Prep 30 mins
Cook 25 mins
A wonderful green colour Indian roti popularly known as "Hari roti". It goes well with a dry vegetable such as methi-aloo and also accompanied by yogurt/ lime pickle. I loved this roti, tried it for the first time tonight inspite of having the recipe in my file for almost a year and everyone loved it. I feel this roti makes a great , too good picnic food too!! A good tip would be
- 3 1⁄2 cups whole wheat flour
- 1 1⁄2 cups green peas, shelled,boiled and mashed
- 2 teaspoons salt
- 2 tablespoons lime juice
- 1 cup cilantro, chopped
- 2 tablespoons oil
- 1⁄2 teaspoon black pepper
- water, for kneading (Go slow on this!!)
- oil (for shallow frying)
- Sift wheat flour with salt in a bowl.
- Add in 2 tbsps.
- of oil.
- Add mashed peas and mix well.
- Add pepper, cilanto and lime juice.
- Knead well.
- Divide into 16 equal parts.
- Shape into round balls.
- Roll each ball on a floured board into a circle.
- Lift each roti carefully with floured hands.
- Place on a hot griddle one at a time.
- Shallow fry with 1-2 tbsp.
- of oil until brown specs appear on both sides (i. e. both sides must be well cooked).
- Remove on a clean napkin to drain out excess oil.
- Serve immediately.
- Serving tip: Enjoy this roti with methi-aloo and some lime pickle/yogurt.
Very tasty roti! The only things I would change would be to use 2 cups of peas instead of 1 1/2 and to let the dough rest 15 minutes or so before rolling out and cooking. Any that were left over the next day made a perfect snack with a curried yogurt dip!
This is wonderful! Any changes were based on ingredients at hand rather than fault with the recipe. Only had dried cilantro (I know...) so used that and added some parsley as well. Only had about 3/4 cup of peas, and didn't realize until it was too late and I had started, so I added an equal amount of canned carrots, mashed. Also added a little onion and garlic powder. Kneaded in the Kitchenaid with the dough hook and added water a half a tablespoon at a time until the dough came together... Let the dough rest for about an hour before cooking. Made 16 as the recipe says and they were the perfect size. Picky husband ate about 6 of these, so I think 'nuff said.