by Tarla Dalal
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Generally, coriander adds value to any dish in which it is used. Here, it steals the show! the use of minimal spices speaks of coriander’s innate aroma and flavour. Coriander rotis are quick and easy to make, and utilise common ingredients that are always available in our kitchens, making it a typical everyday fare.
- Combine all the ingredients in a deep bowl, mix well and knead to make a semi-stiff smooth using enough water. Cover and keep aside for at least 10 to 15 minutes.
- Divide the dough into 4 equal portions and keep aside.
- Divide the stuffing into 4 equal portions and keep aside.
- Roll out a portion of the dough into a 100 mm. (4”) diameter circle using a little wheat flour.
- Place a portion of the stuffing in the centre, fold the edges towards the centre and seal well so the stuffing doesn’t spill out.
- Roll out again into 125 mm. (5”) diameter circle using a little wheat flour.
- Heat a non-stick tava (griddle) and cook each roti, using a little oil, till golden brown spots appear on both the sides.
- Repeat steps 2 to 5 to make 3 more rotis.
- Serve immediately.
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