Recipe by HappyBunny
This is from Tarla Dalal's Roz ka khana and is a huge favourite with my daughters. It is really quick and nutritious. I use Tinned or frozen corn kernels. They come out quite crisp, perhaps someone reading this can tell me if they need to be softer and how I can achieve that...
Top Review by Aaliyah's&Aaron'sMum
Sorry, HappyBunny, for not rating this recipe. This definitely is a 5-star recipe for flavours alone. However the amount of flour stated is far too less. Like the previous reviewer, I too had to add in an extra 1 cup of flour to knead it into a manageable soft dough. And inspite of the extra addition of flour, I only got four 4" rotis (I first tried with smaller balls but they rolled out far too thin, I think that's why yours turn out quite crisp). I did add in a bit more of cumin seeds and used butter instead of oil. We really enjoyed it, especially DD! Thank you, HappyBunny, for sharing, I definitely will be making it again!
- 1⁄2 cup sweet corn
- 1⁄2 cup whole wheat flour
- 1⁄4 teaspoon chili powder
- 1⁄4 teaspoon cumin seed (I use a bit more)
- 1⁄2 teaspoon lemon juice
- 1⁄4 cup chopped coriander
- 1⁄2 teaspoon sugar
- 1 tablespoon oil
Directions See How It's Made
- Grind the sweetcorn to a fine paste in a food processor, without adding any water.
- Mix the corn paste with the rest of the ingredients in a bowl to make a soft dough; only use water if needed.
- Divide the mixture into 6 equal portions and roll each one into a circle of 4" diameter.
- Heat a tava or frying pan and cook each roti on both sides on a slow flame until golden brown, using a little oil.
- I must admit I have to use more oil than stated but that may be my inexperience!
- My girls eat these on their own with some yogurt dip.