Coriander Rotis ( Jain Recipe)


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The utility of coriander extends beyond the usual chutney. Include this fragrant herb in your roti stuffing and enjoy the unique flavour.

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Preparation Time:    Cooking Time:     Makes 8 servings
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1 1/2 cups whole wheat flour (gehun ka atta)
4 tsp oil
1/2 tsp salt

To Be Mixed Into A Stuffing
1 cup chopped coriander (dhania)
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 tbsp besan (bengal gram flour) , dry roasted on a tava (griddle)
3 green chillies , finely chopped
salt to taste

Other Ingredients
oil for rolling and cooking
ghee for glazing

How to proceed

  1. Divide the stuffing into 8 equal portions.
  2. Mix the flour, oil and salt together. Add enough water to make a semi-stiff dough.
  3. Knead well and divide into 8 equal portions.
  4. Roll out each portion into a thick round with the help of the flour.
  5. Brush each dough-round with a little oil and spread one stuffing portion on it.
  6. Roll out each round into a cigar shape.
  7. Make a small round like a coil and press lightly by hand.
  8. Roll out again into a thick roti using a little oil for cooking.
  9. Cook on a hot tava (griddle) using oil on both sides until crisp.
  10. Spread ghee on top and serve hot.

RECIPE SOURCE : Jain Desi KhanaBuy this cookbook

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