Ingredients
- 50 gm
- 6 saffron strands
- 250 gr flour
- 30 ml milk
- 28 gr ghee
- 24 gr cashews
- 18 gr coriander
- 3 gr salt
- 2 gr cumin seeds
- 3 slices green chilis
-Water for kneading Ghee; or oil; for frying Sift together whole wheat flour, rice flour and salt in bowl. Rub in 2 tablespoon of ghee or oil. Add rest of ingredients except oil (for frying). Gently add water to make a soft dough. Knead well until no longer sticky. Shape dough into 8 small balls. On a floured surface, roll out each ball into a 15 cm (15 cm) round. Heat a griddle. Place the round dough in it and dry roast. When little brown speaks appear on the underside, turn the roti over. Smear a little ghee or oil over the surface and drizzle 1 tsp ghee or oil around the roti. Cook until both sides are golden brown. Repeat with the remaining dough.
