You may also like
Categories:
potatoes whole wheat flour all-purpose fenugreek leaves mint leaf fresh cilantro green chili pepper ginger paste ground salt pepper vegetable oil nonfat plain yogurt flour butter
Viewed: 10 - Published at: 8 years agoIngredients
- 2 large potatoes
- 1 cup whole wheat flour
- 1/4 cup all-purpose flour
- 1 teaspoon dried fenugreek leaves
- 1 teaspoon mint leaf
- 2 tablespoons fresh cilantro
- 1 green chili pepper, sliced fine
- 1 tablespoon ginger paste
- 1/4 teaspoon ajwain, seends coarsely ground
- salt, to taste
- pepper, to taste
- 2 tablespoons vegetable oil
- 1/4 cup nonfat plain yogurt (if needed)
- flour, for dusting
- butter, to baste
Method
- Boil potatoes till tender, then grate them.
- Mix together in a large bowl, the wholewheat flour, AP flour, fenugreek and mint leaves, cilantro, chili, ginger, ajwain seeds, salt and pepper.
- Mix in the grated potatoes and oil.
- You should have a semi-firm dough that does not stick to your fingers, but if you don't have enough moisture, add some of the optional yogurt to yield a dough of such consistency.
- Do not knead the dough anymore than needed to incorporate everything. There is also no need to let it rest.
- Divide the dough into 10-12 balls with lightly oiled, clean hands.
- Dust your rolling surface with some flour, and roll each ball into a thin 6-inch circle.
- Heat your griddle over medium-high heat and cook the breads until they are speckled with golden dots on each side. This should take about a minute per side.
- Remove from griddle, brush with butter and serve.
