8 October, 2016
Buckwheat Chestnut groundnut flat bread| Kuttu Singhara moongphali roti/rotti
Here in Delhi NCR rather in north India, twice a year ie chaitra navaratri and sharad navaratri (Dussehra) they observe navratras vrat. During this period they eat few particular dishes different from what they eat regularly.
During this period those vrat dishes are available in all restaurants as well in the form of single dish or Platter/thali. So One by one we are tasting these dishes, couple of times we have taken thali also.
As a food blogger I want to try making all those dishes at home as well. I make some by tasting and finding out the ingredients put together in that dish and some I learn from neighbours
So today tried making one more Vrat recipe and we all liked it. It tastes very yummy. I made little more spicy and enjoyed it with a hot cup of Tea. Here I’m going to share my way of making it.
Basic recipe learnt from my neighbour and made many changes according to our taste. It is good for diabetics, it helps to maintain healthy blood sugar levels.
Ingredients : measuring cup used – 200 ml
- Kuttu/Buckwheat ka atta – 1 cup
- Singhare/water chest nut ka atta – 1 cup
- Groundnut – 1/2 cup
- Cumin seeds – 1 tbsp
- Black pepper – 1/2 tsp
- Red chilli powder – 1/2 tsp
- Rock salt as per taste
- Water to knead the dough
- Oil/Ghee to smear on roti/rotti
PROCEDURE :
- Grind together Groundnut & black pepper coarsely
- Mix together Kuttu ka atta, singhare ka atta, cumin seeds, red chilli powder, groundnut mixture and salt
- Knead into a soft dough using enough water
- Make equal parts and spread it with your Palm or fingers on a greased butter paper
- Heat the tawa and Put spread roti/rotti on the tawa and smear little oil/ghee
- Roast on both the sides
- Serve with coconut chutney
