Missi roti & mixed veggie curry

Ingredients

• Besan 2 cups
• Atta 1cup
• Cumin seeds 1tsp
• Ajwain 1tsp
• Green onions 2, finely chopped
• Coriander 2tbsp, finely chopped
• Red chili powder 1tsp
• Salt to taste
• Green onions 1 bunch, both white & green parts - chopped
• Broccoli 1 cup, cut into florets
• Green beans ½ cup, thawed if frozen
• Peas ½ cup, thawed
• Tomatoes 4 small, chopped
• Tomato puree 3tbsp
• Red chili powder 1tsp
• Kitchen king masala ½ tsp
• Coconut milk ½ cup
• Cumin seeds 1tsp

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Preparation

• Mix all the ingredients and knead into a smooth dough with lukewarm water. Cover with damp cloth and set aside for 30 minutes. Heat a griddle on medium-high heat.
• Divide the dough into lemon size balls. Roll each ball into a not-too thin or not-too thick disc. Cook on the hot griddle until blistered on both sides. Smear ghee or oil and serve hot with any spicy curry.
• Made a mixed veggie curry with coconut milk; this recipe is also inspired from Vaishalis carrot & peas curry with coconut milk. Used green tomatoes, broccoli, frozen green beans & peas.
• Heat 1tbsp oil in a sauté pan; add cumin seeds and after they splutter, add green onions and sauté till translucent.
• Add all the other veggies except for tomatoes. Cover and cook till tender and cooked through.
• Add tomatoes; cover and cook till tomatoes turn mushy. Add red chili powder and garam masala, mix well.
• Finally add coconut milk and simmer for 2-3 minutes. Enjoy with roti or rice.