Gram Flour Roti
|Ata||6 Ounce (175 Gram Chapati Flour)|
|Gram flour||3 Ounce (75 Gram)|
|Onion||1 Small, finely chopped|
|Green chili||1 , finely chopped|
|Coriander||1 Tablespoon, chopped|
|Red chilies||1 Teaspoon, crushed|
|Water||1 (As Required)|
|Corn oil||3 Tablespoon|
|Flour||1 Cup (16 tbs) (For Dusting)|
1. Sift the ata and gram flour into a mixing bowl. Mix together the chopped onion and green chilli, fresh coriander, salt and crushed red chillies, then add them to the flour.
2. Stir in enough cold water to make a soft dough. Cover and set aside for about 30 minutes.
3. Divide the dough into 6-8 portions and shape it into flat rounds. Roll out each dough round on a lightly floured surface to 12-15 cm (5-6 inches) in diameter.
4. Heat a thawa or non-stick frying pan. Pick up each roti and gently place on the thawa. Grease the top with about 1 teaspoon oil and cook for about 30 seconds, turning over the roti twice with a spatula and pressing it down so that it cooks equally all over. Serve hot.