Ingredients
* GLUTEN-FREE Version * -
1 Cup Gram Flour/Chickpea Flour (Besan)
1/2 Cup Any Glutenfree Oats Flour *
2 Tbsp Oil - any light oil can be used
4 Tbsp Fresh Coriander – Chopped
1 Large Green Chili – Thinly Chopped
1 1/2 Tsp Carom Seed (Ajwain)
1 Tsp Salt – As per taste
1/2 Cup Water – Keep 2-3 tbsp extra
* REGULAR Version (with whole wheat flour) * -
1 Cup Gram Flour/Chickpea Flour (Besan)
1/2 Cup Whole Wheat Flour *
2 Tbsp Oil - any light oil can be used
4 Tbsp Fresh Coriander leaves Chopped
1 Large Green Chili finely Chopped
1 1/2 Tsp Carom Seed (Ajwain)
1 Tsp Salt – As per taste
1/2 Cup Water – Keep 2-3 tbsp extra
The Process of Making the Roti is Same for Both Version
In a food processor with dough attachment, add all the above-mentioned ingredients and pulse to form a smooth and pliable dough OR you can knead with your hands.
Make 8 round balls out of the formed dough and using a rolling pin, roll them into disc shape using dry flour.
Heat a nonstick pan /tawa on high flame for 2 minutes and then reduce the flames to medium.
Place one of the rolled roti/bread on it. Turn the roti to another side after 1minute
After both sides are browned for 1 minute each, remove the pan and put the roti on high flame, keep tossing it on both sides till they fluff up and evenly golden brown.
Remove Roti and place into serving the dish.
Follow step 3 and 4 until all roti/bread is done.
Serve Hot with OR without a dash of butter/ ghee on each with any salad, dal or vegetable, pickle and curd to make it a complete meal.