Rice rotis

Yield: 1 servings

Measure Ingredient
1 cup Ordinary steamed rice or left over rice; (All the better to
\N \N ; use overnight rice
\N \N ; kept in the
\N \N ; fridge.)
½ cup Wheat flour
1 tablespoon Chopped corriander
1 teaspoon Red chilli powder
¼ teaspoon Cumin seeds
¼ teaspoon Sesame seeds; (til)
1 tablespoon Oil or butter
\N \N Salt to taste
1 tablespoon Yoghurt or curds
1 tablespoon Fresh fenugmerk or spinach leaves; (optional)
\N \N Oil to shallow fry
3 teaspoons Oil to shallow fry.; (3 to 4)

If using spinach or other greens chop fine, wash and drain very well in colander.

Mix all ingredients well except oil to shallow fry.

And form a dough using moist hands.

Do not make it too soft.

Divide in 5-6 round balls.

Roll into chappatis of 5" Diameter Shallow fry on hot grinddle.

Sprinkling some oil on both sides.

Cool on rack. Pack if desired with chutney or sauce.

Serves: 5-6 parathas

Making time: 20 mins.

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Converted by MM_Buster v2.0l.

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