Millet and Wheat Flour Rotis with Fenugreek

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.

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Ingredients

• 1½ cup millet flour (also called Bajra flour)
• ½ cup plain flour
• ½ cup fresh fenugreek leaves
• 1 tsp green chili paste
• 2-3 cloves of minced garlic
• ½ tsp salt
• ½ tsp ajma (carom seeds)
• 2 tsp sesame seeds
• ½ cup oil

Method:

1. Mix the two kinds of flour, millet and wheat, and add the fenugreek leaves, salt, chili paste, garlic paste, ajma, sesame seeds and 2 tablespoons of oil. Take some warm water and bind the dough by adding small amounts of water.  Kneed and keep it covered for ten minutes.

2. Divide the dough into 8 small balls.  Millet dough can be quite sticky so if you have problems rolling the theplas, use a grease proof paper or silicon mat  to roll out small rotis using a thick rolling pin.

3. Cook them on a non stick fryer. Try not to press the rotis whist they are cooking as they could stick to the frying pan.  Just spray a bit of oil on both sides whist its cooking and cook  until the rotis look  nice and crispy.

3. Serve the Millet and wheat flour rotis  with any curry.  Try out our Potato and aubergine curry or karela curry recipes.

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