by Tarla Dalal
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As the name suggests, these Rotis are masaledar and delectably spicy! If you want them even spicier, you can add finely chopped green chillies. Whole cumin seeds impart taste and crunch to the Rotis, and you can also add carom seeds (ajwain) or sesame seeds for more crunch and taste. asafetida, which is faintly noticeable in these Rotis, is a digestive aid and helps prevent flatulence (gas) and hence used in daily cooking.
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
- Cover and keep aside for 15 minutes.
- Knead again using soya oil till smooth and divide the dough into 10 equal portions.
- Roll out one portion of the dough into 150 mm. (6") diameter thin circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook each roti, using ¼ tsp of oil, till it turns golden brown in colour from both the sides.
- Serve hot.
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