Yield: 4 to 5 pieces
Prep Time: 10 minutes
Cook Time: 15 to 20 minutes
1. 1 cup jawari atta (Sorghum flour)
2. 1 cup bajra atta(Pearl Millet flour)
3. 1 cup boiled, grated, potatoes
4. 1/8 cup chopped coriander
5. 1/4 cup finally chopped onions
6. 1 tablespoon ginger chili paste
7. 2 tablespoon fresh coconut grated
8. 2 teaspoon lemon juice
9. 1/8 teaspoon garam masala
10. Salt to taste
11. Water as needed
12. Clarified butter (ghee) for shallow fry
1. In mixing bowl add onion, salt, lemon juice, coriander, coconut, garam masala and ginger chili paste. Mix thoroughly.
2. Add in both flour and grated potato then knead the soft firm dough if require use water.
3. Heat the griddle and divide the dough into equal portions.
4. Wet your palms with slightly with water; take a medium size ball of dough in between your hands (palms).
5. Gently press and flatten the ball, after placing the slightly flattened ball in hand, you go on patting it.
6. Just like slowly clapping the palms with dough in between if you needed wet your palm with little water.
7. Keep on expanding rotla this way until you get it of your desired thickness.
8. Place it slowly on hot griddle. On medium flame roast it nicely from both the sides by applying ghee.
9. Serve with moong dal.
· The patting method for flattening the rotla sounds a little difficult or if the rolta starts breaking then try the following method.
· On the rolling pan, place a plastic sheet.
· Spread some flour on the sheet then place the dough ball, press lightly to slightly flatten it.
· Spread some flour on the flatted ball and place another plastic sheet on the flattened ball.
· Lightly roll the rolling pan over the sheet until the desired thickness is achieved, cook same way.
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