* Kaddu ki Roti *

1 cup grated red pumpkin (kaddu)
1 cup finely chopped spinach
1 cup whole-wheat flour
Pinch of turmeric
1/4 tsp each amchoor and anardana powder
Salt and red chilli powder to taste
1 tbsp oil
1/4 tsp ajwain
1/2 tsp ginger paste (optional)

Heat the oil, add ajwain and ginger. When it crackles, add the spinach. Stir-fry for 3-4 minutes. Remove and cool.
Sift the flour with turmeric, amchoor, anardana, salt and chilli powder. Add the spinach, pumpkin, and minimum water to make a medium stiff dough. Knead till smooth.
Make slightly thick rotis and roast till brown using a little oil.
Brush with desi ghee and serve hot with a vegetable dish or dal.

* 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.