Ingredients:
For Sweet masala
1 Coconut finely grated
2 Cup grated Apple
½ Cup Semolina
1 Cup grated jaggery
2 tablespoons cardamom powder
½ teaspoon black pepper powder
½ teaspoon ground cinnamon
½ tsp salt
2 Cup grated Apple
½ Cup Semolina
1 Cup grated jaggery
2 tablespoons cardamom powder
½ teaspoon black pepper powder
½ teaspoon ground cinnamon
½ tsp salt
For the dough
5 Cups wheat flour
½ teaspoon salt
2 tablespoon oil
1 Cup Powdered sugar
Salt to taste
Sweet masala
½ teaspoon salt
2 tablespoon oil
1 Cup Powdered sugar
Salt to taste
Sweet masala
Preparations:
In a small pan, add all above sweet masala ingradients fry over medium heat until it becomes dry and brown in colour then remove from heat and allow to cool completely.
In a large bowl, sift all dough ingredients along with sweet masala, combining the wet and dry ingredients using your fingers. Mix until it forms a soft, cohesive, clay-like dough, much like dough for tortillas. Knead for 3-4 minutes until the dough is elastic and smooth.
Cover the dough with a cloth and let it rest at room temperature for 30 minutes.
Uncover the dough, and on top of dry, clean kitchen towels, divide the dough into 10-12 pieces (you can divide them into more pieces for smaller size tortillas. Roll each into a small ball.
Using a rolling pin on a dry, lightly floured surface, flatten each ball into a circle about 7-8 inches in diameter. Or, for a shortcut, you can roti maker for best round shape for tortilla press.
Heat frying pan fry each with desi ghee
Fry on Midium flame.
Remove serve hot with any sauce.
In a large bowl, sift all dough ingredients along with sweet masala, combining the wet and dry ingredients using your fingers. Mix until it forms a soft, cohesive, clay-like dough, much like dough for tortillas. Knead for 3-4 minutes until the dough is elastic and smooth.
Cover the dough with a cloth and let it rest at room temperature for 30 minutes.
Uncover the dough, and on top of dry, clean kitchen towels, divide the dough into 10-12 pieces (you can divide them into more pieces for smaller size tortillas. Roll each into a small ball.
Using a rolling pin on a dry, lightly floured surface, flatten each ball into a circle about 7-8 inches in diameter. Or, for a shortcut, you can roti maker for best round shape for tortilla press.
Heat frying pan fry each with desi ghee
Fry on Midium flame.
Remove serve hot with any sauce.
