1 Tablespoon fresh Mint Leaves, finely chopped (pudina)
2 Tablespoons fresh Coriander Leaves, finely chopped
4 cups Wheat Flour
Water, to knead
1 teaspoon Cumin Seeds
4 Green Chilies, finely chopped
1 1/2 cups Peas, boiled,drained and coarsely ground
1 1/4 teaspoons Salt, to taste
Oil or Ghee, for shallow frying
Directions
Put flour in a large mixing bowl. Gradually add water and knead into a smooth, soft and pliable dough. Cover with a damp cloth. Keep aside for 20 minutes. In another bowl, now combine together the ground/mashed peas, green chillies, mint and corriander leaves, salt and cumin seeds. Mix well. Keep aside. Remove the damp cloth from the dough. Knead dough once again for 2-3 minutes. Divide dough into 10 equal portions (to make 10 rotis). Shape each portion into a ball. Flatten each ball of dough. Roll into flat rounds (rotis). Place spoonfuls of peas mixture in the center of the rolled out roti. Fold up the edges from all sides to cover up and enclose the peas mixture. Dip stuffed dough balls into dry wheat flour. Roll out again into flat discs. Cook each roti on a hot griddle, adding a little ghee on both sides as the roti cooks. Make sure the rotis are well cooked on both sides and the edges as well. Serve hot with a curry of your choice accompanied by a yogurt raita. Alternatively, you can enjoy the roti with chilled plain low-fat yogurt.
Served as main course. Vegetarian dish. Speciality: Occasion - Dinner Party. It is Healthy, Low Fat, Low Cholesterol, Low Sat. Fat diet.
Serves: 10
Preparation time: 45 minutes
Cooking time: 1 1/4 hour
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