Palak and Carrot Akki Rotti with Peanut Chutney

12 Mar

Thanks to Mrs Nandini Kini.

Ingredients: 1 cup rice flour, 6 to 8 chopped palak leaves, 2 tbsps grated coconut, 1 finely chopped onion, 1 tsp jeera, 2 tsps chopped curry leaves, 3 tsps chopped coriander leaves, salt to taste and oil for roasting

Method: Mix all the ingredients with water to a soft dough (little softer than roti dough). Take one butter paper or plastic and grease it. Take lemon size ball of the dough and keep it on the paper and spread it with your fingers to give roti shape. Heat tava and grease it. Reverse the oil paper on tava and press it a little to spread the dough evenly. Cover the lid, after 2 minutes flip it adding 2 tsp oil. Roast it and serve with shenga ( peanut) chutney.

Peanut chutney: 1/2 cup dry coconut grated, 1/4 cup peanut, 6 to 8 kashmiri red chillies, 5 garlic cloves. Dry roast separately and make powder with salt.

combo akki

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Posted by on March 12, 2014 in Breakfast, Chutney


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