Thursday, December 21, 2006

Corn Roti


*Cream style corn Tin - 1 rice cup

Grind in to fine paste to remove chunky bits,

*Chapati flour - 2 cups (heaped) + extra
*Salt - 3 pinch
*Oil - 1 tbsp
*Cayenne pepper - 1/4 th - 1/2 tsp
*Water (kettle boiled water) - as needed


Take a large bowl add salt, chilli powder and oil, mix.

To that add c.flour and combine.

Add corn paste and mix well. Add water small amount and mix well to form a soft plaible dough, knead it well and roll into lemon size balls.

Roll these balls into round circle. Dusting with flour when needed.

Heat a tawa on medium high and keep this rolled dough on tawa and cook until small bubbles appear on top.

Turn it over and cook for just few secs.

Turn again and with the help of cloth press it lightly on all sides.

Turn again and do the same, remove and wrap it in a cloth or in a roti basket and serve.

Serve with Paneer dishes or any gravy curry or Mirchi Bhagmati
and Yoghurt on side.

© 2006 by Rajani Rayudu