Thursday, Dec 20 2007

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Spicy Garlic Ginger Roti

Ingredients

2 cups wheat flour
1/2 cup plain flour
2 tbsp. ghee

Mix together:
4 tbsp. dry wheat flour
1 tbsp. rice flour
2 tsp. ginger grated
2 tsp. garlic grated
4 tbsp. coriander leaves chopped very fine
1 tsp. fresh ground black pepper

Other ingredients:
salt to taste
1/2 cup ghee approx.

METHOD

1. Mix wheat, plain flour and salt.
2. Rub in the 2 tbsp. ghee.
3. Add warm water to form soft pliable dough.
4. Cover with moist cloth and keep aside for 30 minutes.
5. The spicy mixture should be dry.

   To proceed:
   

6. Divide dough into 9 portions.
7. Make ball and roll into a chappati of 7" diam.
8. Use dry flour for dusting while rolling.
9. Brush chappati with ghee.
10. Sprinkle some of the mixture over it.
11. Roll one more, place over the first.
12. Apply ghee, sprinkle mixture.
13. Follow with one more roti, ending with spicy mixture.
14. Gently press down, roll into a tight swiss roll.
15. Cut the roll into 3 parts.
16. Dust with dry flour, keep aside.
17. Repeat for other six rotis, making 2 more rolls.
18. Take one piece, twist and flatten gently.
19. Dust with flour and roll to a thick chappati.
20. Shallow fry on hot griddle, drizzling ghee on both sides.
21. Press lightly and fry to a golden brown.
22. Repeat with other pieces.
23. Serve hot with fresh curds, sauce, jam or chutney.

Making time: 45 minutes
Makes: 9 rotis
Shelf life: 2 days

Note: Leftover cold roti makes an excellent snack with your afternoon tea or coffee.

Variations: Make a sweet filling of dry flours, flaked dessicated coconut and powdered sugar, if desired.

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