Nasuha Blog

My mom made this Roti just a few days back but since I was playing LAZY, I did not even bother to take pictures for the blog. The roties turned out so good that they made it to my  list of TO- MAKE- THINGS. Made these for lunch today and enjoyed them with a left over curry. These roties are healthy, easy to make and go very well with the Indian curries. Here is how to make these.

Method of preparation

For making Ram Chane

Mix besan, salt and oil in a bowl.
Add little water and knead to make a tight dough.
Cover and keep the dough aside for 15 minutes.
Make small rounds from the dough.
Heat oil in a pan and when the oil is hot, deep fry the balls till they turn light brown. ( Do not over fry otherwise they will turn hard ).
Remove the ram chane from oil and put them in the bowl full of lukewarm water.

For making the gravy

Grind onion, ginger and garlic in a blender to make a coarse paste.
Heat mustard oil in a heavy bottom pan.
When the oil starts to fume, switch off the heat.
Let the oil cool for a minute.
Switch on the heat and add the onion paste in the oil.
Fry till it turn golden brown.
Add little water if required during frying the onion paste.
Add the chopped tomato and yogurt and cook for 2-3 minutes.
Add coriander powder, turmeric powder, red chili powder, cumin powder, garam masala powder and salt.
Add 1\4 cup of water and cook for 3-4 minutes.
Add 3-4 cups of water and let the mixture come to a boil.
Strain the ram chane from water and add them in the pan.
Cook on medium heat for 10-12 minutes.
Garnish with fresh coriander.
Serve hot with parathas or rice.