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Wash and chop very finely 1 small onions, 2 green chilies and handful of coriander leaves. Grate ½ carrot & ½ teaspoon ginger. If using sabsige, rinse well and chop finely.
Add 1 cup flour to a large mixing bowl along with 1/3 teaspoon salt, ½ teaspoon cumin, chopped onions, chilies, coriander leaves and carrots. Mix everything well. You can also add about 2 to 3 tablespoons grated coconut & 2 to 3 tablespoons dill leaves.
Pour water little by little and make a soft dough. The dough must be smooth and moist. Divide the dough to 4 equal balls. Roll to smooth. Keep the bowl covered to prevent drying up.
You can make akki roti on a greased banana leaf, moist handkerchief, foil or parchment paper.
Place a ball on the moist cloth or foil or greased banana leaf.
Begin to spread it lightly with your fingers to make a round roti. If the edges of akki roti crack, then dip your fingers in water and join the cracks. Then continue to spread it.
It can be made thick or thin to suit your taste. If making thick, make 3 finger sized wholes with one and half inches apart.
Heat the greased tawa on a medium high flame. Lift the banana leaf or parchment paper and reverse it on the hot tawa. Gently peel off the leaf.
When the base firms up & golden, flip it. Toast it on both the sides. After flipping it sprinkle some oil to prevent dryness. Press down with a spatula to cook evenly.
When brown spots appear, akki roti is done. Do not over cook it may turn hard. While you toast the akki roti, make another one on the leaf or cloth. Transfer to the tawa after the first one is done.
If you are making directly on the tawa then you will need 2 tawas to use them alternately. Or cool the tawa completely and then spread the next roti.
Lightly grease a cool tawa & keep it on a kitchen counter. Place the ball on the tawa and spread it directly to a thin akki roti. Place the tawa now on the stove and cook until the base firms. Then flip & cook on the other side until done. Press down with a spatula to cook evenly.
To make the next akki roti either use another cool tawa or wait until the first one cools completely. If you try to spread the dough on the hot tawa it will get stuck and not spread at all. Serve akki roti with chutney.