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Breads |
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Baisun Roti
Paratha
Ingredients:
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1\2
kg basin (gram
flour)
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1\2
kg whole wheat
flour
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1\2
cup oil
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2
teaspoon salt
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2-3
teaspoon chilli
powder
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6
whole red
chili
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1\2
cup coriander leaves, chopped
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4
green chilies fine chopped
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3
tablespoon dried pomegranate seeds,
crushed
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2
teaspoon cumin seeds, zeera
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2
tablespoon coriander seeds
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2
medium onion, finely chopped
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oil
for frying.
Method:
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Put all dry ingredients in a
large bowl and mix well. Make a slight well in the
centre and add oil. Using finger tips, mix it into the
flour. Add water a little at a time and knead into a
soft pliable dough. Knead it thoroughly for several
minutes until smooth. Cover with a damp cloth and leave
to rest for at least 30 minutes.
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Divide the dough into 12 equal
parts. Roll each into a smooth ball. Then roll each ball
into a round of about 6 inches.
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Heat up a tava, heavy frying pan
or a griddle. Test the heat by sprinkling a little dry
flour on the surface. The temperature is correct when
the flour burns immediately. Wipe out the surface with
kitchen paper.
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Carefully place the round of
dough on hot tava. Allow to cook for a minute then turn
it over. Smaer a little ghee on the top and then turn it
over after a minute. The top side now will have small
brown spots. Smear a little ghee on the top and on the
surface of tava along the edges of roti. Turn it over
again and repeat the process of smearing oil until the
both sides are cooked and crisp.
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Remove from pan, smear with ghee
and serve at once. Repeat with remaining dough. Did you
tried our Bajray Ki Roti
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Serve with yogurt or
Raita
Serves 6 people -
Serve
Hot
Preparation Time: 30 minutes
Cooking
Time: 30 minutes
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