Missi roti with black gram flour

Ingredients

• 2/3 cup gluten free white flour
• 1/3 cup black chana(chickpea) flour
• 1 green chilli, finely chopped
• pinch of red chilly powder
• pinch of garam masala
• pinch of ajwain
• 1tbsp purple onion, finely chopped
• 1tbsp cilantro,chopped
• salt as per taste
• water for kneading dough (about 6-7 tbsp)
• oil for brushing the rotis

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Preparation

• Combine both the flours in a bowl. Add chopped onion, green chilli, red chilly powder, salt cilantro, ajwain and garam masala.
• Make a soft dough by adding water. Use some oil on your hands if the dough is sticking.
• Heat a tawa or shallow nonstick pan to medium hot.
• Divide the dough into two balls. Take one ball and pat it with your hand over a cling wrap. Apply water to your hand for spreading nicely.
  
• Gently place the roti very on the tawa. (Do not worry it won’t break or stick to your hand if your hands are slightly wet). Check with a spatula if the roti is showing some light marks on the cooked side. Turn it over. Let the other side cook, too.
• If you have a gas fire you can cook half the chapatti directly on a flame. Use tongs to turn over chapatti back and forth. It will not puff like a wheat flour chapatti. Once both sides are cooked showing brown spots remove from tawa.
• Cook the other chapatti in the same way and smear little oil on both.
  Serve hot with butter, yogurt and aam ras.
  
  http://www.simpleglutenfreekitchen.com/2011/08/summer-break-fast.html

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