May 7, 2009

* Jowar Roti *

2 cups jowar flour
2 tbsp hot oil
1-2 spring onions, finely chopped
Salt to taste
Warm water as required

Sift the flour with salt. Rub in the oil. Add the onions and minimum water to make a medium-stiff dough.
Divide into 8-9 portions. On a foil or plastic wrap, pat out thin rotis.
Heat a tava, and gently place the roti on the tava. Rub the roti with a muslin cloth soaked in warm water. Flip the roti over after 2 to 3 minutes. Roast for 2 to 3 minutes and remove.
Then lightly roast the roti on the open flame for 1 to 2 minutes so that the roti puffs out.
Brush with ghee and serve hot with a vegetable dish.

Tip: Do not knead the dough until you are ready to make the rotis. Keeping the dough aside makes it turn soggy.

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