp
|
|
Water
|
for kneading
|
|
Ghee or oil
|
for frying
|
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.
Make 8.
