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.
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.
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.
Cook them on a non stick frying pan. 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.