Roghni Roti (Recipe)

 

 

Roghni Roti

Ingredients: 1 cup Gram Flour (Besan) ½ pound of Plain Yogurt 1 tsp. Red Chilli Powder (Pisi Lal Mirch) Salt (to taste) 3 Curry Leaves (Karhi Pattay) 3 tbsp. Cooking Oil 1 tsp. Coriander Seeds (Saabut Dhania) ¼ tsp. Tamarind Paste (Imli) 1 tbsp. Green Chillies 1 tbsp. Fresh Cilantro (Hara Dhania) 1 tsp. Cumin Seeds (Saabut Sufaid Zeera) 1 medium Onion 3 cloves of Garlic (Lehsan) 1 (1 inch piece) Ginger (Adrak)   Ingredients for Dumplings/Pakoras 1 cup Gram Flour (Besan) 1 tsp. Red Chilli Powder (Pisi Lal Mirch) 1 tsp. Salt 1 tbsp. Fresh Cilantro (Hara Dhania) 1 tbsp. Mint Leaves (Podina) ¼ tsp. Baking Powder 1 small Onion 1 tbsp. Green Chillies 1 tsp. Cumin Seeds (Saabut Sufaid Zeera) Cooking Oil (for frying dumplings) Method: Thinly slice the onion. Heat oil in a pot and add the sliced onions to it. Make a paste of the Garlic,Ginger and Green Chillis and add this to the onions. Lightly grind Cumin and Coriander seeds and mix in onions and garlic mixture and cook on medium heat. Add the Red Chillies, Salt, Curry leaves, and Tamarind Paste and fry for another 5-10 minutes. Meanwhile, Mix 1 cup of Gram Flour in the plain yogurt and make into a smooth paste by adding small amouts of water at a time. Add this yogurt mixture in onions and mix and cook by constantly mixing. Keep mixing until it starts to come to a boil. Then turn heat level low and leave it to cook slowly until it thickens. Chop onions and mix it with the gram flour and water. Mix into a smooth paste. Lightly ground coriander and cumin seeds with green chillies and them mix this into the gram flour mixture. Add all ingredients in the paste and set aside for half an hour. Fry Dumplings in a deep frying pan until golden brown and take them out and put them on a paper towel to absorb any access oil. When karhi becomes thick, add 1 cup of boiling water and let it cook until it starts to boil, when it comes to a boil add dumplings in karhi and then cook on low heat for another 10 minutes. Garnish with coriander leaves.

       

 

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