Ragi and Bitter Gourd Roti
A roti which packs in protein and medicinal benefits, especially for those with Type-2 diabetes. Have a taste!
Yield: Serves 4
Wheat flour: 2 cups (200ml)
Ragi flour: 1 cup
Skin of bitter gourd: peeled finely
Coriander leaves: few sprigs
Ghee: 2 tsp
Wheat flour – for rolling and dusting: 1/2 cup
Salt: as per requirement
- In a large mixing bowl, mix all the ingredients until all lumps are gone.
- Add lukewarm water little at a time to form a medium soft dough ball. Do not overwork the dough.
- Cover and let it rest for 15 – 20 minutes.
- Heat tawa/flat skillet on medium heat.
- Knead the dough once and divide into golf-ball size balls.
- Dip one ball in wheat flour to coat and roll out into a circle. Keep dipping the roti into the dry flour to prevent it from sticking to the rolling surface.
- Shake or rub off excess flour from the roti and place on the hot tawa.
- Flip to the other side once you see bubbles appear on the surface. Allow it to cook for 10 – 15 seconds.
- Increase the stove heat to High, gently pick the roti up with tongs, remove the tawa off of the flame, flip the roti over and place onto an open flame.
- The roti should puff up. Flip it over and cook on the other side. (Another option to get the roti to puff up is to press the roti gently with a white cloth on the tawa itself. When it is pressed on one side, the other side puffs up.)
- Apply ghee on one side of the roti and crumble it with your hand (can handle with fresh cloth to avoid heat).
- Rest the dough for 15 – 20 mins before rolling.
- To avoid cracks while making balls, flatten the ball in your palm, fold the edges, press them towards the center and roll into a ball. The cracks will be minimized to one side of the ball.
- The best way to cook is to keep rotating the roti on the tawa, rather than turning side to side.