Recipe Marathon #1 Day 3 with Spicy - Roti
Roti finds its way in our Menu daily. ( No make it every other day!). They are such a simple bite of goodies to one’s health and esp. during dinner, they are light yet filling as opposed to rice.
There is no dearth for the variations in making roti’s and amongst many is this one which my mother used to make esp during when the season for red noses starts. You can increase/decrease the spices as per your taste and I have given what suits our family the best. This is a nice aromatic and spicy (not hot )roti as compared to plain ones and with Channa masala it tastes heavenly.
Method
1.Combine the flour with the spice and salt. Add the cilantro leaves and mix well
2. Add milk and little water to knead it into a pliable dough. It should be neither too soft ( not sticky at all) and neither to hard. The Roti consistancy.
3.Keep it aside for 15 min and then divide the dough into small rounds.
4.Shape into rounds ( or any shape you desire) by using a rolling dough on a floured surface.
5.Then place the prepared roti in a heated non stick pan. Add a tsp of Masala Oil / oil and then cook it for 2-3 min.
6. Turn when brown spots start appearing. Cook further for another 3-5 min.
Serve hot, plain or with little butter with any gravy’ish side dish. We enjoyed it with Channa Masala.
This is first one of my entries ( yeah Valli - planning to bombard u with more) for Roti Mela hosted by dear Valli from Cooking 4 all seasons.
A sniff at fellow Marathon runner’s kitchen tell me that
1. Siri makes an Unspell’able ( Is that a word!) but delish looking Spinach Pastry
2.Valli makes the best companian to curd rice - Dahi Mirchi
3.Ranji kickstarts with a luscious Blueberry Muffin
4.Kulchas are my fav and Laks makes me drool like no tomorrow with her Onion Kulchas
4.Making Jams at home can be so satisfactory. Arundati think so too with her Grape Jam
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