2 1/2 cups (500 g) 1.1 lb Maize flour (makke ka atta)
Salt to taste
1 tbsp (15 g) Ghee
1 cup (30 g) 1 oz Fenugreek (methi) leaves, finely chopped
1 tsp (2 g) Red chilli powder
2 tbsp (30 g) 1 oz Ghee for frying
1 tbsp (20 g) Butter
Salt to taste
1 tbsp (15 g) Ghee
1 cup (30 g) 1 oz Fenugreek (methi) leaves, finely chopped
1 tsp (2 g) Red chilli powder
2 tbsp (30 g) 1 oz Ghee for frying
1 tbsp (20 g) Butter
method
1. Sift the maize flour and salt. Add ghee, fenugreek leaves, and red chilli powder; mix well. Make a stiff dough with hot water.
2. Divide the dough into 8 - 10 portions. Shape each out into a thick disc between your palms.
3. Heat the griddle (tawa) till hot; lay the disc flat on it and cook both sides on low heat.
4. When nearly done, pour a little ghee and fry both sides till golden brown. Remove from the griddle and pinch the disc in four or five places on one side. Add butter on the pinched places and serve hot. Repeat with the other discs.
5. Serve with sarson ka saag
2. Divide the dough into 8 - 10 portions. Shape each out into a thick disc between your palms.
3. Heat the griddle (tawa) till hot; lay the disc flat on it and cook both sides on low heat.
4. When nearly done, pour a little ghee and fry both sides till golden brown. Remove from the griddle and pinch the disc in four or five places on one side. Add butter on the pinched places and serve hot. Repeat with the other discs.
5. Serve with sarson ka saag
serving amount
serves: 4 - 6
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