Ajwaini Rotis
These rotis last longer and ajwain keeps away stomach related problems. Hence they are recommended for picnics / long journeys.
Makes: 6
You will need
1 cup (200 g) whole wheat flour (gehun ka atta)
1 teaspoon ghee
1/2 teaspoon salt
100 ml + 1 teaspoon warm milk
1 teaspoon ajwain (carom seeds)
6 - 8 teaspoon ghee / oil
1 teaspoon ghee
1/2 teaspoon salt
100 ml + 1 teaspoon warm milk
1 teaspoon ajwain (carom seeds)
6 - 8 teaspoon ghee / oil
Method
Mix atta / flour, 1 teaspoon ghee, salt and ajwain.
Add milk and knead into a smooth dough.
Do not add extra water / milk when making dough. Set aside in an airtight container for half an hour.
Divide the dough into 6 equal portions / balls.
Add milk and knead into a smooth dough.
Do not add extra water / milk when making dough. Set aside in an airtight container for half an hour.
Divide the dough into 6 equal portions / balls.
Roll out into thin chapatis of 6 - inch diameter.
Place a non - stick frying pan / griddle / tawa on heat. Place a roti on the frying pan / tawa and cook for few seconds until little bubbles appear.
Turn over and cook for 1/2 minute or until brown specks appear. Cook each side for 1/2 minute and remove from tawa.
Apply little oil / ghee on both sides of the roti and stack them on top of each other. Serve with green chutney / farsan / pickle.
Place a non - stick frying pan / griddle / tawa on heat. Place a roti on the frying pan / tawa and cook for few seconds until little bubbles appear.
Turn over and cook for 1/2 minute or until brown specks appear. Cook each side for 1/2 minute and remove from tawa.
Apply little oil / ghee on both sides of the roti and stack them on top of each other. Serve with green chutney / farsan / pickle.
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