Thursday, January 12, 2012

Spicy Jowar Roti

I remembered as child I had eaten dhapate it's a spicy jowar roti. They add red chilli powder, turmeric and salt and make it like a bhakri or roti so wanted to try it out. I was having this left over dal fry in the fridge so instead of adding water to the jowar flour I mixed the dal. The dal give's a crunch to the Jowar roti. Worth trying.

  • Leftover cooked dal
  • Jowar Flour
  • Spinach leaves chopped
  • Red chilli powder
  • Ajwain
  • Dhaniya jeera powder
  • Salt
  • Oil 
Process->In a mixing bowl pour the dal in that add red chilli powder, ajwain, dhaniya jeera powder, salt and spinach leaves. Mix the dal, spices and spinach leaves properly. Slowly add jowar flour to the dal and keep adding till a medium soft dough is ready. Adjust the taste of salt and red chillli powder. Take a medium round of the dough and on a wet cloth pat the dough in a round shape as you would do for a jowar roti. Make the roti 1/4" thick maximum. Heat a non-stick add little oil on the pan. Hold the wet cloth on two edges and stick the roti side on the tava and slowly remove the cloth. The roti will stick to the tava. Drizzle little oil on the side and place a lid on the roti and cook it. Once it changes color remove the lid and roast it on both the sides till little brown spots appear. Serve it with chutney or curd or pickle. 

Note->You can add any vegetable in the roti like cabbage, radish,spinach, methi etc.

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