But... No despair, MIL gave me another recipe for masala jowar rotis which is very forgiving. It tastes great - all patched up. It is sorgum roti, stuffed with doodhi or bottlegourd. It is quick, nutritious and best of all - one-dish-meal! No fuss cleanup. This roti is best eaten fresh, smeared with ghee or butter accompanied with garlic chutney and a glass of buttermilk.
|Jowar Aur Doodhi (Bottle gourd) ki masala Roti|
|1 cup bottle gourd peeled and cut into large chunks|
3-4 green chilies
3 cloves garlic
1 small red onion, peeled and chunked
|Place all ingredients in a food processor and give it a 'whir' until the ingredients are grated. Transfer to a wide mouth mixing bowl|
|2 cups jowar flour|
2-3 tbps sprouted moong or bean sprouts (optional)
1 tbsp coriander powder
salt to taste
|Add to the vegetable mixture.|
Incorporate into a dough adding hot water only if necessary. Most often the water from the gourd and onion would suffice.
Break dough into 6 lumps, shaping each into a ball.
Use extra dry flour for dusting, and roll out each lump into a thick disc with hands. Carefully remove with a spatula.
Place on a heated tawa, press and cook on both sides till blistered.
Remove from heat and smear with ghee/butter. Serve immediately.
Cooking this roti tends of take its toll on nonstick coated (strongly discouraged for this recipe) or even hard anodized griddles/tava. Use a cast iron griddle if you have one. Or like me, use an old tava saving it exclusively for jowar/bajra rotis.