Multigrain Roti

Multigrain Roti

Made with ingredients found in most kitchens, this excellent low calorie breakfast choice is a combination of five nutritious flours that provide iron, protein, fibre and vitamin b3

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 6 rotis

Ingredients

1/4 cup jowar (white millet) flour
1/4 cup bajra (black millet) flour
1/4 cup whole wheat flour (gehun ka atta)
2 tbsp besan (bengal gram flour)
1/4 cup ragi (nachni / red millet) flour flour
1/4 cup finely chopped onions
3 tbsp finely chopped coriander (dhania)
1/4 cup finely chopped tomatoes
1 tsp finely chopped green chillies
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste
oil for greasing and cooking

For Servingfresh curd

Method

1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
2. Divide the dough into 6 equal portions and keep aside.
3. Take 1 plastic sheet and lightly grease it with oil.
4. Flatten 1 portion of the dough on it and cover with another plastic sheet.
5. Lightly press on the plastic sheet evenly to make a 100 mm. (4”) diameter round.
6. Lift the roti with the plastic sheets, peel off the top plastic sheet and invert the roti on a hot non-stick tava (griddle). Finally peel off the other plastic sheet as well.
7. Cook, using a little oil, till it is golden brown in colour from both sides.
8. Repeat with the remaining portions to make 5 more rotis.
9. Serve immediately with fresh curds.