Ingredients
•
|
Gram flour (besan)
|
2 cups
|
•
|
Wheat flour
|
3/4 cup
|
•
|
Fresh coriander leaves,chopped
|
1/4 cup
|
•
|
Green chillies,chopped
|
4
|
•
|
Onion ,chopped
|
1 medium
|
•
|
Turmeric powder
|
1 teaspoon
|
•
|
Salt
|
to taste
|
•
|
Chaat masala
|
1 teaspoon
|
•
|
Dried pomegranate seeds (anardana)
|
1 tablespoon
|
•
|
Oil
|
1 tablespoon + for
greasing
|
•
|
Butter
|
as required
|
Method
Sift together the gram flour and wholewheat flour into a bowl. Add the fresh coriander, green chillies, onion, turmeric powder, salt, chaat masala, dried pomegranate seeds and one tablespoon of oil. Add enough water to make a soft dough. Cover the dough with a damp cloth and rest it for ten minutes. Divide the dough into sixteen equal portions and shape into balls. Grease your palms with a little oil. Pat each ball of dough between your palms to make a six-inch round chapatti. Alternatively roll out each ball on a greased and lightly floured surface. Heat the tandoor. Sprinkle water on one side of the chapatti and stick it onto the inner wall of the tandoor. Alternatively, cook the chapatti on a hot tawa till done. Spread with butter immediately and serve hot.
Sift together the gram flour and wholewheat flour into a bowl. Add the fresh coriander, green chillies, onion, turmeric powder, salt, chaat masala, dried pomegranate seeds and one tablespoon of oil. Add enough water to make a soft dough. Cover the dough with a damp cloth and rest it for ten minutes. Divide the dough into sixteen equal portions and shape into balls. Grease your palms with a little oil. Pat each ball of dough between your palms to make a six-inch round chapatti. Alternatively roll out each ball on a greased and lightly floured surface. Heat the tandoor. Sprinkle water on one side of the chapatti and stick it onto the inner wall of the tandoor. Alternatively, cook the chapatti on a hot tawa till done. Spread with butter immediately and serve hot.
- See more at:
http://www.sanjeevkapoor.com/missi-roti-tandoori-cooking-@-home.aspx#sthash.drvcLjYX.dpuf
No comments:
Post a Comment