2 cups Multigrain atta (can be substituted with whole wheat flour)
salt to taste (I needed approx 1 1/2 tsp)
1 tsp red chili powder (or to taste)
1/2 tsp garam masala (or any other curry powder)
1 tsp oil
3/4 tsp cumin seeds
2 1/2 cups packed finely cut collard greens.
a little extra flour for rolling the dough.
a little oil/ ghee (clarified butter) to shallow fry the rotis
In a large bowl add the first four ingredients and mix well.
In a heavy bottomed pan, heat oil, add cumin seeds. When the seeds sizzle add collard greens and stir until the greens are cooked and soft. Cool to room temperature.
Add the sauteed greens to the flour mixture and knead. Add water as required and knead until it forms a soft and non sticky dough. Cover the dough and allow it to rest for about 30 minutes.
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Divide the dough into equal lemon sized balls. With the help of a little flour roll out the dough into an even circle of desired thickness.
Heat a tawa/ flat pan/ griddle and place the rolled out dough on it, when the lower side cooks a little, flip and cook the other side. Apply a few drops of oil/ghee to the upper side of the roti and flip over and cook until brown spots appear on the roti.
Remove and serve hot with curry of choice. I served it with this sweet potato curry.
Proceed with the rest of the dough in the same manner. You can store the balance dough if any wrapped in cling film in the refrigerator for up to 2 to 3 days and use when required.
