Sunday, April 26, 2009


4/26/2009 09:46:00 AM
Cooking Time : 10 mins.
Prepartion Time : 10 mins.

Serves 4.

1 cup finely ground maize flour (makai ka atta)
¾ cup plain flour (maida)
1½ teaspoons carom seeds (ajwain), optional
½ teaspoon cumin (jeera) seeds
1 tablespoon oil
Salt to taste

Other ingredients
Oil for deep-frying

To be mixed together into a mango salsa (for serving)

½ cup chopped ripe mangoes
½ cup chopped tomatoes
1 tablespoon chopped spring onion whites
1 tablespoon chopped spring onion greens
½ teaspoon chopped green chilli
1 tablespoon chopped coriander
A pinch of sugar
Salt to taste

1. Roast the cumin seeds on a tava (griddle) for a few seconds.
2. Add the carom seeds and roast again for a few seconds. Pound them coarsely.
3. Mix all the ingredients together and make a dough by adding warm water. Knead very well.
4. Divide the dough into small portions.
5. Roll out each portion into thin rotis with the help of a little flour, prick all over with a fork. Cook lightly on a tava (griddle).
6. Cut each roti into 25 mm x 25 mm. (1" x 1") squares and deep-fry in hot oil until crisp.
7. Drain thoroughly on absorbent paper. Store in an air-tight tin.
8. Serve with the mango salsa.


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