Masala Rotti

# of servings:  4	Soak Time:  10 mins
Preparation Time:  15 mins	Cook Time:  25 mins

Soft but yet roasted golden, this rotti has a nutty feel with a variety and flavors coming together in harmony.  They all work in unison in this delectable dish that is relished over and over again.

Ingredients:

• Wheat flour - 1 cup
• Rice flour - 2 cups
• Chopped onions - 1.5 cups
• Pineapple sage leaves (or) methi leaves (or) dill leaves - 1 cup
• Green chili paste - 1.5 tsp
• Salt
• Sugar - 1tsp
• Fennel (or) cumin (or) ajwain seeds- 2 tsp
• Turmeric powder - 1 tsp

Method:

• Put the rice flour and wheat flour in a large bowl
• Make a coarse powder of fennel seeds and add it to the bowl
• Add green chilies paste, sugar, salt and turmeric powder to the bowl
• Roast the peanuts till they start turning color and set aside to cool
• Chop the onions and pineapple sage leaves 
• Crush the peanuts coarsely 
• Add onions, leaves and peanuts to the flour
• Mix them all well into the dry flours and set aside for a few minutes
• Add water in small increments and make a dough.  Be sure to keep the dough firm, but softer than chapati dough
• On a freezer paper or a temperature-proofed banana leaf, smear a tsp of oil
• Make a medium-sized ball of the dough
• Pat it on the paper/leaf evenly to make the round rotti
• On a heated tava (pan), add a tsp of oil
• Flip the rotti side directly on to the pan and gently peel off the paper.  Keep the paper aside to use the same for one rotti after another 
• Drizzle a half a tsp of oil on the top
• Cover and cook on one side
• Flip and cook on the other side too (no need to cover on this side)
• Set it on a plate with a dollop of butter or ghee or yogurt or chutney
• Serve as preferred and enjoy hot

Tips and Tricks:

• Rice flour keeps it soft, wheat flour make to the dough more pliable 
• Pick the seeds (fennel, cumin, ajwain) as per the flavor of the leaves (pineapple sage, methi, dill) chosen
• Be sure to only crush the peanuts a little, not into a powder.  This adds to the texture of the rotti
• Sugar aids in giving a nice caramelized color to the roasted rotti

Pictures: 

Final Outcome: