I saw this recipe in one of the TV shows some 2 months back. This is a very healthy dish with lot of vegetables and the rice flour. While I was watching the show, I was wondering, why the guest for that day on the show is using such a big procedure to make it. I mean I was surprised about the use of maida in this, but when I prepared this myself, I came to know that without maida, it would have been very difficult to make roti with the stuffing. Just give it a try and I am sure you will like it.
Ingredients: Maida 1 cup Rice flour 2 cups Grated vegetables (Radish, carrot,onion) 2 cups Red chilli powder 1 tea spn Jeera(Cumin seeds) 1 tea spn Coriander leaves 6-7 strands Salt
Method: Make dough with maida and water. Keep aside. Take 1 tbl spn of rice flour, add 3 tbls spns of water and salt. Cook on low flame stirring continuously for about 5 minutes(till the rice flour is cooked and becomes a smooth paste). Remove from flame. Add grated vegetables, chilli powder, cumin seeds, chopped coriander leaves and remaining rice flour to make it to chapathi flour consistency. Take a small ball of maida, spread it like a poori with hand, take a ball(ping pong ball sized) of vegetable-rice dough and stuff it into the maida poori. Cover completely and roll it into rotis(the rotis should be thick like paratha). Fry on tava applying oil on both sides. Serve hot with coconut chutney or pickles.
Serves : 3 Preparation time : 20-30 min
I saw the recipe of this dish in one of the Kannada TV shows. In the ariginal recipe, something called as Karbuja seeds was used for this. I have no idea what is it called in English, it is not even a very common spice, so instead of that I had some cashew nuts in my pantry. So I used them. Actually Karbuja seeds were used to give thickness to the gravy. So when I tried it with Cashew nuts, the dish came out well.
Ingredients: Methi leaves(Chopped) 1 cup Onion 1 Tomato 1 Potato 2 Oil/ghee 1 tbl spn Coconut(Grated) 1 cup Cashew nuts 1 tea spn Ginger 2†piece Garlic 2-3 Garam masala 1 tea spn Chilli powder 1 tea spn Turmeric a pinch Coriander leaves 4-5 strands Salt
Method: Cut the potatoes in cubes and fry them in ghee/oil till they turn golden brown in color. Keep aside. Grind together coconut, ginger, garlic and turmeric. Fry onions in remaining oil/ghee till they turn slightly brownish in color. Add methi leaves and fry for 5 minutes. Add the ground masala, chilli powder, chopped tomato and salt. Cook for some time. Then add the fried potatoes and cook until potatoes are completely cooked. Add the cashew paste. Garnish with coriander leaves. Serve hot with chapathi or rice.
Serves : 4 Preparation time : 15-20 min
