Ingredients
3 cups wholewheat flour
3 tbsp. ghee or butter
10 cardamom pods, seeded
1/4 cup sugar
1 cup water
ghee to shallow fry
Method
Crush cardamom seeds coarsely. Sieve flour into a large plate.
Make a well in the centre. Boil together ghee, water, sugar, cardamom seeds.
Simmer for a minute, or till sugar dissolves completely.
Cool to lukewarm. Pour into well of dough. Mix into a semi stiff, pliable dough.
Knead for 3-4 minutes, till dough is smooth. Cover with a moist cloth, keep aside for 30
minutes.
Divide dough in 4 parts. Take one part, make a smooth ball, roll into a thick round.
Make small incisions by poking with a fork or knifepoint, all over. Apply a little oil on board,
to assist rolling.
Heat a griddle, put roti on it. Dry roast both side till tiny brown spots appear.
Reduce flame, drizzle a tsp. of ghee on one side. Fry till golden spots are formed,
pressing with a spatula, to aid cooking.
Repeat for other side. Repeat till roti is crisp and golden. Repeat for remaining dough.
Serve hot with any of the lush gravy dishes.
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