Rice rotis
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Ordinary steamed rice or left over rice; (All the better to |
| ; use overnight rice | ||
| ; kept in the | ||
| ; 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 |
| Salt to taste | ||
| 1 | tablespoon | Yoghurt or curds |
| 1 | tablespoon | Fresh fenugmerk or spinach leaves; (optional) |
| Oil to shallow fry | ||
| 3 | teaspoons | Oil to shallow fry.; (3 to 4) |
Directions
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.