Jowar Pyaz ki Roti
by Tarla Dalal
Added to 578 cookbooks
This recipe has been viewed 26484 times
Daily food can be made more nutritious and tasty with a little thoughtfulness. You can, for example, use other flours instead of wheat to make your rotis, but you will have to combine it with the right ingredients to ensure that the healthy fare appeals to the palate too. In this scrumptious roti, we have enhanced the jowar flour with spring onions and green chillies to improve not just the flavour but the texture too. Moist speckles of spring onion whites and greens make each bite of the Jowar Pyaz ki Roti softer to chew, and therefore much more enjoyable too.
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough hot water.
- Divide the dough into 4 equal portions and roll each portion into a 125 mm. (5") diameter thick circle using a little jowar flour for rolling.
- Heat a non-stick tava (griddle) and cook each roti, using a little oil, till brown spots appear on both the sides.
- Serve hot with fresh curds.
Nutrient values per roti
|Vitamin A||65.5 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||3 mg|
|Folic Acid||5.8 mcg|
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