Bell Pepper ‘Green capsicum’ 1 large
Methi Leaves small bunch
Dill small bunch
Rice flour 1 1/2 cup
Green chillies 1 ‘finely chopped’
Coriander ‘finely chopped’
Steamed rice - 2 tblsp
Cumin seeds 1 tsp
Salt to taste
Water for mixing.
Method of cooking
Grate bell pepper and add to the rice flour.
Add chopped dill and methi leaves.
Then add chillies, coriander, salt, jeera and mix well. The consistency of the mixture should be such that it can be patted on a girdle.
Then take a ball of mixture and pat it on a greased tawa in a circular pattern with your fingers.
Then pour some oil around and heat until the bottom of roti turns golden brown.
Turn and repeat the same.
Method of Serving
Serve this hot with chutney or Yogurt.
