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Measurements

Bhopali Roti

Yield: 8 Roti

1 1/2 c Flour, whole wheat 175 g
1/2 c Flour, rice 50 gm
2 tb Ghee or oil
1 ts -Salt
1 ts Cumin seeds dry roasted & ground
3 ea Green chilis sliced
3 tb Cashews, broken ground coarsely
3 tb Coriander, fresh (cilantro) finely chopped
6 ea Saffron strands soaked in
2 tb Milk warm
Water for kneading
Ghee or oil for frying

Sift together whole wheat flour, rice flour and salt in bowl. Rub in 2 tbsp of ghee or oil. Add rest of ingredients except oil (for frying). Gently add water to make a soft dough. Knead well until no longer sticky. Shape dough into 8 small balls. On a floured surface, roll out each ball into a 6" (15 cm) round. Heat a griddle. Place the round dough in it and dry roast. When little brown speaks appear on the underside, turn the roti over. Smear a little ghee or oil over the surface and drizzle 1 tsp ghee or oil around the roti. Cook until both sides are golden brown. Repeat with the remaining dough.


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