INGREDIENTS:
For roti:
Gram flour (besan) - 1 cup
Whole wheat flour (atta) - 1/2 cup
Salt - to taste
Pure ghee - 2 tablespoons
For masala filling:
Cumin powder - 1 1/2 teaspoons
Coriander powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Green chilli, chopped - 1
Salt - to taste
Dry mango powder (amchur) - 1/2 teaspoon
Red chilli powder - 1/2 teaspoon
Pure ghee - 1 1/2 tablespoons
METHOD:
Combine all the ingredients for the masala filling in a small bowl. Divide into eight portions and set aside. Combine all the ingredients for roti and knead into a soft dough using water as required. Divide the dough in eight portions and make balls. Roll out each ball into a four inch disc and place one portion of the masala filling on to it. Fold into half and thenagain in half to make a triangle. Roll out again to make a triangular roti. Repeat the same with the remaining portions. Heat a tawa and fry each roti with a little ghee till both sides are golden brown. Apply a little ghee and press it gently between your palms. Serve hot.
