Name: Spicy Garlic Ginger Roti
Cook time: 45 min
Total time: 45 min
Yield: 9 rotis
Ingredients: 2 cups wheat flour; 1/2 cup plain flour; 2 tablespoons ghee; 4 tablespoons dry wheat flour; 1 tablespoon rice flour; 2 teaspoons ginger, grated; 2 teaspoons garlic, grated; 4 tablespoons coriander leaves, chopped very fine; 1 teaspoon fresh ground black pepper; salt; 1/2 cup ghee

Recipe by Charishma_Ramchanda

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Ready In:: 45mins
Yields:
Units:

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ingredients

2 cups wheat flour
¹⁄₂ cup plain flour
2 tablespoons ghee
Mix together
4 tablespoons dry wheat flour
1 tablespoon rice flour
2 teaspoons ginger, grated
2 teaspoons garlic, grated
4 tablespoons coriander leaves, chopped very fine
1 teaspoon fresh ground black pepper
Other ingredients
salt
¹⁄₂ cup ghee

directions

Mix wheat, plain flour and salt.
Rub in the 2 tbsp.
ghee.
Add warm water to form soft pliable dough.
Cover with moist cloth and keep aside for 30 minutes.
The spicy mixture should be dry.
Divide dough into 9 portions.
Make ball and roll into a chappati of 7" diameter.
Use dry flour for dusting while rolling.
Brush chappati with ghee.
Sprinkle some of the mixture over it.
Roll one more and place over the first.
Apply ghee and sprinkle mixture.
Follow with one more roti ending with spicy mixture.
Gently press down and roll into a tight Swiss roll.
Cut the roll into 3 parts.
Dust with dry flour.
Keep aside.
Repeat for other six rotis, making 2 more rolls.
Take one piece, twist and flatten gently.
Dust with flour and roll to a thick chappati.
Shallow fry on hot griddle drizzling ghee on both sides.
Press lightly and fry to a golden brown.
Repeat with other pieces.
Serve hot with fresh curds, sauce, jam or chutney.
Note: Leftover cold roti makes an excellent snack with your afternoon tea or coffee.
Variations: Make a sweet filling of dry flours, flaked desiccated coconut and powdered sugar, if desired.