Indori Masala Roti

Ingredients list for Indori Masala Roti

• 2 cups Whole Wheat Flour
• 2 medium Onions finely chopped
• 1 cup Fresh mint leaves finely chopped
• to taste Salt
• 2 Green chillies chopped
• 1/2 teaspoon Asafoetida
• 1 teaspoon Dried pomegranate seeds (anardana) roasted and crushed
• 1 teaspoon Garam masala powder
• for cooking Oil

Method

1. Place flour and salt in a deep bowl. Add onions, mint leaves, green chillies, asafoetida, dried pomegranate seeds, garam masala powder and sufficient water and knead into a stiff dough.
2. Cover with a damp cloth and let it rest for twenty to twenty five minutes.
3. Divide the dough into eight equal portions and shape them into balls. Roll out each ball into a medium-sized roti.
4. Heat a non-stick tawa, place one roti at a time on it, and cook for half a minute. Flip it over, apply a little oil on it and flip it again.
5. Apply a little oil on the other side too and cook, turning sides, till both sides are lightly golden. Similarly, make the remaining rotis.
6. Serve hot.

Nutrition Info