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.
- 1½ cup millet flour (also called Bajra flour)
- ½ cup plain flour
- ½ cup fresh fenugreek leaves
- 1 tsp green chilli paste
- 2-3 cloves of minced garlic
- ½ tsp salt
- ½ tsp ajma (carom seeds)
- ½ cup oil
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. Kneed 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 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 Potato and aubergine curry.