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
- Combine all the above ingredients in a large bowl and using enough water, make a soft pliable dough.
- 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 :)
- 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.
- 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.
- Serve hot with coconut chutney or chutney pudi and ghee.