SHINGARA KI ROTI

Ingredients

• 30g shingara flour
• salt to taste
• water for kneading
• 1 tsp ghee

For coriander chutney

• 2 tbsp coriander leaves
• ¼ tsp cumin powder
• rock salt to taste
• 1 inch coconut
• water for blending

Method

1. Take a bowl add singara flour, salt and sprinkle water simultaneously and knead into a soft dough.
2. Allow it to rest for 15 minutes and divide the dough into 2 halves.
3. Take a polythene sheet, divide it into two squares, place it on the roti rolling area and apply some ghee on it and then place the dough, now place the other sheet on top of the dough and roll the dough into a very thin roti, repeat the step for both the rotis*(since the dough is very sticky and non stretchy can use polythene on both the sides to avoid breakage of roti while rolling)*.
4. Heat Pan and transfer the roti and allow it to cook apply some oil and flip it so that its cooked well on both the sides, now transfer it to a serving plate.

For chutney

1. Take a mixing jar, add coriander, cumin powder, salt, coconut, water as required and blend it well to make a fine paste of chutney.
2. Serve shingara roti with coriander chutney and enjoy it.