This one is just another experiment turning out well. After eating out over the weekend, I wanted to make a healthy breakfast today. Healthy, to me, means full of fibre and rich in nutrients. And of course, very, very low on oil. So I made this Roti. I prepared the dough with Millet flour (Bajre ka atta), added some soy flour and Jau flour to it and grated half a bottle gourd (lauki/ghiya) in it for some added nutrition. I could have made Rotis with this dough, but I decided to stuff it with mildly flavored Cottage Cheese and Scallions (spring/green onions) for some extra taste. Here’s the recipe:
FOR THE DOUGH
1 cup millet (bajra) flour
1/4 cup wholewheat flour
4 tablespoons soy flour
4 tablespoons Jau flour
1/2 bottle gourd (peeled and grated)
1/2 cup yoghurt
1/2 cup warm water
1 teaspoon salt
FOR THE STUFFING
200 grams cottage cheese (grated)
1/2 bowl scallions (finely chopped)
1/2 teaspoon onion seeds (kalonji)
1/4 teaspoon red chilly powder
Salt (to taste)
Mix millet flour, wholewheat flour, soy flour and jau flour together and add salt to it. Squeeze the grated bottle gourd to remove excess water. Add this along with the yoghurt to the flour mixture and knead into a soft dough, adding a little warm water. Since bottle gourd has a high water content, be careful about the quantity of water you use to knead the dough, as it must be kept pliable. Cover and keep aside for 20 minutes.
Mix cottage cheese, chopped scallions, onion seeds, red chilly powder and salt to make the stuffing. Keep aside.
Divide the dough into balls. Grease your palms with a little oil and flatten each ball. Place a tablespoon of the stuffing in the centre and lift up the edges to seal.
Dust with some wholewheat flour and roll out gently with your fingers. DO NOT use a rolling pin for rolling this one out, as the dough is sticky and your Roti might break. Also, always keep these Rotis on a floured surface, as they tend to stick wherever you keep them. Shape into 1/4 inch thick Rotis and cook on a griddle on low flame till both sides are well cooked. Dab a little margarine/low fat butter on one side and serve hot with pickle, chutney and yoghurt.
Eat, drink and be merry! 🙂