Today is Earth day. Our ancestors were healthy and fit and didn't suffer from any of the maladies today's generation does ! I believe that the primary reason for this is because they lived close to nature and eat what is closer to the ground. By that what I mean is that they ate food that is found in its natural state and not the plethora of processed foods off the store shelves like we do today. On this earth day, let us remember Mother Nature and be good to our earth by trying not to eat processed foods as much as possible. One simple rule to follow is to NOT eat anything that you have not cooked. It will not eliminate all processed foods but at least quite a few! Therefore, today I am going to share with you a recipe that has ingredients that are whole grain, are not genetically modified , good for the body, easy to make and can be easily eaten for breakfast, lunch or dinner. I don't know what to call it as it is a product of another of my unintentional kitchen experiments. I set out to make bajra rotla but felt like adding jowar flour to it, then wanted to add some veggies to it to make it more wholesome and balanced... So added onions,spring onions and grated carrots. The end result was a delicious roti but I didn't know whether to call it roti/ thalipeeth or Bhakri. What I do know is that it tastes delicious ! Do try it and let me know your thoughts.
Servings: makes around five 4-6 inch rotis
Ingredients:
Bajra flour: 1/4 cup
Jowar flour: 1/4 cup
Onion: 1/2 of one small onion, chopped fine
Spring onion: 2, white part only, chopped fine.
Carrot: 1 small, peeled and grated.
Coriander powder: 1/4 tsp
Green chilli: 1, chopped fine, optional
Salt: to taste
Hot water: 1 cup ( may not need all)
Oil : for greasing the skillet
Method:
Take the bajra and jowar flours in a bowl. Using a spoon to stir add hot water and stir to make it into a lose dough. Add salt, coriander powder, chopped onion, spring onion, grated carrot and mix well.
Once it is slightly cool, using your hands knead the dough nicely. Make a ball, cover with a damp cloth and keep aside.
Heat the griddle/skillet on medium flame.
Pinch big lemon-sized dough, make a ball. Place it on a on a greased plastic sheet.
Using wet hand, with your fingers shape the ball into a flat circle ( roti). It is ok if it is not a perfect circle or if it has uneven edges. Don't roll it out too thin. You can also do this by placing another greased plastic sheet on top and use a rolling pin to roll out the dough.
Some people are able to do this directly on the griddle/skillet!Either ways, once the roti has been rolled out, gently and carefully lift it off the plastic sheet and transfer it to the skillet.
Cook on low flame for 3-4 mins, flip and cook the other side for 3-4 mins until cooked through and thoroughly.
The outside will be a little crispier and the inside soft. Apply butter or oil on top of the roti and keep it in a tortilla saver or airtight container until ready to serve.
Serve hot with chutney of your choice or a side dish of your choice.
Enjoy!
Cooking made easy:
Whenever you make roti out of bajra or jowar, if you don't intend to roll out the dough immediately, cover it with a damp kitchen towel or paper towel to prevent the dough from drying out. Even when you pinching and rolling out one roti, keep the rest of the dough covered to prevent it from drying out and hardening.
Tip for healthy living:
Bajra and jowar are one of the oldest grains cultivated by mankind. It is known as poor man's food and is a power house of energy. Both bajra and jowar are gluten free grains that are nutritious and therefore good for the human body. They are great for diabetics as they have low glycemic index and are rich in fiber. This helps diabetics control their blood sugar levels steady and prevent them from spiking. Being that both these grains are rich in dietary fiber they help achieve fullness and prevent over-eating. The fiber also helps maintain good bowel habits and regularity.
Food for thought:
The true secret of happiness lies in taking a genuine interest in all the details of daily life. William Morris.
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