Ingredients: 2 cup atta 1 cup toor dal 1/2 tsp jeera 2 garlic 3 chilli Salt to taste Water Ghee Method: 1. Soak the dal in water for about 1 1/2 hrs.And drain the water 2. Blend dal, garlic, chilli, jeera and salt as powder 3. Take flour, water and ghee and make the roti dough. 4. Take the dough and roll it in a small circle and a small amount of dal mixture and roll it up together. 5. Make sure,it has no tears in the dough for the dal to come out, and roll it lightly out as a roti and cook it on a tava on both side.
Ingredients: 2 cups Corn Flour (Makki ka atta) Grated Radish Salt ( optional) Warm Water
Method: Knead the makki (corn) ka atta with warm water just before cooking the rotis. While kneading, add some grated radish and salt. To roll it, put a square of polythene paper on the kitchen platform. On this put a ball of the kneaded dough. Cover with another piece of polythene and then press with the ball of your palm till you get the size of a roti. This roti is slightly thicker than the normal roti. Remove the polythene cover and transfer the roti to a hot tava (skillet). Cook on low heat, turning till both sides are roasted. Apply some ghee.
