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Soak 1 tbsp ligtly crused kasuri methi in 2 tbsp warm water for 30 mtes.
Knead to a puri-like tight dough:
Atta - 1 cup
Jeera/ajwain - 1 tsp
Oil - 2 tbsp
Haldi, red chilli powder, salt – to taste
The above soaked kasuri methi+water
Add little more water, if necessary.
Make into small balls & roll as thin as possible.
Make 1cm slits all over for thorough cooking. Alternately prick close with a fork.
Arrange them on greased butter paper on a baking tray.
Lightly brush oil over them for thorough cooking.
Bake at 180 C for 10 mtes.
Flip over & cook at 160 C for 8-10 mtes.
Remove,cool & keep airtight.
Serve with green chutney or cheese spread – it tastes very good even with eggless mayonnaise!