Kannwali Roti Recipe - Cooking Index
Kannwali Roti Recipe - Cooking Index
| For Filling | ||
| 1 cup | 237ml | Green moong dal - (washed and soaked for 3-4 hours) |
| 2 | Green chillies finely chopped | |
| 2 tablespoons | 30ml | Coriander leaves finely chopped |
| 1/2 teaspoon | 2.5ml | Red chilli powder |
| 1/4 teaspoon | 1.3ml | Turmeric powder |
| 1/2 teaspoon | 2.5ml | Coriander seeds crushed coarsely |
| 1/4 teaspoon | 1.3ml | Cumin seeds crushed coarsely |
| 3 | Asafoetida - (3 to 4) | |
| Salt to taste | ||
| For Dough | ||
| 1 cup | 62g / 2.2oz | Wheat flour |
| Salt to taste | ||
| Water to knead dough | ||
| Oil to shallow fry |
For filling:
Grind dal fine using very little water.
Add all other ingredients, mix well.
Keep in refrigerator till used.
For dough:
Sieve together salt and flour.
Add a little water at a time, to knead a soft pliable dough.
Cover and keep aside for 20 minutes.
Divide dough into 6-7 parts.
Roll one into round about 7 diameter.
Place 1 tablespoon filling in centre.
Spread carefully into a 4 square, leaving four empty segments.
Fold these segments over to cover open filling.
Heat a griddle, place roti carefully on it, opened side down.
Cook on medium heat, drizzle little oil to shallow fry.
When golden and crisp, flip and shallow fry other side till brown.
Cut into quarters, serve hot with green chutney and sauce.
Making time: 45 minutes (excluding soaking time)
Makes: 6-7 rotis
Shelflife: Best fresh
Source:
Tarla Dalal
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.