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Bhopali Rotibreads, indian 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 each green chilis; sliced 3 tablespoon cashews, broken; ground coarsely 3 tablespoon coriander, fresh; (cilantro) finely chopped 6 each saffron strands; soaked in 2 tablespoon milk; warm water for kneading 1 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.
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