Mooli Jowar ki Roti
by Tarla Dalal
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Added to 244 cookbooks
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Jowar has a rustic and homely flavour, which you will start preferring over even wheat flour once you develop a taste for it. Here, we have reinforced the jowar flour with grated mooli, which gives a splendid flavour and aroma upon cooking. Not only that, the moisture from the mooli keeps the Mooli Jowar ki Roti quite soft too, unlike plain jowar rotis, which tend to be a bit tough at times. Since this roti is perked up with ginger-garlic paste and other spice powders, it is enough to just serve it with a cup of curds or raita.
- Combine all the ingredients in a deep bowl and knead into a soft dough, using enough hot water.
- Divide the dough into 6 equal portions and roll out each portion between two sheets of greased plastic into a circle of 100 mm (4") diameter.
- Heat non-stick tava (griddle) and cook each roti using a little oil, till it turns golden brown in colour from both sides.
- Serve hot with fresh curds.
Nutrient values per roti
|Vitamin A||52.9 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||1.4 mg|
|Folic Acid||3.3 mcg|
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