Jowar Bajra Garlic Roti
by Tarla Dalal
Added to 21 cookbooks
This recipe has been viewed 18116 times
These taste really good when served piping hot with ghee. . . The tinge of garlic gives a nice twist to these bland rotis. . . Very easy to make and definitely worth a try!
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water.
- Divide the dough into 6 equal portions.
- Roll out a portion into a circle of 150 mm. (6") diameter using a little jowar flour for rolling.
- Heat a non-stick tava (griddle), place the roti over it and cook it for a few seconds.
- Turn over the roti and cook the other side for a few more seconds.
- Lift the roti with a pair of flat tongs and roast over an open flame till brown spots appear on both sides.
- Repeat steps 3 to 6 to make 5 more rotis.
- Serve immediately smeared with ghee.
Nutrient values (Abbrv) per roti
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