Wednesday, October 7, 2009

Herbs 'n' Spice & All Things Nice

The other day, I was out running a few errands and doing some shopping when I saw this at the entrance of a shop - 'Coriander 3 for $1'. Now, if you are an Indian living in Sydney you'll probably share my excitement about this. In my local supermarket I have to pay almost $3 for a bunch. I simply love, love, love fresh coriander. There is something endearing about it. The colour, flavour and smell of this humble herb can add so much more to a dish. I've also heard that it has blood purifying qualities. So all the more reason for me to stock my fridge with lots of fresh coriander. So, I went into this shop with my heart singing a little tune and found to my surprise that there were other herbs there too, all fresh and pretty cheap. So I ended up buying bunches of coriander, mint and dill, making my grocery bag look like as if I ripped it off from a patch of greens.

Back home, I was eager to include all that lush green stuff for lunch. So I decided to make akki rotti (flat, Indian bread) with all the herbs. It turned out really yummy and my kitchen smelt so heavenly!

Here's the recipe -

  • 2 cups rice flour
  • 1.5 cups chopped finely herbs - coriander, mint and dill
  • 2 green chillies, a piece of ginger and tspn of cumin seeds (jeera) - crushed in a mortar and pestle, you could even make a paste in the blender.
  • 1 small onion, finely chopped (optional)
  • salt to taste
  1. Combine all the above ingredients in a large bowl and using enough water, make a soft pliable dough.
  2. Take a fistful of the dough and place it on a piece of baking paper (cut to a medium square or circle). Gently pat it into a fairly thin, round shape. Same as a chapathi, only you'll be using the pressure of your fingers instead of the rolling pin. M likes to call this 'rotti with unique finger print technology' :) Traditionally, a fresh banana/plantain leaf is used as the base and boy! do I miss that! Well, I have to make do with the next best alternative and I find baking paper convenient. You could even use a piece of thick plastic sheet, but with it comes the added challenge of burnt plastic, etc. So I choose to use baking paper and you'll know why in a minute :)
  3. Heat a skillet/griddle/tawa on medium heat. If yours is non-stick then you don't have to smear any oil on it. Place the baking paper, rotti side down on the hot skillet and wait for a couple of seconds before peeling it off. It comes off easily and you can start patting your next rotti on it.
  4. Drizzle a little bit of oil/ghee around the rotti as it cooks on the skillet. Turn around and cook on both sides until light brown.
  5. Serve hot with coconut chutney or chutney pudi and ghee.


Vani said...

I love dill leaves in akki rotti. And mint and cilantro with it - wow! I want some of that rotti right now :)

Divya Rao said...

Plan a holiday in Aussieland and you can you can get some :)

Sushma Mallya said...

Even i had made Akki roti with dill leaves long back...Ur recipe is really nice and it does looks also very delicious & full of nice flavours....


Blog Widget by LinkWithin