Ingredients
3 cups wheat flour
1 tsp. black pepper freshly ground
1/2 tsp. fennel seeds coarsely crushed
1/2 tsp. cumin seeds
1/4 tsp. ajwain seeds (omum)
4 -5 pinches asafoetida
1 tbsp. butter
salt to taste
ghee for shallow frying
warm milk to knead dough
METHOD
- Sieve together flour and salt.
- Add all other ingredients except ghee and milk.
- Mix well. Knead into a soft pliable dough.
- Divide dough into 10 parts.
- Roll into a thick paratha.
- Prick with a knife or fork all over.
- Heat griddle, roast on both sides.
- Drizzle a little ghee on both sides.
- Shallow fry both sides till crisp and golden spots appear.
- Serve hot, with dals or vegetables, as desired.
Making time: 30 minutes
Makes: 10 rotis
Shelflife: Best fresh
Naan and Roti's Index
