Ingredients Jump to Instructions ↓

  1. 1/2 tsp cumin seeds (jeera)

  2. 1/4 cup finely grated onions

  3. 1/2 cup finely chopped colocasia leaves

  4. 2 tsp coriander-cumin seeds powder

  5. 1/2 tsp chilli powder

  6. 2 pinches turmeric powder (haldi)

  7. 1/4 tsp salt

  8. 1/4 cup ragi / nachni flour

  9. 1/4 cup whole wheat flour (gehun ka atta)

  10. 1 tbsp oil

  11. Other Ingredients

  12. whole wheat flour (gehun ka atta) for rolling

  13. 1 1/2 tsp oil for cooking

Instructions Jump to Ingredients ↑

  1. Heat the oil in a kadhai and add the cumin seeds.

  2. When the seeds crackle, add the onions and sauté on a medium flame till the onions turn translucent.

  3. Add the colocasia leaves and sauté for another minute.

  4. Add the coriander-cumin seeds powder, chilli powder, turmeric powder and salt and mix well. Cook on a medium flame for 5 -7 minutes. Sprinkle little water to prevent the masala from burning.

  5. Remove from the flame and cool completely.

  6. Add the remaining ingredients to the cooled mixture and make a stiff dough by adding enough water.

  7. Divide the dough into 4 equal portions and roll out each portion into a circle of 125 mm. (5") diameter with the help of a little flour.

  8. Cook each roti on a non-stick pan, using 1\4 tsp of oil, till both sides are golden brown in colour.

  9. Repeat with the remaining dough to make 3 more rotis. Serve hot.


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