Prep Time: 20 mins / Cooking Time: 20 mins

Serves: 2 (makes 4-5 rotis)

Recipe Category: Main course

Recipe Cuisine: Indian

Ingredients:

Wheat flour – 2 cups

Karpuravalli leaves – ½ cup (Finely Chopped)

Pudhina/Mint leaves – ¼ cup(Finely Chopped)

Coriander – ¼ cup(Finely Chopped)

Onion – 2(medium sized – Finely Chopped)

Green chilli – 1 tbsp (Finely Chopped)

Jeera – 1tbsp

Ajwain – ¼ tbsp

Salt – As per requirement

Water – As per requirement

Oil – 4 tbsp

Preparation:

• In a mixing bowl, add 2 cups of wheat flour, Chopped onions, green chilli, leaves, jeera, ajwain and salt. • Mix everything well.
• Now add little water and start kneading the flour. Knead to form a soft dough (sprinkle little wheat flour if the dough becomes sticky).
• Add 2 tbsp of oil and coat the dough with it.
• Let it rest for about 10 mins.
• Make medium sized balls out of the dough.
• Take a medium sized ball and grease them with some oil.
• You can use a rolling pin to roll the Roti, but best method is to use your fingers to spread and roll the dough.
• Roll them to a round of about 4-5 inches in diameter.
• On a hot tawa or skillet, place the Roti.
• Brush them with oil, flip them and cook in medium flame until it’s cooked well.
• Repeat the same process for all the rotis.
• Serve them hot with spicy and tangy tomato tokku / chutney. You can also serve with some pickle and spiced Curd or just have if plain since it’s filled with aromatic flavors from the leaves)

Tips: Poke the Roti with a fork to get them cooked evenly.