Ragi quinoa masala roti

Name: Ragi quinoa masala roti
Cuisine: Indian
Ingredients: 1 cup ragi flour; 1/4 cup quinoa flour; 1/4 cup beetroot grated; 1/4 cup cucumber grated; 1/4 cup carrot grated; 1/4 cup onion chopped; 1 tsp jeera/cumin seeds; 1/2 tsp mustard seeds; 1 tsp ginger grated; To taste Salt; As required Oil

Chhaya Raghuvanshi @cook_14185032

Mysore

#morningbreakfast
Post 4

Chhaya Raghuvanshi @cook_14185032

Mysore

#morningbreakfast
Post 4

Saved

Ingredients

1 cupragi flour
1/4 cupquinoa flour
1/4 cupbeetroot grated
1/4 cupcucumber grated
1/4 cupcarrot grated
1/4 cuponion chopped
1 tspjeera/cumin seeds
1/2 tspmustard seeds
1 tspginger grated
To tasteSalt
As requiredOil

Saved

Steps

1

In a bowl take ragi flour, quinoa flour, all chopped vegetable, garlic, jeera, mustard seeds, salt and 2 tbsp oil, mix all together well
2

Gradually add warm water to the mixture
3

Knead soft pliable dough (softer than chapati dough) while adding water as required. Cover it with a lid and keep aside for 15-20 minutes to settle. Divide dough into 3 equal portions.
4

Take a square piece of parchment paper or aluminum foil or banana leaf or plastic sheet. Drizzle few drops of oil over it and spread it evenly. Place one dough ball over it.
5

Grease your fingers with water and then pat the dough.
6

Pat it as thinly as possible (keep it slightly thicker than roti or chapati).
7

Heat roti tawa or non-stick tawa over medium flame. Sprinkle few drops of water and wait for few seconds until it dries. Smear oil on the surface of tawa. (Do not forget to repeat this process before making each roti.) Transfer patted roti on to the surface of tawa by keeping parchment paper/foil upside
8

(If you are using a plastic sheet, take the roti on your palm, gently peel the plastic sheet and then transfer roti to tawa. Do not allow plastic to touch hot tawa.)
9

Spread 1-teaspoon oil around it's edges
10

Let it cook until bottom surface turns dark in colour; it will take around 1½-minutes.
11

Flip it over another side, spread the oil around it's edge and cook for a minute or until it turns brown.
12

Transfer into the plate. Serve with coconut chutney or curd