Indori Masala Roti

Cooking Time: 25-30 minutes
Servings: 4
Preparation Time: 15-20 minutes
Category: Veg

Ingredients

• Whole wheat flour (atta) 2 cups
• Onions,finely chopped 2 medium
• Fresh mint leaves,finely chopped 1 cup
• Salt to taste
• Green chillies,chopped 2
• Asafoetida 1/2 teaspoon
• Dried pomegranate seeds (anardana),roasted and crushed 1 teaspoon
• Garam masala powder 1 teaspoon
• Oil for cooking

Method

1. Place flour and salt in a deep bowl. 
2. Add onions, mint leaves, green chillies, asafoetida, dried pomegranate seeds, garam masala powder and sufficient water and knead into a stiff dough. 
3. Cover with a damp cloth and let it rest for twenty to twenty five minutes.
4. Divide the dough into eight equal portions and shape them into balls. 
5. Roll out each ball into a medium-sized roti.
6. Heat a non-stick tawa, place one roti at a time on it, and cook for half a minute. 
7. Flip it over, apply a little oil on it and flip it again.
8. Apply a little oil on the other side too and cook, turning sides, till both sides are lightly golden.
9. Similarly, make the remaining rotis.