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Heat the oil in a heavy saucepan and add the cumin seeds. When they begin to turn dark add the onion.
Stir until the onion turns translucent then add the ginger garlic paste, the peppers, mushrooms, turmeric, salt and cashew nuts. Stir and allow to cook for 7-8 minutes to just soften the vegetables. Take off the heat and toss in the tomatoes and fresh coriander.
To make the roti, mix the flour and oil together and pour in enough hot water to make a soft, pliable dough. Divide the dough into balls the size of a lime. Coat each one lightly and flatten slightly. Roll out on a floured surface into very flat discs.
Griddle each roti until the surface bubbles. Cook on both sides, pressing down lightly with a clean kitchen cloth to cook evenly. Brush with ghee, if desired, and keep warm. Cook all the rotis similarly. Serve hot, with the mushrooms and peppers with cashew nuts.
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