Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 250 | Grams | Flour, Maida - (Refined) | To prepare dough |
| 250 | Grams | Flour, Wheat - (Atta) | To prepare dough |
| 3 | Tablespoon | Curds | To mix |
| 4-5 | Tablespoon | Kuskus - poppy seeds | To mix |
| 6 | Medium | Chillies Green | To be ground with poppy seeds |
| 2 | Tablespoon | Teel. (Sesame Seeds) | To mix |
| 2 | Nos. | Onions | Finely chooped |
| As Required | Coriander Leaves (Kothmeer) | Finely chooped | |
| 2 | Teaspoon | Kalonji - Nigella or Onion Seeds | To sprinkle on parotta |
| As Required | Salt | to taste |
Method
Grind poppy seeds and the green chiilles. Add a little water to make a paste.
In a mixing bowl, add the flours, onions, poppy seeds mixture,coriander leaves, sesame seeds, and salt to taste.
Add little water, to make a smooth dough
Roll into small chappatis, sprinkle a little nigella seeds on the chappati, and press it downl slightly with a rolling pin.
Fry them as rotis with a little ghee on medium heat.
Serve it with curds and some pickle
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