Ragi and Bitter Gourd Roti

Sometimes, an unusual combination proves doubly healthy! We present you today’s recipe, roti with ragi and bitter gourd (karela).
Ragi and Bitter Gourd Roti
 

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

Ingredients:

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
lukewarm water

Method

List

  • 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).

Tips

List

  • 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.

 
 
 
 
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