Enrich your breakfast menu with ‘Masala Roti’ Ingredients Whole wheat flour (Atta) - 2 cups (separate some for dusting) Onions - 2 medium sized (Sliced) Vegetable/Cooking Oil - 1/2 teaspoon Butter to cook Coriander seeds - 1 tablespoon Dried Anardana (pomegranate seeds) - 1 tablespoon Green chilies – 2 (Chopped) Ginger - 1 inch piece Chaat Masala - 1/2 teaspoons (separate some to sprinkle) Salt according to taste tripurn_media_news_food_recipes Steps to follow Take a fry pan, dry and roast coriander seeds and dried pomegranate seeds. Grind them finely. Take a bowl and chop green chilies, ginger and onion. Put them in a separate bowl by adding pomegranate seeds, coriander seeds and chaat masala. Add whole wheat flour (Atta) and salt together. Make refined dough by adding proportionate water into the mixture. Apply some cooking oil and keep it aside for some time. Heat a non-stick Tawa on a medium flame. Divide dough into equivalent parts and roll into balls. Now, dust with a little dry flour and make roti out of each ball. Place the roti on hot non-stick tawa and roast on both sides for about a minute. Apply butter on both sides like we usually do while preparing parathas and cook it till golden brown. Remove the roti from tawa and transfer it on a serving plate. Sprinkle some chaat masala and serve it hot with dahi. http://www.news.tripurn.com/lifestyle/food/recipe/enrich-your-breakfast-menu-with-masala-roti?id=201
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