Prep 30 mins
Cook 30 mins
A hot and crispy tasty roti! One of my best friend's favourite!
- 2 cups wheat flour
- 2 eggs, beaten
- 1 teaspoon cumin seed
- 1 teaspoon salt
- 6 tablespoons margarine or 6 tablespoons ghee
- 1 teaspoon baking powder
- 150 ml milk
- 1 teaspoon grated ginger
- Sieve flour.
- Add baking powder, salt, ghee, cumin seeds and grated ginger.
- Make into a dough using eggs and milk.
- Keep aside, covered, for 20 minutes.
- Divide the dough into 6 equal parts.
- Shape them into round balls.
- Flatten and roll out each piece to about 5" (12 cms.) diameter.
- Cook as parathas.
- Serve hot and crisp.
I'm Dancing around my kitchen, finally I have a roti recipe that turned out great. we loved the flavor and the texture was amazing. thanks I'm so happy.
Update: I recently found an Indian grocery a mere 25 or so miles from my house :) and used the chappati flour to make these again. The recipe worked even better and was not nearly as sticky. I was prepared to not add as much milk but needed every bit this time. It was definitely worth it to get the right flour. There were nice flaky layers. They were just wonderful. I used a round iron skillet with some melted butter to fry them and then transferred them to my pottery tortilla warmer. The only change I would make next time is adding 1/2 t. - 1 t. extra salt. I may try adding some more spices to jazz it up sometime. Initial review: I made this to go with Chicken Korma and some leftover saffron rice. My husband absolutely loved it and said that he would be happy to eat this as our everyday bread. I would like to get some Indian wheat flour to try with this. I used half all-purpose and half white whole wheat. I found the dough quite sticky as if it could have used a bit more flour. I had to use lots of flour to roll it out. I fried the roti in canola oil in a skillet. They were great, and we didn't even pine for our favorite aloo paratha! — Jul 21, 2005
Very good. I popped the dough in the fridge for several hours & it was very easy to roll out. Thanks!