STUFFED GRAM FLOUR ROTI

Serves :

Preparation Time :

20 minutes

Cooking Time :

30 minutes

Preparation Method :

Mix together the two flours, fenugreek leaves, chillies, turmeric, carom seeds, yogurt and salt. Add enough water to knead into semi-soft dough. Cover the dough with a damp cloth and rest for about 15 minutes.
To make the stuffing, heat the oil in a pan, add the onions and tomatoes and saute for 2 minutes. Add the chillies and bean sprouts and continue to saute for 30 seconds.
Stir in the turmeric, chilli powder, chaat masala, salt, lemon juice and coriander, and saute for 1 minute. Remove from the heat and set aside.
Divide the dough into eight equal-size portions and form into balls. Dust these with a little whole wheat flour, then roll out into rotis, roughly 15cm in diameter.
Heat a non-stick tawa and cook the rotis on both sides, until evenly done.
To prepare a frankie, place a roti on a flat work surface and spread a teaspoon of green chutney all over. Spoon some of the stuffing on one side of the roti, sprinkle on some onions, then simply roll up.
Prepare the rest of the frankies in the same way, wrapping them in foil as you go to keep them warm and make them easier to handle. Serve immediately.

INGREDIENTS

100 grams flour
100 grams whole-wheat flour, plus extra for dusting
200 grams fresh fenugreek leaves, chopped
6 green chillies, chopped
1 teaspoon ground turmeric
1 teaspoon carom seeds
2 tablespoon natural low-fat yogurt
1 teaspoon salt
Green chutney, as required
2 medium-size onion, chopped

For the stuffing

2 teaspoon sesame oil
4 medium-size onions, chopped
4 medium-size tomatoes, seeded and chopped
4 green chillies, chopped
200 grams bean sprouts, blanched
1 teaspoon ground turmeric
1 teaspoon red chilli powder
1 teaspoon chaat masala
1 teaspoon salt
2 teaspoon lemon juice
2 tablespoon chopped fresh coriander leaves

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