Sunday, December 14, 2008

Ajmo Leaves Masala Rotli

My grandmother used to make absolutely delicious fritters of ajwain leaves. We used to call it "Owyachya paananchi Bhuji". I still remember the feel of those leaves. They used to have velvetty, thick texture. So when I planted the owa/carrom seeds in the soil, I was optimistically expecting to get those leaves(click on Ajmo on the left side) for making pakodas. But instead, I got these herb like leaves. Hmmm. What to do with this herb now? When in doubt, I generally roll out flatbreads!:-D

Ajmo Masala Rotli - Makes about 7 count
1 cup wheat flour
1/4 cup besan/chickpea flour
salt to taste
1 tsp oil

2 tbsp ajmo/owa/ajowan/ajwain leaves
1/2 tsp turmeric powder
1/4 - 1/2 tsp chili powder
1/4 tsp freshly ground black pepper powder
1/2 tsp coriander-cumin seed powder
salt to taste

You will also need,
wheat flour for dredging/rolling
Oil for roasting

1. Mix flours and salt. Add water to make a stiff dough. Add 1 tsp oil and knead some more. Cover and keep aside for 15 minutes.

2. Mix all the dry ingredients for the stuffing and add the leaves and set aside.

3. Make about 7 balls of the dough. Roll each ball in a small flatbread/puri.

4. Spread the dry stuffing generously. Bring the edges together and from a ball again.

5. Dredge in the flour and roll into thick or thin flatbread.

6. Roast on the tawa/pan adding oil, till the brown spots appear on both the sides.

Note -
1. If not using ajmo leaves, you can use coriander leaves/cilantro but also add 1/4 tsp owa seeds.
2. You can make similar tikhi rotli without adding cilantro as well.

Think Spice event is started by Sunita of Sunita's world.


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