Missi roti & mixed veggie curry

Name: Missi roti & mixed veggie curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: En
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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Main Dish

Very Easy

40 min

Preparation

Preparation15 min

Cook time25 min

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.