Rotis

For the dough

2 teacups wheat flour

5 tsps oil

1/2 tsp salt

Mix all the ingredients and add enough water to make a semi stiff dough. Knead well and keep for 1/2 hour. Divide inot 10 equal portions. Roll out each portion into a thick round with the help of a little flour.

For the stuffing

MINT STUFFING

1 teacup finely choppped mint

2 green chillies chopped

1/2 tsp salt1/2 tablespoon dried bread crumbs

Mix all the ingredients well.

SPINACH STUFFING

4 teacups finely chopped spinach

2 onions chopped

2 green chillies chopped

4 tablspoon crumled paneer

2 tsp oil

salt

Heat the oil and fry the onions for a minute. Add the green chillies and fry again/ Add the spinach and cook for two minutes. Drain the water. Add the paneer and salt.

CAULIFLOWER STUFFING

2 teacups grated cauliflower

1/2 tsp cumin seeds

1 onion chopped

2 green chillies chopped

1 tablespoon chopped coriander or methi leaves

1/2 tsp chopped ginger

2 tsp oil

salt to taste

Heat the oil and try the cumin seeds until they crackle. Add the onion, green chillies and ginger and fry again for 1/2 minute. Add the cauliflower and salt, sprinkle a little water and cook until three quarters cooked. Add the corainder and mix well.

Divide the stuffing into 8 equal portions. Brush each dough round with a little oil and spread one stuffing portion on it. Roll out in cigar shape. Make a small round like a coil and press lightly with hand. Roll out again into a thick roti. Repeat for the remaining dough and stuffing. Cook on a hot tava on both sides until pink spots come on top. When you want to serve, out the rotis in a atoaster until brown on each side

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