Ingredients
1 cup Millet Flour (Bajra, Jowar, or Ragi – any of your choice)
1 cup Spinach (Palak) – finely chopped or pureed
1 small Onion – finely chopped
1–2 Green Chillies – finely chopped (optional)
1 tsp Ginger – grated
½ tsp Cumin Seeds (Jeera)
¼ tsp Turmeric Powder
¼ tsp Red Chilli Powder (optional)
1 tbsp Coriander Leaves – chopped
Salt – as required
Water – as needed
Oil/Ghee – for roasting
Execution
Use warm water while kneading for softer rotis.
You can mix different millet flours (like jowar + bajra) for extra flavor.
Serve hot with curd, chutney, or any curry of choice.
If the dough is sticky, dust with dry millet flour while shaping.
Add grated carrot or beetroot along with palak for a colorful, nutrient-rich roti.
Additional tips
- For added depth, roast the lobster shells in the oven before making the stock.
- Serve with crusty bread or croutons for a delightful texture contrast.
- Ensure the saffron is fully dissolved in the water for even flavor distribution.