vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Neelagiri Roti

Bottle gourd 5 Dal Curry

Bottle Gourd 5 Dal Curry

Bottle gourd mixed with dal is a nutritious food to serve with rice or roti. The flavour ...

SOYA DAHI WADA

Soya Dahi Wada

An innovative variation to the Punjabi delicacy dahi vada, Soya granules masala dahi vada...

BANANA BREAD

Banana Bread

Banana bread is a moist and delicious classic banana bread recipe. Easy to make with load...

KURMA BHAJI

Kurma Bhaji

A typical Maharashtrian style Kurma curry combined with mixed vegetables cooked in a spic...

Bale Bale Breakfast

Bale Bale Breakfast

This nutritious and healthy breakfast is a must try recipe and will be a big hit with all...

Liver Masala

Liver Masala

Liver masala is a nice dry dish and a popular dish in dhabas and restaurants especially t...

Neelagiri Roti Recipe, How To Make Neelagiri Roti Recipe

Neelagiri roti is a green color roti which is very attracting, tasty and healthy with all the greens-pudina, methi and coriander leaves in it.

About Recipe

How to make NEELAGIRI ROTI

(16 ratings)
5 reviews so far
Prep time
10 mins
Cook time
8 mins
Total time
18 mins
NEELAGIRI ROTI
Author : Vahchef
Main Ingredient : Wheat flour
Servings : 2 persons
Published date : February 28, 2019


Ingredients used in NEELAGIRI ROTI
• Oil - as required.
• Mint leaves - 1 bunch.
• Coriander leaves - 1 bunch.
• Methi leaves - 1 bunch.
• Green chillies - 3-4 numbers.
• Cumin seeds - half tea spoon.
• Salt - to taste.
• Wheat flour - 1 cup.
Method:
  • Take some oil in a hot pan and add mint leaves, coriander leaves, methi leaves, green chillies, cumin seeds, and saute it for 2-3 minutes till it becomes nice paste.
  • Switch off the flame and add salt, then blend it into nice paste and keep it aside.
  • Now take wheat flour, blended paste and mix it nicely to make a nice chapati dough.
  • Add little oil and knead it again.
  • Make small portions and roll them like roti’s.
  • Pan fry them with oil, butter or ghee till it becomes golden color.
  • Transfer in a plate to serve hot.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

Mrs.Vahchef Posted on Fri Jan 09 2015

Reply 0 - Replies
profile image

haripriya gooty Posted on Sat Feb 28 2015

Madam can u help me with normal roti mixing - kneading the dough (Pindi kalapadam) - process... i use aashirvad atta and my way is surely wrong cause my rotis become hard after some time... is tis normal? if not can u show it slowly.... please?

Reply 0 - Replies
profile image

Kashif Ali Posted on Mon Mar 09 2015

U burnt ur roti. : )?

Reply 0 - Replies
profile image

Pk Das Posted on Sat Mar 21 2015

You are excellent in explaining preparation of such item.  I will try this soon . Thanks. Keep it up, please.?

Reply 0 - Replies
profile image

Kavita Jhaveri Posted on Thu May 21 2015

Very true brown spots show that the parathas or roti are crispy, the ones that are not taste uncooked. ?

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter