Phudine ki Roti
by Tarla Dalal
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Added to 44 cookbooks
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Mint is a magic ingredient, which adds zing to any preparation, however simple. Here, in these Phudine ki Roti, a simple process of dry roasting and crushing the leaves boosts the aroma of mint extraordinarily, adding a flavourful punch to the whole wheat flour rotis.
- Dry roast the mint leaves on a hot non-stick tava (griddle) till crisp. Crush lightly with your fingers.
- Combine all the ingredients including the mint leaves and knead into a semi-soft dough using enough water.
- Divide the dough into 10 equal portions and roll out each portion into a circle of 150 mm. (6") diameter, using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook each roti , using a little ghee till both the sides turn golden brown in colour.
- Serve hot.
Nutrient values per roti
|Vitamin A||50.4 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||0.5 mg|
|Folic Acid||10 mcg|
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