Crisp Jaadi (fat) Roti Recipe - Cooking Index
Crisp Jaadi (fat) Roti Recipe - Cooking Index
| 2 cups | 125g / 4.4oz | Wheat flour |
| 1/4 cup | 59ml | Fine semolina |
| 2 tablespoons | 30ml | Butter |
| 2 tablespoons | 30ml | Ghee |
| Salt to taste | ||
| Hot or warm water to knead. |
Mix all ingredients and make very stiff dough. Take dough the size of a
cricket ball. Knead till smooth and round. Roll to a thick chappati.
About 1-1 1/2 cm thick. Prick with a knife - point.
Place on a hot griddle on lowest heat. Let one side dry. Then let other
side get crisp. Meanwhile pinch the roti on upper side in a circular
motion till small mounds are formed on the whole roti. Use a mesh with
stand over direct flame to roast the pinched side. Keep flame low to get
crisp rotis.
Serve with ghee and with lots of dal and rice or with curds. It may be
crumbled and dipped in dal too.
Source:
"Chutney and Relishes", by Lou Seibert Pappas
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