Nutritious Tandoori Rotis
Recipe type: Breakfast
Fenugreek (methi) in any form helps to bind bad cholesterol (LDL) in the body and aids in its elimination. Use a pressure cooker to make these rotis to cut down on the amount of oil consumed.
- 1 cup whole wheat flour (gehun ka atta)
- ¼ cup soya flour
- 1 tsp crumbled fresh yeast
- 1 tsp sugar
- ¼ cup finely chopped fenugreek (methi) leaves
- 1 tsp finely chopped garlic (lehsun)
- ½ tsp salt
- 1 tsp oil
- Other ingredients
- whole wheat flour (gehun ka atta) for rolling
- 1 tsp oil for greasing
- Combine all the ingredients, except the oil, in a bowl and knead into soft dough, using enough water until it is smooth and elastic.
- Add the oil and knead again.
- Cover the dough with a wet muslin cloth and allow it prove till it doubles in volume (approx. 15 to 20 minutes).
- Press the dough lightly to remove the air.
- Divide the dough into 8 equal portions.
- Roll out each portion into a 125 mm. (5") diameter circle using little flour.
- Remove the lid of the pressure cooker and lightly grease the insides of the bottom with oil.
- Heat upside down over an open flame.
- Apply a little water on one side of each tandoori roti and stick the wet side on the inside of the heated bottom of the pressure cooker.
- Again turn the bottom of the pressure cooker upside down and cook till brown spots appear on the surface of the tandoori roti and it peels away easily.
- You can stick 3 to 4 tandoori rotis on the inside of the pressure cooker at a time.
- Serve hot.
This roti can also be made on the tava (griddle).