Roti is a staple food of India. They are best when eaten with curries, pickles or chutney. I recently experimented with a new recipe and this has been my favorite ever since. This recipe is a combination of purple cabbage and wheat flour. This is a great way to incorporate cabbage into dishes for people who are not so fond of them.
These rotis take plain old chapatis to the next level and they do not taste anything like a cabbage. Add a dollop of butter or a teaspoon of ghee on them, and that is comfort food at it’s best!
Total : 30 Mins
Makes around 14 medium sized rotis
- Purple cabbage – 5 leaves
- Wheat flour – 2 Cups
- Garam Masala – 1 Tsp
- Coriander Powder – 1 Tsp
- Chilli Powder – 1 Tsp
- Cumin Seeds – 1/2 Tsp
- Chaat Masala – 1 Tsp
- Salt – 1 Tsp
- Oil – 1 Tsp
- Blend the cabbage leaves along with 130 ml water(Blend it slightly coarse). To this add, Garam Masala, Coriander Powder, Chilli Powder, Cumin Seeds, Chaat Masala and salt. Mix them well.
- In a bowl, take 2 cups of wheat flour. Now add the spiced, blended cabbage into the flour and mix to form a dough. Add a little oil and knead well for 2 minutes to form a smooth soft dough. (Note: Since we already added water while blending the cabbage, there is no need to add more water to the wheat flour. If the dough feels a little sticky, you can always add a little more flour.)
- Rest the dough for at least 15 – 20 mins.
- After resting, take about a handful of dough and shape them into balls. Coat them with a little flour. Using a rolling pin, roll them into thin circular shapes.
- Put them on the hot tava or pan and fry them with a little oil for about a minute and a half on each side.
- Serve it immediately with any curry or just with plain yogurt and any Indian Pickle of your choice.