loads of layers and a delicious option to your everyday teatime snack!
This video is also available in English
2 cups white flour
2 tbsp olive oil
1 tbsp roasted carom or ajwain seeds
1 tsp salt
3/4 cups tap water
1/2 cup cornstarch to sprinkle on the rotis and some to put in between the rotis
little water to seal the sides of the rotis
2 cups of oil for frying
In flat container, add the flour, salt, oil and carom seeds and rub it in between your fingers then add the water slowly until you have a nice pliable dough that is not too soft and not too hard. Let the dough rest for about 20 minutes and make two sections. Out of the two sections make four sections each for a total of 8 sections. Roll four rotis out and keep them aside using a little big of cornstarch to keep them from sticking. Continue and make all 8 sections, take four and four. Follow the videos to help with the demonstration, put four rotis on top of each other adding a good amount of cornstarch in the middle and seal the sides with a little water, put all the rotis on top of each other and roll it out in a rectangle shape that is about 12 inches in length, keep it length side and sprinkle the cornstarch and again seal it with water and make a roll. Cut them about 3/4 to 1 inch and flatten it out with your palm. Do that with all the pieces and take one of the disk and keep it where you can see the layers and very lightly use your rolling pin to roll it out, they should not be too think or too thick. Finish all of them and start frying them in about 2 cups of oil that is not very hot, the lower the oil temperature the better the layers are going to separate turn them over a couple times and let them fry until they are golden brown. Put them on a paper towel so it can soak up all the oil, them them around and put another paper towel so it soaks up all the oil that is hiding in between the layers. This makes about 18 to 20 depending on the size and thickness.
These can be stored in a air proof container or a plastic ziplock bag for up to a month.
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