← Nouns Cooking · Indian

Ingredients

• 180 g atta, plus extra for dusting
• 90 g gram flour (besan)
• ½ tsp ajwain (carom seeds)
• ½ tsp Ground turmeric
• ½ tsp Chilli powder
• 1 tsp Dried fenugreek leaves (kasuri methi), crushed
• ½ tsp Salt
• ½ Onion, very finely chopped
• 1 Green chilli, minced
• 2 tbsp Coriander (cilantro), chopped
• 1 tbsp Plain yogurt
• 1 tbsp Vegetable oil
• 180 ml water, about
• 2 tbsp ghee, for brushing

Method

1. Mix both flours, the spices, kasuri methi and salt. Add the onion, chilli, coriander, yogurt and oil.
2. Add the water gradually and knead into a soft, smooth dough. Cover and rest for 15 min.
3. Divide into 8 balls. Dust each with flour and roll into a 15 cm round, a little thicker than a chapati.
4. Cook on a hot griddle over medium-high heat for 1 minute, until bubbles appear, then flip and cook for 1 minute more.
5. Flip again and press with a cloth or spatula so it cooks through and puffs in places, about 30 seconds per side, until brown-spotted.
6. Brush with ghee and keep warm in a cloth while you make the rest. Serve with dal, sarson ka saag or pickle.

Tips

• Gram flour makes the dough a little sticky; oil your hands rather than adding lots of extra flour.

Sources

Written in our own words after cross-checking these recipes:

Cook With Manali Hebbar's Kitchen