Recipe for a North Indian Style Roti with Millet
Take the foxtail millet flour in a wide vessel, add wheat flour, and salt and mix them.
Add the ghee to the flour mixture and mix until the flour is crumbly.
Slowly add the warm water to the flour mixture and mix until a dough forms. The dough should be soft, but not sticky*.
Take a ball-sized dough and roll it out into a thin roti.
Heat a tawa over medium heat. Place the roti and cook for 1-2 minutes, or until bubbles form on the surface.
Flip the roti and cook for 1-2 minutes, or until lightly browned.
Apply a little ghee on the roti and serve hot. (Applying ghee is your choice!)
Note: If the dough is too dry, add a little more water. If it is too sticky, add a little more flour.
Side dish: Vegetable kurma or any subzi of your choice! You can also try Amla pachadi.
Recipe for Amla pachadi:
