Jowar roti with methi and carrot

Jowar roti with methi and carrot

by Hb ~ Thursday, July 9, 2009

I am happy to say I am a breakfast person. When I was a kid, I hated breakfast. In an extreme hurry to rush to school,I would gobble up upma or idly with great difficulty. Over the years I realised how important it is to have a proper breakfast. As a resposible grown up (whose mom isn't around to emphasise the importance of breakfast), I cultivated the habit of having nutritional and tasty breakfast.
My grandmom prepares these plain jawar roti for grand dad who is suffering from diabetes. My mom makes these nice ,crunchy and filling jowar roti for breakfast. They are flavorful and makes for a healthy breakfast. They have lot of good things that you can't afford to give a miss.



Preparation time - 15minutes(depends on number of rotis)
Serves - 2-3

Ingredients:
Jawar flour - 3/4 cup(I ground them to a fine flour)
Whole wheat flour - 1/2 cup
Methi - 1 big bunch
Carrot - 2(grated finely or ground to a coarse mixture)
Til/Nuvvulu/Sesame seeds - 1 spoon
Salt - 1/2 tb spoon
Turmeric powder - 1pinch
Green chillies - 2 slit finely(adjust)
Oil - Enough for frying
Water - 1/4 cup

Procedure:
1. Mix jowar and wheat flour. Add little water,turmeric powder and salt and prepare a soft dough.
2. Add carrot and methi leaves and knead the dough(It should be of chapati dough consistency)
3. Let this dough stand for 20-30mins.(Cover it with a wet soft cloth)
4. Add green chillies and til/sesame to the dough and combine. Now pinch the dough to make 4 medium sized balls.
5. Put tawa/flat pan on the stove and before it gets hot, drizzle 2-3 drops of oil .Now start to spread the dough balls until it forms a flat circle of medium thickness with fingers.
6. Place a lid over the roti and let it cook for 2 minutes on high flame. Check in between.
7. Drizzle 2-3 more drops of oil and flip to the other side and let it fry.
8. After both sides are fried properly take the roti off the flame. Sprinkle some water on tawa and get it off the stove for it to cool and repeat the procedure for next roti.


It doesn't need any pickle to accompany. It can be eaten by itself as it has pungency from mirchi/chilli and crunch from til while carrot and methi come with their own flavors.

Note:
1. You can add jeera/cumin.
2. You can try variations for this by adding bottle gourd,palak/spinach, curry leaves and coriander.