Spicy Roti

  • 1 1/2 cups wheat flour
  • 1/2 cups gram flour
  • 1 1/2 tsp chilli powder
  • 1 tbsp oil
  • salt to taste
  • 1/2 turmeric powder
  • 2-3 pinches asafoetida
  • 1/2 tsp each cumin
  • oregano seeds
  • finely chopped coriander
  • 1 tbsp water
  • Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth.
  • Break off bits and make small potato sized balls. Roll to 3-4 mm thickness.
  • Roast on griddle (tawa) as for phulka.
  • Or after brown spots appear place direct on gas flame and puff, with help of tongs.
  • Phulka also may be done similarly if puffing with cloth, feels difficult.
  • Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam.

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