Stuffed Nachni Rotis

by Tarla Dalal

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Make scrumptious rotis out of nachni and wheat flour and enjoy them with fresh low fat curds or a glass of sugar-free juice. The karela in the vegetable stuffing provides additional benefits for diabetics, while the cauliflower offsets the bitterness.

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Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 rotis
Show me for rotis

Ingredients

For The Dough
1/4 cup ragi (nachni / red millet) flour
1/4 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste

To Be Mixed Into A Stuffing
1/2 cup grated cauliflower
3 tbsp chopped fenugreek leaves
2 tbsp grated bitter gourd (karela)
1/4 tsp finely chopped green chillies
1/4 tsp finely chopped ginger (adrak)
salt to taste

Other Ingredients
2 tsp oil for cooking
whole wheat flour (gehun ka atta) for rolling

Method
For the dough

Combine all the ingredients and knead into soft dough, using enough warm water.
Divide the dough into 4 equal portions and keep aside.

How to proceed

Divide the stuffing into 4 equal portions. Keep aside.
Roll out one portion of the dough into a circle of 75 mm. (3") diameter using a little flour.
Place 2 tablespoons of the filling in the center of the circle.
Bring together all the sides in the center and seal tightly.
Roll out again into a circle of 125 mm. (5") diameter using a little flour.
Cook on a non-stick pan, using a ½ teaspoon oil, until both sides are golden brown.
Repeat with the remaining dough and stuffing to make 3 more stuffed rotis.
Serve hot.

RECIPE SOURCE : Diabetic Snacks