Ingredients and Method to make Ajwainy avocado roti
2 cups whole wheat flour (atta/ godumai maavu)
salt to taste
3/4 tsp carom seeds (ajwain/omam)
2 tbsp flax seed meal (powdered flax seeds/ alsi/ ali virai) (optional)
1 avocado ( pitted, peeled and mashed completely)
1/2 tsp red chili powder (or to taste)
1 tsp kasuri methi (dried fenugreek leaves)
pinch of asafoetida (hing/ perungayam) (optional)
water as needed
a little extra flour to help roll out the dough
In a large bowl, add all the dry ingredients and mix well. Add mashed avocado and mix into the flour.
Add water as needed and knead into a soft, non sticky dough. Cover and allow to "rest" for 30 minutes or so.
Divide dough into equal lemon sized balls. With the help of a little flour roll out into an even circle of desired thickness.
Heat a tawa/ griddle/ flat pan and place rolled out dough on it. Cook the roti gets small bubbles on the side facing upwards, flip over and cook the other side until it gets small golden/ brown spots. When both sides are evenly cooked, remove from heat.
Proceed with the rest of the dough in the same manner. Balance of the dough can be refrigerated and used within a couple of days.
The copyright of this content belongs to Veginspirations.com
Serve rotis hot with dhal, any type curry of choice or even some pickle and raita.
2 cups whole wheat flour (atta/ godumai maavu)
salt to taste
3/4 tsp carom seeds (ajwain/omam)
2 tbsp flax seed meal (powdered flax seeds/ alsi/ ali virai) (optional)
1 avocado ( pitted, peeled and mashed completely)
1/2 tsp red chili powder (or to taste)
1 tsp kasuri methi (dried fenugreek leaves)
pinch of asafoetida (hing/ perungayam) (optional)
water as needed
a little extra flour to help roll out the dough
In a large bowl, add all the dry ingredients and mix well. Add mashed avocado and mix into the flour.
Add water as needed and knead into a soft, non sticky dough. Cover and allow to "rest" for 30 minutes or so.
Divide dough into equal lemon sized balls. With the help of a little flour roll out into an even circle of desired thickness.
Heat a tawa/ griddle/ flat pan and place rolled out dough on it. Cook the roti gets small bubbles on the side facing upwards, flip over and cook the other side until it gets small golden/ brown spots. When both sides are evenly cooked, remove from heat.
Proceed with the rest of the dough in the same manner. Balance of the dough can be refrigerated and used within a couple of days.
The copyright of this content belongs to Veginspirations.com
Serve rotis hot with dhal, any type curry of choice or even some pickle and raita.
