Masala missi roti

Ingredients list for Masala missi roti

• 180 grams Gram flour (besan)
• 105 grams Whole-wheat flour (atta)
• 60 grams Fresh coriander leaves chopped
• 4 Green chillies chopped
• 1 medium Onion chopped
• 1 teaspoon Ground turmeric
• 1/2 teaspoon Salt
• 1 teaspoon Chaat masala
• 1 tablespoon Dried pomegranate seeds (anardana)
• for greasing Olive oil 1 tablespoon plus extra

Method

1. Sift together the two flours. Add all the other ingredients, plus enough water to form a soft dough. Knead until the dough is smooth. Rest for 10 minutes.
2. Divide the dough into sixteen equal portions and form into balls.
3. Grease the palms of your hands and also the worktop. Place a dough ball on the worktop and press it down a little to form a disc. Slightly dampen one palm and, using both hands, pat the dough between them to make a roti. Alternatively, you can simply roll the dough on a lightly floured surface, using a rolling pin, until you have a disc roughly 15cm in diameter. Make the rest of the roti in the same way.
4. Heat a tandoor. Lightly dampen one side of each roti and stick it on to the tandoor wall. Alternatively, you can roast the rotis on a hot tawa.
5. Cook until the chapatis are light brown.

Nutrition Info