March 23, 2011

Radish Roti

5 big red radishes
1/2 cup barley flour
1 cup wheat flour
3/4 tsp
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1 tsp ajwain seeds
1-2 tbsp oil
Oil for dredging

Cut the red radish into quarters. I decided to use up some leftover barley flour from making the barley kheer. Throw in all the ingredients into the food processor and turn it on. Do not add any water. Soon it will all come together and begin to form a ball. Take it out and start kneading with your hands. I started off with the above quantity of flour but ended up using about another 1/2 cup flour. I also used some coriander stems while processing the flour. I try not to throw them away after trimming the leaves and use it in chutneys and rasams.

Those of you who like it to be spicy can increase the quantity of the chilli powder and correspondingly the salt.

Heat up a tawa and first cook one side and turn over.. Then smear oil and cook both sides till brown dots appear.

We had these rotis with some leftover curry and sambar.

I am sending this entry to Cooking with seeds - Wheat event.

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