Yield: 1 servings
|1 cup||Wheat flour|
|¼ cup||Rice flour|
|1 bunch||Methi; (fenugreek) leaves|
|\N \N||; cleaned|
|½ bunch||Coriander leaves cleaned|
|1 teaspoon||Sesame seeds|
|½ teaspoon||Cumin seeds|
|3 \N||Green chillies crushed|
|2 teaspoons||Red chilli powder|
|¼ \N||Turmeric powder|
|\N \N||Salt to taste|
|\N \N||Oil to shallow fry|
Sieve flours together. Wash and chop greens finely.
Mix all ingredients except oil to shallow fry.
Knead into a soft pliable dough using as much water as required.
Divide the dough into 10-12 parts and knead into rounds.
Roll into a chappati, about 6" in diameter with the help of some flour.
Shallowfry on a hot griddle applying some oil on both sides till done.
Repeat for all. Cool to room temperature.
Pack in foil or store in a tight-lidded container.
Eat with sweet or hot mango pickle or curds.
Making time: 30 minutes.
Makes: 10-12 theplas
Shelflife: 2-3 days.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.