|
Features for "Spicy Roti"
Bread item, served with main course, suitable for vegetarians
Ingredients for "Spicy Roti" (Click here for measurement conversion) Self-raising Flour - 1.5 cups
Gram flour - 0.5 cup
Chilli powder - 1.5 teaspoons
Oil - 1 Tablespoon
Salt - to taste
Turmeric powder - 0.5 teaspoon
Asafoetida - 2-3 pinches
Cumin seeds - 0.5 teaspoon
Oregano seeds - 0.5 teaspoon
Coriander leaves - 0.5 cup, chopped
Water - 1 tablespoon
Method for "Spicy Roti"
Knead a slightly stiff dough, adding all the ingredients. Cover the dough with wet cloth. Make small sized balls out of the dough. Roll to 3-4 mm thickness. Roast on griddle (tawa) until the roti becomes puffy (blows up) or after brown spots appear on the surface. Place directly on gas flame and puff for few seconds with help of tongs. Serve hot with a blob of butter on it. Roti can be served with any Indian vegetarian or non-vegetarian dishes.
You may also be interested in
Tandoori Roti
Lamb Vindaloo
Murg Punjabi
Disclaimer: e4eureka.co.uk do not take any responsibility for any illhealth or food poisoning arising from the food made with the recipe supplied here. While these are all tested and traditional dishes every care should be taken to avoid any accident or fire while trying any of the recipes. User is also being warned to take additional care of any food allergies known. This site is for informational purpose only and does not form any liability of any kind.
| 
