Besun Ki Roti
|Chapati flour||4 Ounce (125 Gram, Aata)|
|Gram flour||3 Ounce (75 Gram, Besan)|
|Crushed dried red pepper||1 Teaspoon|
|Red chilies||2 , finely chopped|
|Onion||1 Small, finely diced|
|Chopped fresh coriander||1 Tablespoon|
|Chopped fresh mint||1 Teaspoon|
|Water||1⁄4 Pint (150 Milliliter)|
Sift the two flours and salt into a large bowl.
With your fingers, mix in the dried and fresh chillies, onion, coriander and mint.
Gradually stir in the water, form it into a soft dough and knead for about 5 minutes.
Divide the dough into 8 portions.
Roll out each portion of dough on a lightly floured surface to about 18 cm (7 inches) diameter.
Heat a thawa or heavy-based frying pan.
Pick each roti up gently and place it on to the thawa.
Grease the top with about 1/2 teaspoon ghee and cook, turning it over 2-3 times or until you are sure the roti is cooked.