During winters we prefer to use food which is hot in nature according to ayurveda. Bajra is a gluten free healthy millet which is consumed specially in winters. It is rich in Iron,protein and a good source of vit B and amino acids. Their are many ways to use bajra but bajra flour is very easily used to make chapati, paratha etc.
Jawar /sorghum is also a gluten free millet, have high content of calcium,Iron,fibre and protein as compared to wheat ,it also helps to reduce cholesterol level.
Though Jawar bajra and methi ki roti can be consumed all over the year but is mainly made during winters and is best served with- Gujarati kadi, Aloo gobhi ki subzi and fresh jaggary /gur. Addition of fresh methi is optional but it do enhance the flavor and texture when added. Methi can also be substituted with fresh coriander leaves.
Prep time- 10 min
Cooking time-10 min
Difficulty level-easy
Cuisine-Indian,North Indian
Type-main,bread,winter food
Serve-3
INGREDIENTS-
- Jawar ka atta/sorghum flour -1.5 cup
- Bajra ka atta /pearl millet flour- 1.5 cup
- Gehu ka atta/wheat flour - 1/2 cup
- Fresh methi Leaves/fenugreek,chopped - 3/4 cup
- Ajwain/carom seeds- pinch of
- Hing /asafoetida - pinch of
- Salt - to taste
- Cooking oil - 2 tsp
- Ghee/clarified butter - 2 tbsp
PROCEDURE-
- Wash methi leaves and chop them finely(discard the hard stems and yellow leaves)
- Take a big bowl add all the flours and spices.
- Now add chopped fenugreek and mix it well with the flour.
- Add just enough water to make a soft dough.
- Rest the dough for 2-3 minutes.
- Knead the dough again.
- Make small balls from the dough.
- Dust the dough ball with dry flour and roll to make a disc/roti.
- Transfer the rolled roti on a medium hot griddle.
- Cook till golden spot appear on one side.
- Turn the side and cook again.
- Now remove the roti from the griddle and cook it directly on the flame.
- Cook from both sides on medium heat till you get golden spots all over it.
- Remove and apply ghee or butter on it.
- Serve hot .
