What You Need -
Wheat flour / Atta - 1 cup
Carrots, shredded - 2/3 cup
Dhania / Coriander powder - 1 tsp
Jeera / Cumin powder - 1 tsp
Salt - to taste
Hing / Asafoetida - 1/4 tsp
Water - as required to plough the dough
Oil - 2 tsp (optional)
Wheat flour - 1/4 cup (for rolling rotis, to prevent from sticking)
Ghee - 3 tsp (optional) - for enhancing the taste
How To -
- Mix all the ingredients together in a deep bowl. Add water in steps, carefully and make a soft dough.
- Add oil to the dough, at the final stage, if it is too sticky.
- Cover the dough and let rest for atleast 30 mins.
- The rest of the process is simple and similar to the way we normally make rotis, but I'm gonna elaborate for the benefit of novice cooks/ bachelors/ anyone who is experimenting roti for the first time :)
- Make a small ball, dip into wheat flour and roll into rotis using a rolling pin.
- Heat a tawa (flat griddle, usually made of iron), place the rolled roti.
- When you see a few bubbles on the surface, reverse the sides of the roti.
- Press the corners with a steel spatula, so that the roti puffs up well :)
- Cook on direct flame or with wired gauze for an authentic tasting roti.
- When you see brown circular spots on both sides, it indicates that the roti is cooked well then.
- Smear 1/4 tsp of ghee on the roti and store it in a hot casserole.
Serve with Paneer Butter Masala as a reward for eating the healthy carrot rotis