3/4 cup of all purpose flour
1/4 cup whole wheat flour
1/4 teaspoon salt
1 tablespoon oil
Approx. 1/3 cup of water
1/4 cup all purpose flour for rolling
1 tablespoon oil for brushing Frankies
2 cups cabbage thinly sliced
1 cup carrot shredded
1/2 cup green peas
3/4 cup potatoes mashed
1/2 red bell pepper thinly sliced
1 cup tomato chopped
1 teaspoon finely shredded ginger
1 green chili finely chopped
About 2 tablespoons cilantro chopped
2 tablespoons oil
1 teaspoon cumin seed
1 teaspoon salt
1/2 teaspoon garam masala
Heat the oil in sauce pan over medium high heat.
Test the heat by adding one cumin seed to the oil; if the seed crack right away oil is ready.
Add cumin seeds as seeds crack add the ginger, cilantro and green chili, stir for few seconds.
Add tomatoes, and salt cook until tomatoes are tender this will take about 3-4 minutes.
Reduce the heat to medium and add cabbage, carrot, green peas, and bell pepper cook until vegetables are tender not mushy stir vegetables occasionally this should take 5-6 minutes.
Add potatoes to the vegetables mix it well. Turn off the heat and mix the garam masala.
Filling is ready. Set it aside.
In a bowl mix whole wheat flour, all purpose flour, salt and oil. Add water to make firm and smooth dough, adjust the water as needed.
Knead the dough on a lightly oiled surface. Dough should not be sticking to the fingers.
Cover the dough and let it rest for about 10-15 minutes.
Knead the dough again and divide into 6 equal parts.
Take one part of the dough and press it both sides in dry flour this will help rolling.
Roll it thin into about 9” diameter.
If the dough sticks to the rolling pin or rolling surface, lightly sprinkle the dry flour.
Heat the skillet over medium high. Checks the skillet if it is hot enough. Sprinkle few drops of water over the skillet, water should sizzle.
Skillet should not be smoking.
Place the roti over skillet for about half a minute, roti will change in the color lightly and puff different places.
Flip the roti over, and lightly press, flip it again roti should have light golden color on both sides.
Remove the roti from the skillet. Roti is ready. Make all the rotis, cover and set it aside, according to Warmrecipe.com.
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