August 24, 2008
Mint chutney roti - Gotta love those green specks
Mint or Pudina as we call it is my all time favorite herb. I am not about to write an essay about the benefits of Mint, but those of you interested to read up a little more about it can check out Mentha-Wikipedia
It has a lot of medicinal properties that I never cared to know until now. Good stuff.
Gotta love those green specks in the roti, they have very clean and simple flavors. Sometimes the mint can be overwhelming if you add too much of it. Otherwise they turn out soft, green, and very tasty.
The roti is not greasy by itself as shown in my pic, that is the low-fat spread that I dabbed on, and it started melting as I was taking the pictures, so it only "appears" oily. I would'nt dare use that much in my cooking.
Mint chutney roti
Whole wheat Atta (Chapathi flour) - 4 cups
Olive oil - 2 tsp
Mint chutney - 1 cup (Mint leaves, ginger, & garlic ground to a paste)
Salt - To taste
Water - Just enough to knead after mixing the mint chutney
Olive oil /butter spread - To spread on rotis
Combine the atta, salt & oil together. Add mint chutney and knead it into a dough, you might have to add water little by little to form into a ball.
Leave covered for at least 30 min, and then roll into round thin rotis, and cook on a griddle without any oil. It would normally puff up.
After cooking the rotis on both sides, stack them in a plate and just add a dab of low-fat butter spread (that is normally available as bread spreads) and keep stacking the rotis one on top of the other. This way they remain soft for at least a day or two.
Keep covered in a box with a tight lid to maintain softness.
My entry to Srivalli's Weekend Herb Blogging event
I remember the last time I sent an entry to her, and it was at the last minute and very rushed I must say, and as soon as it reached her, she was asking me when I was going to send her the next one! She is full of energy and oh boy! am I struggling to keep up with her or what!? :)