5 cups (500 g) 1.1 lb Millet flour (bajre ka atta)
a pinch Salt
6 - 7 tbsp (90 - 100 g) 3 - 3 1/2 oz Ghee
Coal fire to roast the roti
a pinch Salt
6 - 7 tbsp (90 - 100 g) 3 - 3 1/2 oz Ghee
Coal fire to roast the roti
method
1. Sift the millet flour and salt together. Gradually add enough warm water and knead with greased palms to make a semi-soft dough. Knead the dough 5 minutes before making the roti.
2. Divide the dough equally into lemon-sized portions. Flatten each portion with your palms pressing the edges together to make 5 - 6 inch.- diameter discs.This has to be done carefully so that the edges do not break. Avoid using the rolling pin.
3. Heat a griddle (tawa); lay a disc flat on it and roast both sides. Then put it directly on a coal fire to make it crisp. Smear 2 tbsp ghee on the disc, crumple lightly between both palms and serve hot. Repeat with the other discs.
4. Serve immediately with yoghurt, jaggery, onion, and sangar ka saag or lasan chutney.
2. Divide the dough equally into lemon-sized portions. Flatten each portion with your palms pressing the edges together to make 5 - 6 inch.- diameter discs.This has to be done carefully so that the edges do not break. Avoid using the rolling pin.
3. Heat a griddle (tawa); lay a disc flat on it and roast both sides. Then put it directly on a coal fire to make it crisp. Smear 2 tbsp ghee on the disc, crumple lightly between both palms and serve hot. Repeat with the other discs.
4. Serve immediately with yoghurt, jaggery, onion, and sangar ka saag or lasan chutney.
serving amount
serves: 6 - 8
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