Ingredients:
2 - Medium sized Ridge Gourd
1 - Jalapeno
1 Tbsp - Channa Dal
1/8 Cup - Mint leaves
1/8 Cup - Cilantro
2 - 2 1/2 Cup - Atta
1/2 Tbsp - Oil
Water as required
Salt as required
Procedure:
1) Peel the skin of ridge gourd and cut them to small pieces. Cut jalapeno to small pieces.
2) Heat oil in a pan and fry channa dhal till the color changes.
3) Add the jalapeno, ridge gourd. Fry them till ridge gourd is cooked. Now add mint leaves and cilantro. Fry them for a minute. Allow them to cool, add salt and grind to smooth paste. (don't have to add water)
4) Add the Atta flour to this paste and knead them to soft dough by just adding enough water (about 1/4 - 1/2 cup). 5) Divide them to small balls. Dip the ball to dry flour and roll them into thin disc. Dip the roti into dry flour as necessary to avoid sticking to the rolling surface.
6) Heat up the griddle. When the griddle is really hot, rub off excess flour from the roti and place it onto the hot griddle.
7) Flip to the other side once you see bubbles appear on the surface. Wait till the second side is cooked. Spray a little cooking spray at the end. Stack them & wrap it with Aluminium foil or keep them in air tight container to keep them soft.
Note: If cooking spray is not available add few drops of cooking oil on both the sides while cooking them in the griddle.
