Saturday, 15 September 2012

Sajja Rotte - Crispy variety

I learnt this in India from my sister's-in-law friend. She is an expert in making tasty wonders. Adding peanuts to the roti  will give the extra deliciousness. Apparently these rotis can stay fresh up to one month.

Crispy Sajja Rotte

Millet flour – 2 cups
Roasted peanuts – Skinned and coarsely grounded – 3/4th cup
Till / Sesame seeds – ¼ cup
Chilli powder – ½ tsp (Optional)

Mix everything and knead into a stiff dough by adding enough water.

Divide them into 12 parts and form them as discs.

Take 2 baking sheets or a plastic sheets or any non sticky thing.
Cover each disc with flour, place it in the centre of the sheet, cover it with another sheet
Roll into thin disc.

In the mean time heat the tawa
When it is hot enough, slowly place the roti.

Fry on both the sides until crispy.

You can eat them as it is or with raita

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