This is a savory multi-grain flatbread. You can use any combination of flours and your favorite veggies. Here, I used jowar (sorghum) flour, ragi flour (finger millet), chickpea flour, wheat flour and Spinach.
Ingredients:
- 1 cup jowar (sorghum) flour
- ½ cup poha (flattened rice)
- ¼ cup ragi flour
- ¼ cup wheat flour
- 2 tbsp chick-pea flour
- 1 tsp ajwain (carom seeds)
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- ½ cup finely chopped onions
- 1 tsp cumin seeds
- 3-4 garlic cloves
- 2-3 green chilies
- 2 cups finely chopped Spinach
- 1 Tbs oil
- salt as required
Method:
- Wash and drain poha and then soak in 2 tbsp water for 10 minutes
- Chop finely onion and spinach
- Make coarse paste of green chilies, garlic, carom seeds, and cumin seeds
- In a mixing bowl, add all the ingredients and make a dough by adding water
- Dough should be smooth
- Cover and keep it for 15 minutes
- Take a tennis-sized dough. Take a wet muslin cloth. Place the ball of dough over the cloth and slowly spread it with your palm to make it round and flat
- Take a pan and heat it
- Spread a bit of oil on the pan
- Keep it on medium flame
- Lift the muslin cloth and gently place it with the roti side touching the pan
- Carefully peel the muslin from the rolled roti dough
- Sprinkle some oil over it as well as at the edges
- Let the roti cook for 2 to 3 minutes or till the base turns golden and crisp
- Turn over the roti and continue to cook the other side also
- You should see some charred spots on it
- Remove and serve the yummy roti hot with butter and/or plain yogurt (dahi).
Back to Savi’s Kitchen!