Bhopali Roti

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Whole wheat flour - (175 g)
1/2 cup	80g / 2.8oz	Rice flour - (50 g)
2 tablespoons	30ml	Ghee or oil
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Cumin seeds - dry roasted & ground
3		Green chilis - sliced
3 tablespoons	45ml	Broken cashews - ground coarsely
3 tablespoons	45ml	Fresh coriander - (cilantro), finely chopped
6		Saffron strands - (soaked in)
2 tablespoons	30ml	Warm milk
		Water - for kneading
		Ghee or oil - for frying

Recipe Instructions

Sift together whole wheat flour, rice flour and salt in bowl. Rub in 2 tbsp of ghee or oil. Add rest of ingredients except oil (for frying). Gently add water to make a soft dough. Knead well until no longer sticky. Shape dough into 8 small balls. On a floured surface, roll out each ball into a 6" (15 cm) round. Heat a griddle. Place the round dough in it and dry roast. When little brown speaks appear on the underside, turn the roti over. Smear a little ghee or oil over the surface and drizzle 1 tsp ghee or oil around the roti. Cook until both sides are golden brown. Repeat with the remaining dough.

Make 8.

Source:
Yamuna Devi, "The Art of Indian Vegetarian Cooking"

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