to the tawa).

After 30 seconds, turn the tawa

with roti, so that the roti touches
the fire directly.
After another 30 seconds,
again flip back the tawa to the
normal position.
With the help of a spatula,
loosen the roti from the tawa.
Serve piping hot.
(Normally a 'tandoor' is used to
prepare this dish. The above
recipe is simplified home
version).

LITTI
(Baked wheat-flour puri stuffed
with roasted-powdered channa)
(It is a traditional dish from
Bihar. Usually roasted using
and keep aside. Rollout thin
dung-lit clay ovens)
circles, about 12 inches in Mix flour, oil, salt and water to
diameter. Sprinkle rice flour on form a smooth dough. INGREDIENTS:
the surface. Take lime-sized portion from 1 cup wheat flour or atta
Roll it from one end, till it forms the dough. Rollout into thick 1/2cup roasted-powdered
into one long cylinder. Take one circles of 8 inch diameter. channa or 'sattu'
end of the cylinder-shaped Apply wet hand on the surface. 2 tbsp oil
product, and continue to coil it like Flip and place it on a hot 1 tbsp mustard oil
a coiled snake, till the coiling tawa (the roti will usually stick 1 tbsp ginger and green chilli
reaches the other end. This
process enables the parathas to
have multiple layers.
I
Roll out the coiled dough into
\
squares of about 8 inch
length/width. Heat a tawa and fry
I
:\ the parathas on both sides using
oil or ghee. (The parathas after
frying, will clearly show the
multiple layers formed.) Serve
hot.

TANDOORI
ROTI
(Baked roti)
INGREDIENTS:
1 cup wheat flour or atta
2 tbsp oil
water
1/2tsp salt
72 Woman's Era 8 February (First) 2008
,q
\ .