Sunday, February 19, 2012

Spicy Wheat Rotti


Wheat flour - 1 cup
Finely chopped small onion - 1/2 cup
Finely chopped green chili - 1 teaspoon
Red chili powder - 1 teaspoon
Corriander powder - 1 teaspoon
Finely chopped corriander leaves - as needed
Finely chopped curry leaves - as needed
Omam - 1/2 teaspoon
Oil, salt - as needed

Omam: English name: Bishop seeds / carom seeds / thymol seeds  Hindi name: Ajwain


  • Take wheat flour in a broad vessel;  add salt and water and blend well.
  • Add onion, greenchili, omam, redchili powder, corriander powder, corriander leaves and curry leaves; blend well and set aside for 10 minutes.
  • See to it that the blend is norml in texture, neither too watery nor too tight.

  • Make small balls as per your need.
  • Smear oil around the balls.
  • Place each ball inside a plastic cover and gently press to make rotti.

  • Place dosa pan / chappathi pan on the stove and make the rottis.
  • Apply oil and turn to both sides till it gets golden brown.

  • More spices can be added pertaining to your taste to make the rotti spicy.
  • To make it crispier, add little rava / sooji to the flour mix.
  • We are supposed to use plaintain leaf for making rotti, however when it is not available, plastic cover helps.
Learnt from: Kitchen tips from a tamil magazine Snehidhi + my own ideas

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