Butter Naan Rottie

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By Mrs. Winifred DSouza, Manipal
  • Maida : one and a half cups.
  • Milk : Half cup
  • Ghee : Two table spoons
  • Cooking soda : One tea spoon
  • Curds : Two table spoons
  • Salt : As per taste
  • White Gingili (till): Two table spoons
  • Butter : One and half table spoons


* Kneed together maida, milk, curds, soda and salt like chapati dough.

* Keep for two hours to raise (ferment).

* Roll chapatis into 8’’ diameter. Spread gingili over and press a little.

* Cut chapati into half and cook half done on a non stick pan.

* Again fry on open flame on both sides till you get dark blebs.

* Put back again on non stick hot pan and smear butter on both sides and serve hot.


Naan rottie is good with butter chicken or any other curry.

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