Cilantro mint roti

Mint and coriander are probably the most used herbs in my kitchen. From quick chutneys to mixed rice, I use them in a lot of recipes I make. I had given RB a big bunch of mint and cilantro day before and asked him to pick the leaves while watched his cricket match. RB was happy to oblige as long as he could watch his cricket. I wanted to make my week’s batch of green chutney for sandwich and idli/dosa which has been my to go dinner/breakfast when I am pressed for time or tired after my workout. While making my batch of green chutney, I set aside some of the leaves thinking I could use them in some other recipe. Today, as I started preparing my chapati dough I had an inspiration for this recipe. The idea was to bring the flavors of Indian chaat in the dough so that it could be tasty and flavorful by itself. So I incorporated some ajwain, chaat masala, amchur, and the puree of mint/cilantro in the dough. I initially thought of chopping the leaves finely and adding them in he dough. But I could visualize green colored chapatis, so I quickly pureed them and added it to the dough.We had it with cauliflower and sweet potato curry. Yumm!

(You could also puree spinach along with mint/cilantro and add it to the dough. This way you can sneak in some spinach in your kids diet.)

Ingredients:

• 2 cups wheat flour/atta
• 1 cup mint-coriander tightly packed
• 2 green chillies
• 1 tbsp oil
• 1 tsp ajwain/carom seeds
• 1/2 tsp amchur powder
• 1/2 tsp chat masala
• 1/2 tsp garam masala
• 1 tsp kasuri methi crushed
• water as needed for kneeding
• salt as required

Method:

Wash mint and cilantro thoroughly and puree it in a blender along with green chillies

In a bowl add all the ingredients for the dough along with the clinatro-mint puree and make a soft pliable dough.

Let it rest for 30 minutes.

Make equal sized balls of the dough and roll it into a circle using a rolling pin.

Heat tawa/griddle. When hot add the rolled dough and cook on both sides until brown spots appear. You can add a little oil/ghee to cook the chapatis.

Serve hot with side dish of your choice.