Dhaniye Aur Makai ki Roti
by Tarla Dalal
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Added to 214 cookbooks
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While you would have often enjoyed corn as an add-on to dishes like Rotis , bhajias, pakode, Pulaos , Subzis / Curries and several continental dishes too, this unique Dhaniye aur Makai ki Roti gives it an equal footing with wheat flour!
Crushed corn and wheat flour, in equal proportions, are perked up with coriander and myriad spice powders to prepare the dough for a really lip-smacking and sumptuous roti that has a melt-in-the-mouth texture that you will enjoy to the core.
Do justice to this irresistible dish by topping it with a dollop of butter before serving! This roti is also a tasty and filling option to serve for Breakfast .
- Combine all the ingredients in a deep bowl, mix well and knead into a soft dough without using any water.
- Divide the dough into 6 equal portions.
- Roll out a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the roti, using a little oil, till golden brown spots appear on both the sides.
- Repeat step 3 and 4 to make more 5 rotis.
- Serve immediately topped with a dollop of butter.
Nutrient values (Abbrv) per roti
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