Sep 11, 2008

Methi chapathi

I was bored making chapatis the usual way. So experimented by using ajwain & kasuri methi leaves. I love the strong characteristic smell of kasuri methi. The leaves help in digestion. Ajwain is almost never used raw. I dry roasted it before mixing to the dough.

I prepared the chapati dough by adding kasuri methi leaves, dry roasted ajwain, little oil, salt & water. I let the dough sit for around 10 minutes & later rolled out chapatis.

I couldn't wait to taste them.

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