Just like pancakes (among other things, of course) make a traditional breakfast in the west, in India, puri, paratha and different types of flavored roti’s are consumed for breakfast (and lunch/dinner).
It was raining and Rahul was hungry for some traditional food. Since I had some pesto lying around, I decided to mix the two and make some thepla & puri’s with a slight twist! They turned out to be excellent.
Serves:3 people
Preparation time:20 minutes
Ingredients
- 1 cup whole wheat flour
- 1/4 cup gram flour (besan)
- 1 cup pesto(Heidi’s asparagus pesto)
- 1/4 tea spoon cumin seeds(jeera)
- 1/4 tea spoon carom seeds(ajwain) (optional)
- 1/2 tea spoon turmeric
- 1 tea spoon red chilly powder
- 1 table spoon coriander powder
- 2 table spoon sesame seeds
- Salt as per taste
Directions
- Mix all the ingredients in a bowl and knead the dough. If required sprinkle few drops of water to make the kneading easier.
- Make the roti (flat tortilla) and roast it on the flat pan. Apply very little oil on both sides so it does not stick.
- Enjoy with the spicy or sweet mango pickle.
Note:
- Do not add any cheese while making the pesto.
- You can also make puri from the same dough and instead of roasting them, deep fry them.
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