Dill & Spring Onion Roti

For Day 2 under "Cooking with Greens" theme, I made these Dill and Spring onion rotis. To be honest, dill is not one of my favorite greens, I feel that it have a overwhelming flavor. But knowing that this fern looking green is packed with anti-oxidants and a ton of health benefits, I wanted to give it another try. 

I used about ¼ cup of the chopped dill along with spring onions to make the rotis. I was pleasantly surprised that I actually liked the mild dill flavor and even more surprised when my son asked for seconds.

Since the spring onions tend to ooze out water, try not to rest the dough for too long otherwise rolling the rotis can become a little challenging.

Day 2: Dill & Spring Onion Rotis

Ingredients: Makes 6 medium size rotis
Atta (Whole wheat flour) - 1½ cups, plus more for rolling
Besan (Chickpea flour) - ½cup
Dill (Soyakura) - ¼ cup, finely chopped
Spring/ Green onions - ½cup, both green and white parts finely chopped
Red chili powder - ½ tsp
Ground Cumin - ½tsp
Salt - to taste
Yogurt - 1cup

 

Method:

• In a medium mixing bowl, mix all the ingredients. Add just enough water to bind everything and form a soft, pliable dough. Knead for couple of minutes. Then cover with a damp kitchen towel or paper towel and set aside for 10 minutes.
• Divide the dough into 6 equal portions, roll each portion into a round (or almost round) discs using atta (ww flour) as needed.
• Cook the rotis on preheated tawa (griddle) until cooked completely and brown spots form on both sides. Smear with oil/ ghee is desired.
• Stack all the rolled rotis in a foil lined plate.
• Enjoy with your favorite curry or pickle.

I served mine with a simple Soya chunk curry for a healthy & filling weekend lunch. 

Let's check out what my fellow marathoners have cooked up for Day 2 of BM# 19.