Friday, July 13, 2012

Banale Rotti with Whole Wheat Flour


Whole Wheat Flour - 3 cups
Onions, chopped - 1/2 cup
Carrot, grated - 1/2 cup
Coriander Leaves, chopped - 3 tbsps
Green Chillies, minced - 1 1/2 tbsps
Salt to taste
Oil for roasting


  1. Mix all the ingredients except oil with enough water to make a dough that is softer than that of chapati dough.
  2. Take a thick bottomed wok and smear it with 1 tbsp oil. Sprinkle a pinch of salt. (Note: Sprinkling salt avoids the rotti from sticking to the wok).
  3. Take an orange sized portion of the dough and place it in the centre of the wok.
  4. Dip your palm in water and spread the dough into a think layer, evenly, all the way up using your palm. Keep dipping your palm in water to avoid the dough sticking to your palm.
  5. Now place the wok on low flame and cover with a lid.
  6. Remove the lid when the color of the dough changes.
  7. Pour little oil over the edges of the rotti and let it roast on medium flame until the edges start separating from the wok.
  8. Carefully remove the rotti from the wok and flip the side. Let it roast for a few minutes.
  9. Serve hot.  This tastes good without any accompaniments too.


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