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Sunday, September 12, 2010


Wheat Flour - 2 cups
Ripe Tomatoes - 5-6
Oil - 1 tbsp
Cumin Seeds - 1 tsp
Red Chilli Powder - 1 tsp
Tumeric powder - 1/4 tsp
Asafoetida - 1/4 tsp
Salt - to taste

Heat Oil in a pan and season cumin seeds.
Add chopped tomatoes, red chilli powder, turmeric Powder, asafoetida and salt.
Fry the tomatoes until mushy and blended into a gravy.
Allow it to cool completely.
Add wheat flour little by little to the cooled gravy. Add little water only if required. Knead the dough well. Do not add oil or salt as the gravy already contains those ingredients.
Proceed like doing the regular chapathis.
Serve warm with blackeye beans curry or pickle.

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