PEETHIWALI ROTI

PEETHIWALI ROTI

Ingredients:

Whole-wheat flour (atta) 1½ cups
Split black gram skinless (dhuli urad dal) ¼ cup
Cumin seeds 1½ teaspoons
Coriander seeds 2 tablespoons
Fennel seeds 1 teaspoon
Black peppercorns 5-6
Oil 2 tablespoons
Asafoetida a pinch
Gram flour (besan) 2 tablespoons
Red chilli powder 1 teaspoon
Salt to taste
Ghee as required

Method:

1. Soak dhuli urad dal in one cup of water for two hours. Boil and set aside.
2. Dry roast cumin seeds, coriander seeds, fennels seeds and black peppercorns separately. Cool and crush lightly. Set aside.
3. Heat one tablespoon oil in a pan. Add asafoetida and gram flour and cook till fragrant.
4. Add boiled urad dal and sauté for two to three minutes.
5. Add crushed spices and sauté for half a minute. Add red chilli powder and salt. Mix well and remove from heat.
6. Take atta, salt and remaining oil in a bowl and mix. Add sufficient water and knead into dough. Cover with a damp cloth and set aside for fifteen minutes.
7. Divide the dough into four equal portions and roll into balls. Make a dent in each ball, fill it with filling and fold and shape into a ball again. Press lightly on tabletop. Pat with finger tips and roll into rotis or use a rolling pin.
8. Heat a tawa, place a roti on it. Roast for half a minute and flip. Drizzle some ghee all around and cook till the underside is done. Flip again and drizzle some more ghee all around. Cook till the second side is evenly done. Similarly make the remaining rotis.
9. Serve hot.

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