Firstly, for those of you that are still wondering about the answer to the brain teaser given in my last post, let me end the suspense, the answer is ......charcoal. Congrats to the smart girls, Cooker and Soma for guessing correctly. I am sure most of you might have already seen the video of the wedding dance entry that is making the rounds on internet these days. If you haven't do check it out here.
Everytime I see this video it makes me smile, everyone seemed to be enjoying themselves so much, it was fun to watch. It is safe to say that their unique entrance made their wedding memorable, even for those that did not attend, but just saw it on youtube :-) After seeing that video, my imagination started supplying me with vivid images of how it would turn out if the bride, groom and their families made an entrance in this manner in Indian weddings. Can you imagine that, just the thought of it seems hilarious.
Anyway moving on, this herb roti was something I made just because I wanted to make rotis with a "difference" . I enjoyed this experiment and the rotis turned out very flavorful and went well with the simple usal (moong bean curry ) that I served it with....
Ingredients and Method to make Herb Roti
1 1/2 cups whole wheat flour ( atta )
1/2 cup chick pea flour ( besan )
salt to taste
1 tsp red chilli powder ( or according to taste)
1/4 tsp dried ginger powder
1/2 cup warm water
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp dried mint leaves
3/4 tsp cumin seeds
1/2 tsp sugar (optional)
additional water as required to knead the flour into a soft non sticky dough
a few drops of additional oil/ ghee to apply on the roti
Add the dried mint leaves and dried fenugreek leaves to warm water and let sit for at least 5 to 10 minutes
In a large bowl, mix together the two types of flour and all the spices well .
Add sugar, cumin seeds to this mixture and mix well.
Add warm water with herbs to this mixture and knead well. Add more water if required and continue to knead to form a soft but non sticky dough.
Place the dough in a container and cover it and keep aside for at least 30 minutes.
Divide the dough into equal lemon sized balls.
With the help of flour roll out each ball with a rolling pin into as thin a circle as you like.
Heat a flat pan/ griddle / tawa and place the rolled out dough on it. Cook on medium heat for a minute or so until pink spots appear on the lower side and then flip it and cook the other side.
Apply a few drops of ghee/ oil on the side facing upwards and flip over for a few seconds. Apply a few drops of ghee/ oil to the other side too
Serve hot with curry of choice, I like to have this roti with usal and/ or mushroom bell pepper curry
The yield will depend on the size of each ball, it yielded me approximately between 8 to 10 rotis.