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Mini Millet and wheat flour rotis with fenugreek

Jul-05-2016
Mina A
10 minutes
Prep Time
30 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Mini Millet and wheat flour rotis with fenugreek RECIPE

Lately, my husband has been watching a lot of Indian food shows. He saw this recipe in a program called Turban Tadka and asked me to make similar rotis. I followed Mr Singh’s recipe but changed it slightly to suit my taste. I added some oil to the dough before binding it and also dry fried it with a bit of oil on a non stick pan.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Gujarat
  • Basic recipe
  • Vegan

Ingredients Serving: 2

  1. 1½ cup millet flour (also called Bajra flour)
  2. ½ cup plain flour
  3. ½ cup fresh fenugreek leaves
  4. 1 tsp green chilli paste
  5. 2-3 cloves of minced garlic
  6. ½ tsp salt
  7. ½ tsp ajma (carom seeds)
  8. ½ cup oil

Instructions

  1. Mix the two kinds of dough and add the fenugreek leaves, salt, chilli paste, garlic paste, ajma and 2 tablespoons of oil. Take some warm water and bind the dough by adding small amounts of water. Knead and keep it covered for ten minutes.
  2. Divide the dough into 8 small balls. Millet dough can be quite sticky so use a grease proof paper to roll out small rotis using a thick rolling pin. Cook them on a non stick fryer. Try not to press the rotis whist they are cooking.
  3. Serve the Millet and wheat flour rotis with Potato and aubergine curry.

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