Coriander Roti

This is an extremely hard time for everyone and it also feels like a time when new healthier habits can be formed.  With no restaurants open and more time at home it feels like a great opportunity to cook more meals at home.

Cooking a new meal is a great way to have fun on your own or with the family, learn a new skill and have the treat of a delicious, healthy meal to enjoy at the end of it.  

I have taken up the challenge to cook one new recipe a day from my plethora of cookbooks at home. And by doing this, I hope I will have something to look forward to everyday during this seemingly never ending pandemic.

So why not use this time to commit to the challenge of trying at least one new recipe per week, if not every day?  When the lock-down is over you will have several amazing new dishes in the repertoire to enjoy and to share with friends and family.  

Please tag us and use the hashtag #onenewrecipeaday or #onenewrecipeaweek and let us know how you get on!

Today's recipe is Coriander Roti from the book "Forever Young Diet" by Tarla Dalal. The original recipe requires a filling to be made but I have tweaked it a bit and have made the filling into a coarse paste and mixed it with the roti dough. I felt this small change would make the recipe easier for beginners too.  

INGREDIENTS 

For the dough

1 1/2 cups  whole wheat flour 

1 tbsp   oil 

salt  to taste

For the paste (grind to a coarse paste)

1 cup   chopped coriander leaves 

2 tsp   coriander-cumin seeds (dhania-jeera) powder 

1/4 tsp   turmeric powder  

1 1/2 tsp  finely   chopped green chillies 

salt  to taste

Other Ingredients For Coriander Roti

whole wheat flour  for rolling

oil  for brushing and cooking

METHOD

To make coriander roti, combine all the ingredients required for the dough and the coarse paste in a deep bowl and knead into a soft dough using enough water. Keep aside. 

Divide the dough into 8 equal portions. 

Roll a portion of the dough into a 6” diameter circle using a little whole wheat flour for rolling. 

Heat a non-stick tava (griddle) and cook the roti, using a little oil, till golden brown spots appear on both the sides. 

Serve the  coriander roti  immediately.