Prep 45 mins
Cook 30 mins
From the Weekend magazine (today's issue).
- 4 cups wheat flour
- water, to knead
- 1 1⁄2 cups peas, boiled, drained and coarsely ground
- 1 tablespoon fresh mint leaves, finely chopped (pudina)
- 4 green chilies, finely chopped
- 2 tablespoons fresh coriander leaves, finely chopped
- 1 teaspoon cumin seed
- 1 1⁄4 teaspoons salt, to taste
- oil or ghee, for shallow frying
- Put flour in a large mixing bowl.
- Gradually add water and knead into a smooth, soft and pliable dough.
- Cover with a damp cloth.
- Keep aside for 20 minutes.
- In another bowl, now combine together the ground/mashed peas, green chillies, mint and coriander leaves, salt and cumin seeds; mix well.
- Keep aside.
- Remove the damp cloth from the dough.
- Knead dough once again for 2-3 minutes.
- Divide dough into 10 equal portions (to make 10 rotis).
- Shape each portion into a ball.
- Flatten each ball of dough.
- Roll into flat rounds (rotis).
- Place spoonfuls of peas mixture in the center of the rolled out roti.
- Fold up the edges from all sides to cover up and enclose the peas mixture.
- Dip stuffed dough balls into dry wheat flour (known as "atta" in Hindi).
- Roll out again into flat discs (rotis).
- Cook each roti on a hot griddle (tawa), adding a little ghee on both sides as the roti cooks.
- Make sure the rotis are well cooked on both sides and the edges as well.
- Serve hot with a curry of your choice accompanied by a yogurt raita.
- Alternatively, you can enjoy the roti with chilled plain low-fat yogurt.