Rotli from Parsi: From Persia to Bombay: Recipes & Tales from the Ancient Culture (page 114) by Farokh Talati
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ghee
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wholemeal chapatti flour
- Serves : 10
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EYB Comments
Can substitute butter for ghee.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Parsi omelette (Eda nu poro); Brown lentils (Masoor dar); Wing bean and sweet potato stew (Papri); Pumpkin and coconut curry (Koru ne kopra ni curry); Aubergines stuffed with coconut and coriander chutney (Chutney bharelu vengnu); Spicy chicken liver and gizzards (Aleti paleti); Chicken in rich almond gravy (Badam ni marghi); Kheema: a Parsi version; Lamb's tongue, masoor dal and spinach (Masoor ma jeebh); Spicy black-eyed beans and trotters (Masala chora ne kharia); Spiced lamb kidneys (Masala ma bukka); Mutton stew with Hunza apricots (Jardaloo ma gos); Braised kid shank and brown lentils (Masoor ma gos); Green bean and quail stew (Oombariyoon); Spiced rabbit, peas and yoghurt (Masala saslu vatena)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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