Posted in Experiments, Recipes

Rajasthani Roti

Rajasthani Roti 1

Some months ago, I featured a simple basic Indian flatbread known as Roti. This more complex version, more specifically a form of Paratha, allows me to illustrate the use of two basic ingredients, Besan and Ajowan Seed, that we took a look at recently. The recipe here, although a bit of an improvisation, is one that would likely be quite at home in the North-East Indian state of Rajasthan, especially since that particular corner of the country is by far the greatest producer of the flavorful Ajowan Seed… Continue reading “Rajasthani Roti”