Spicy Roti

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Spicy Roti

 

1 cup whole wheat flour

1 cup chickpea flour

2 small onions, diced

2 tablespoons fresh coriander leaves (cilantro), chopped

1 1/2 to 2 teaspoons cumin

1 teaspoon salt

1/2 to 3/4 teaspoon hot pepper powder

1/2 teaspoon turmeric

1/2 teaspoon fresh hot green pepper, minced

1/4 teaspoon ginger, grated

1/8 teaspoon garlic, minced

pinch hing

pinch cumin seeds

 

Add enough water to form a sticky dough, about 1 cup. Knead well.

Wet a piece of paper towel, and fold into a square. Form a 2 " ball in your wet

palm, place on the wet paper towel, and press into a 4 " circle with wet fingers.

Make 5 holes in the circle with a wet finger. Place on a hot, lightly oiled

skillet by laying the flattened round on the skillet with the paper towel facing

up, then peeling off the paper towel. Drizzle oil into the holes and around the

circumference. Brown and flip. Brown the other side and drain on a fresh paper

towel. Moisten the wet paper towel, and begin the next round.

As you become more adept at making these, just fold the paper towel in half, and

make two rounds on the towel at a time, taking them to the griddle, flipping

both over, and peeling back the towel.

Eat with butter, sugar, yogurt, vegetables, or some combination of these.