Tomato Mint Roti

 

Servings: 5-6 parathas

Ingredients:

Content	Quantity	Comment
Tomatoes	2 medium
Coriander leaves	2-3 tbsp
Mint leaves	10 tbsp/Handful
Ginger	½ inch
Chaat masala	1-2 tbsp	Masala needs to be a bit strong but should cover the taste of tomatoes
Green chillies	2 small
Oil / Ghee	1 tsp + To cook
Rice flour	1 cup	More if required.
Salt	To taste
Turmeric powder	¼ tsp
Sugar	¼ tsp
Wheat Flour	For dusting

Method:

Roast the green chillies in a tsp of oil and set aside to cool.

Pulse the tomatoes twice. Add coriander leaves, mint leaves, ginger, chaat masala, green chillies, turmeric and grind it to a smooth paste.

In a heavy bottom pan, add the ground masala, salt and sugar and bring it to a boil. Once it starts boiling, add rice flour slowly and mix well to avoid any lumps. (The dough should not be very dry. So add flour in portions slowly). Take it off the heat and mix well. When it is just warm, make equal sized roundels and roll into roti’s.

       

       

                            

Cook on tawa on both sides using oil/ghee.

       

Serve hot/cold with curd and pickle.