Makai Methi Roti
by Tarla Dalal
Added to 93 cookbooks
This recipe has been viewed 16609 times
The methi used in combination with makai ka atta makes a delectable variation of the traditional makai ki roti. A bowl of thick curds is all that is required along with these roti to make a satisfying breakfast or a quick meal.
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
- Knead it very well for at least 5 minutes so it is easy to roll.
- Divide the dough into 4 equal portions and roll each portion into a 100 mm. (4") diameter circle using a little maize flour for rolling.
- Heat a non-stick tava (griddle) and cook each roti, till brown spots appear on both the sides.
- Brush with melted butter and serve immediately with fresh curds.
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