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Description Edit

  • Ethnicity - Punjabi, North Indian
  • Type of meal - Party, Lunch, Dinner

Ingredients Edit


Directions Edit

  1. Mix corn meal and salt in bowl.
  2. Pour boiling water in center (like well) and knead to a stiff dough with a spatula or big spoon.
  3. Divide it into about 10 balls and roll each out to a circular disc shape (about ⅛ inch thick, and 4 inches in diameter).
  4. Cook breads in either on a skillet with oil or ghee until brown on both sides on low-medium heat.
  5. Serve hot with Chutney.
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