BM #68 Day 1 -
The much awaited 'Cooking Carnival' is here for the month of September. This is an event which many of my BM friends will be participating in. We were given a choice to pick an ingredient or a category for a whole month or one a week.
Since I had in mind that I should work on Millets sometime, I found this to be a perfect platform to showcase my experiments with millets. Initially I thought I would divide the whole series into 5 blocks allotting each type of millet for a block. But it didn't sound practical. So I will be randomly posting recipes made with different kinds of millets. I have access to Jowar, Bajra, Ragi, Little Millet and Foxtail Millet.
These millets were widely used in rural areas a few decades back. Only recently they have come into urban households as the awareness of the nutritional value of these millets have gathered prominence.
I start this carnival with this humble roti from a typical rural household!
Recipe Inspiration from various websites
Bajra Flour 1 1/2 cups
Whole Wheat Flour 1/2 cup + more for dusting
Potatoes, peeled, boiled and mashed 3/4 cup
Salt, Turmeric, Ginger-Garlic-Green Chili Paste as needed
Ajwain / Vaamu 1/2 tsp
Yogurt 1/4 cup
Garam Masala 1/2 tsp
Oil 1 tsp + more for shallow frying
Method Of Preparation -
In a mixing bowl, add the flours, mashed potatoes, spices, ajwain, yogurt, garam masala and oil. Knead adding more water as much as needed (I added about 3 tablespoons of water)
Make sure the dough is not too soft.
Pinch lime/lemon sized portions of the dough and roll out thick rotis.
Heat a griddle, and cook the rotis on both sides spraying as much oil/ghee as needed. Remove onto a hot box or air tight container layered with paper towels to absorb excess moisture.
Continue with the rest of the dough.
Serve with yogurt or Pickle.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68.
Preparation Time 30 min