Madua Ki Bhari Roti

• By Shruti Negi
• Garhwali Recipe

INTRODUCTION

A flat, unleavened bread with a distinction of being black on the inside due to the use of the Mandua flour that is black in color. This bread is eaten with a lot of Butter or Ghee. It can also be eaten with Curd , Mango Pickle or green salt (pahadi namak).
Occasions like kitty parties, buffets, potlucks and picnics are apt to relish this vegetarian recipe and will make your guests applaud your cooking skills. If you want, you can wrap this simple recipe in your tiffins as you leave for work and enjoy them during lunch.

INGREDIENTS

1. 1 cup ragi flour
2. salt as required
3. 1/2 cup carrot
4. 3 cup yoghurt (curd)
5. 1 crushed to paste green chilli
6. 1/2 cup spring onions

METHOD

• To make this main dish recipe, take a chopping board and finely chop the spring onions. Now, take a grater and grate the carrots.
• Next, take a deep bowl and add the ragi flour along with chopped spring onion, grated carrots and green chilli paste. Sprinkle salt and mix all the ingredients using your fingers. Pour yoghurt in the flour and knead a soft, pliable dough.
• Once done, cover it with a kitchen towel and and keep it aside for some time. Meanwhile, heat a non-stick pan over medium flame.
• Now, divide the dough equally into small portions. Roll each portion into a round disc, using a little ragi flour. Gently place it on the hot pan. Cook over medium flame until brown spots start appearing.
• Flip the roti, cook it on the other side. Cook until both sides are slightly brown in colour. Remove from pan and place it on a plate.
• Repeat this with each rolled out roti. Serve hot with a curry of your choice.