Description
Mango, mint, and just a little hit of green chili all rolled up in fresh and delicious rotis.
Ingredients
Scale
1/2 cup of mango puree
1/2 tbs of pureed mint
1 green chili pureed, or adjust to your spice preference.
1 cup durum flour (or your preferred roti flour)
Extra flour for dusting
Butter or topping rotis (optional)
Instructions
- Combine the mango, mint, and green chili puree
- Add the flour into a wide bowl or atta parat. Slowly add in the mango puree, and start bringing the dough together. Continue adding puree and combining flour until a dough ball is formed. Knead for 2-3 minutes, grease the dough with a touch of oil, and cover with a wet paper towel.
- Divide the dough into 6-8 portions depending on how big/thick you prefer your rotis. I make really tiny rotis and usually get 8 out of a cup of flour.
- Roll the portions into tight balls – or a peda. Lightly flatten the balls by pushing in the centre, creating a disk shape.
- Now pinch the edges of the disk with two fingers to expand the disk. (see the attached video)
- Roll out into a circular roti shape.
- Cook on a tava or in a fry pan heated to medium high. Cook for 9o seconds on the first side, then flip and cook for another 60-90 seconds on the second side. Puff over flame or wire rack.
- Remove the puffed roti onto a plate and coat with butter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Roti
- Cuisine: Indian
Nutrition
- Serving Size: 2 Rotis