Follow these steps for perfect results
Bajra Flour (Pearl Millet)
Whole Wheat Flour
Kaddu (Parangikai/ Pumpkin)
grated
Ginger
crushed
Green Chillies
crushed
Ajwain (Carom seeds)
Turmeric powder (Haldi)
Asafoetida (hing)
Lemon juice
Coriander (Dhania) Leaves
chopped
Ghee
In a mixing bowl, combine bajra flour, whole wheat flour, grated pumpkin, crushed ginger, crushed green chilies, ajwain, turmeric powder, asafoetida, lemon juice, and chopped coriander leaves.
Add water gradually and knead into a soft dough.
Let the dough rest for 10 minutes.
Divide the dough into 8 equal portions.
Sprinkle dry flour on a clean surface and roll each portion into a roti of 5-6 inch diameter.
Preheat a roti tawa or griddle over medium heat.
Cook the roti on the preheated tawa for a few seconds on each side, until the rawness disappears.
Once small bubbles appear, spread ghee on both sides of the roti.
Cook the roti on both sides until golden brown and cooked through.
Repeat the process for the remaining roti portions.
Serve hot with Baingan Bharta, Spicy Paneer Pulao, Punjabi Methi Kadhi, or Urad Dal Raita.
Expert advice for the best results
Add a tablespoon of yogurt to the dough for extra softness.
Adjust the amount of green chilies according to your spice preference.
Roll the roti gently to prevent tearing.
Everything you need to know before you start
15 minutes
Dough can be made ahead and refrigerated for up to 24 hours.
Serve hot, arranged neatly on a plate.
Serve with a dollop of ghee or butter.
Serve with yogurt or raita.
Pair with vegetable curry or dal.
Cool and refreshing
Discover the story behind this recipe
Roti is a staple food in North India.
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