Preparation Time : 10 Minutes
Makes : 4-5 Rotis
Ingredients :
1 ½ cup Makki ka Atta ( flour made from dried corn kernels)
2 tbsp Grated Radish
2 tbsp Grated Carrot
2 tbsp Methi ( fenugreek leaves) finely chopped
½ tbsp Ajwain (carom seeds)
½ tbsp Zeera (cumin seeds)
½ tbsp Salt
2 tbsp Oil (for shallow frying)
Method :
1. Add the salt to the grated radish, carrot & methi. Leave for 5-7 minutes and then squeeze out the excess liquid.
2. Mix the remaining ingredients together (except the oil for shallow-frying; add enough lukewarm water to prepare a soft dough.
3. Divide the dough into 4-5 equal parts; take one part and flatten it evenly on a piece of grease-proof paper with slightly wet hands to make a round of 12cm.
Makes : 4-5 Rotis
Ingredients :
1 ½ cup Makki ka Atta ( flour made from dried corn kernels)
2 tbsp Grated Radish
2 tbsp Grated Carrot
2 tbsp Methi ( fenugreek leaves) finely chopped
½ tbsp Ajwain (carom seeds)
½ tbsp Zeera (cumin seeds)
½ tbsp Salt
2 tbsp Oil (for shallow frying)
Method :
1. Add the salt to the grated radish, carrot & methi. Leave for 5-7 minutes and then squeeze out the excess liquid.
2. Mix the remaining ingredients together (except the oil for shallow-frying; add enough lukewarm water to prepare a soft dough.
3. Divide the dough into 4-5 equal parts; take one part and flatten it evenly on a piece of grease-proof paper with slightly wet hands to make a round of 12cm.
4. Shallow-fry on a hot tawa (griddle), turning occasionally & making small incisions with a spatula so that the oil seeps in. Cook until both the sides are lightly browned.
5. Serve hot with Sarson ka Saag.
