Ingredients: |
Ingredients: 150 grams (5 ½ ounces) chapatti flour, plus extra for dusting
50 grams (1 ¾ ounces) gram (chickpea) flour
2 tablespoons dried fenugreek leaves (kasuri methi)
2 tablespoons chopped fresh coriander leaves
½ teaspoon salt
½ teaspoon ground turmeric
½ teaspoon ground coriander
½ teaspoon garam masala
1 small green chilli, finely chopped
1 tablespoon ghee, plus extra for cooking roughly
3 to 4 tablespoons water
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Directions: |
Directions:Mix all the ingredients, except the water, in a large bowl. Very slowly add just enough of the measured water to bring the mixture together in a dough – you might not need all the water or you may need a little more, so add just a few drops at a time to ensure the dough is smooth but not sticky. Knead the dough for a minute or so. Cover and leave to rest for 15–20 minutes. (At this point, you can store the dough in the refrigerator for 4–5 days, ready to cook fresh roti whenever you like.)
Divide the dough into 10 equal pieces. Roll each piece into a ball with your hands and dust it with a little chapatti flour. Roll it out into a circle with a diameter of 17–20cm (6½–8 inches), which will give you a very fine roti with a thickness of roughly 1mm (1艠32 inch).
Heat a skillet over high heat. Cook each roti for less than 1 minute on each side – as soon as the underside begins to turn golden, flip it over and, while the other side cooks, smear ¼ teaspoon ghee across the cooked top with the back of a spoon. When the underside is cooked, quickly toss again and smear ¼ teaspoon ghee over the side that is now facing up. Transfer to a serving dish and cover the dish with kitchen foil to keep the roti warm and soft while you cook the remaining dough circles in the same way. Serve hot. |
This recipe for Besan Ki Roti (Gram Flour Roti) is from