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Bring the water to a boil in a small saucepan. Remove from
heat and add half the oil to it. Add the cornmeal, stirring
constantly to avoid lumps. Cover and put over very low heat
for 4 minutes. Remove from heat, mix in the remaining oil
and leave to cool. |
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When the cornmeal has cooled, add the green chilli, sugar
and salt and mix in. |
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Now add the chappati flour and mix in well to avoid lumps.
This should produce a semi-stiff dough. Add more water if
necessary. |
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Pour some sunflower oil into a saucer, spread a little onto
a clean work surface and rub some onto a rolling pin. Divide
the dough into 16 equal pieces and roll them into balls. |
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After dipping one of the dough balls into the saucer of oil
to coat it, place it on the oiled work surface, and using
the oiled rolling pin, roll it into a disc about 2 mm thick. |
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Pour about a tablespoon of oil into a medium sized frying
pan and heat over medium heat. When the oil is hot put in
the dough disc (roti) and fry it for 2-3 minutes or until it
turns golden brown on the side facing the pan. Flip the roti
over and again fry for 2-3 minutes. The rotis look much like
parathas. |
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Repeat steps 5, 6 until all the dough balls are converted
into rotis. Best served with Sursoon ka Saag Also try our
Bajaray ki Roti |
