Coriander Roti

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 8 rotis

Ingredients :

For The Dough
1 1/2 cups whole wheat flour (gehun ka atta)
1 tbsp oil
salt to taste

To Be Mixed Into A Stuffing
1 cup chopped coriander (dhania)
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 1/2 tsp finely chopped green chillies
1 tbsp besan (bengal gram flour)
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for brushing and cooking

Method :

For the doughCombine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.

How to proceed
How to proceedDivide the stuffing into 8 equal portions.Divide the dough into 8 equal portions.Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Brush little oil evenly over it.
Sprinkle a portion of the stuffing evenly over it.
Roll it up tightly from one end to another end.
Roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre.
Turnover the swiss roll so that the sealed side faces upwards and again gently roll into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the roti, using a little oil, till golden brown spots appear on both the sides.
Repeat steps 3 to 8 to make 7 more rotis.Serve immediately.