You can serve crisp rotis by toasting them.

Cooking Time : 15 min.
Preparation Time : 30 min.
Serves/Makes : Makes 8 rotis.

Ingredients:

Cauliflower and methi stuffing:
2 teacups grated cauliflower
1/2 teaspoon cumin seeds
1 onion, chopped
2 green chillies, chopped
1 tablespoon coriander or 2 tablespoons chopped fenugreek (methi) leaves
1/2 teaspoon chopped ginger
2 teaspoons oil
salt to taste

For the dough:
2 teacups wheat flour (gehun ka atta)
5 teaspoons ghee or refined oil
1/2 teaspoon salt

For the Mint stuffing:
1 teacup finely chopped mint
2 green chillies, chopped
1/2 teaspoon salt
1/2 teaspoon amchur powder
1 tablespoon dried bread crumbs

Onion stuffing:
1 teacup chopped onion
2 green chillies, chopped
1/2 teaspoon anardana (pomegranate seeds)
2 tablespoons chopped coriander
1/2 teaspoon chilli powder (optional)
salt to taste

Spinach stuffing:
4 teacups finely chopped spinach
2 onions, chopped
2 green chillies, chopped
4 tablespoons crumbled paneer
2 teaspoons oil
salt to taste

For the dough:
1. Mix all the ingredients and add enough water to make a semi-stiff dough.
2. Knead well and keep for 1/2 hour. Knead well again the divide into 8 equal portions.
3. Roll out each portion into a thick round with the help of a little flour.

Mint stuffing:
1. Mix all the ingredients well.

Spinach stuffing:
1. Heat the oil and fry the onions for 1/2 minute. Add the green chillies and fry again for a few seconds.
2. Add the spinach and cook for 2 minutes.
3. Drain the water if any.
4. Add the paneer and salt.

Cauliflower and methi stuffing:
1. Heat the oil and fry the cumin seeds until they crackle.
2. Add the onion, green chillies and ginger and fry again for 1/2 minute.
3. Add the cauliflower and salt, sprinkle a little water and cook until three quarters cooked.
4. Add the coriander and mix well.

Onion stuffing:
1. Sprinkle a little salt over the onion and keep aside for 10 minutes. Squeeze out the water.
2. Roast the anardana lightly on a tava (griddle) and then powder it.
3. Add the onion, coriander, green chillies, chilli powder and salt.

How to proceed:
1. Divide the stuffing into 8 equal portions.
2. Brush each dough round with a little oil and spread one stuffing portion on it.
3. Roll out into a cigar shape.
4. Make a small round like a coil and press lightly by hand.
5. Roll out again into a thick roti.
6. Repeat for the remaining dough and stuffing.
7. Cook on a hot tava (griddle) on both sides until pink spots come on top.
8. When you want to serve, put the rotis in a toaster until brown spots appear on each side.