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Vegan Herb Roti Recipe
Ingredients
- 2
cup garbanzo bean flour or chickpea flour or besan - 2 cup whole-wheat flour or atta
- 2 cup loosely packed herbs I used thyme, mint and sage, but coriander, rosemary, chives, garlic greens would all be great in here, together, or by themselves. Chop the herbs really fine.
- 2
tsp salt - 2 tsp red chilli powder like cayenne
- 1 tsp turmeric
- 2 tsp garam masala powder
Instructions
- Mix all the ingredients in a
bowl and add enough water to make a smooth dough. Cover the dough and set aside for about half an hour. - Shape the dough into 12 smooth balls. One by one, roll them out, dusting the surface with enough flour, into circles around 6 inches in diameter.
- Heat a cast-iron or nonstick griddle. Spritz with some oil spray and cook each roti on both sides until reddish-brown spots appear.
- Serve with a subzi or chutney. Don’t leave these rotis standing too long because the garbanzo bean flour in them will cause them to stiffen up.
Notes
Inspired by: holyvegan
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