Ingredients with Measurements:
- 2 cups jowar flour (sorghum flour)
- 2 tablespoons ghee
- 2 tablespoons finely chopped fenugreek leaves
- 1/2 cup crumbled paneer
- 1 teaspoon salt
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 2 tablespoons finely chopped cilantro
- 2 tablespoons finely chopped mint leaves
- 2 tablespoons finely chopped green chilies
- 1/2 cup warm water
Special Equipment Needed:
- Rolling pin
- Tawa (griddle)
Step-by-Step Instructions:
1. In a bowl, mix together jowar flour, ghee, fenugreek leaves, crumbled paneer, salt, red chili powder, turmeric powder, cilantro, mint leaves, and green chilies.
2. Slowly add the warm water while kneading the dough until it forms a soft and pliable dough.
3. Divide the dough into 8 equal parts and roll each part into a ball.
4. Take one ball of dough and roll it out into a thin circle on a lightly floured surface.
5. Heat a tawa over medium heat and place the rolled out roti on it.
6. Cook the roti for 1-2 minutes on each side until it is golden brown.
7. Serve the roti hot with a side of chutney or pickle.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium
Serving Size: 8 rotis
Nutritional Information:
Calories: 150
Fat: 5 g
Carbohydrates: 20 g
Protein: 5 g
Substitutions for Ingredients:
- You can use whole wheat flour instead of jowar flour.
- You can use olive oil instead of ghee.
- You can use spinach instead of fenugreek leaves.
- You can use tofu instead of paneer.
Variations:
- You can add grated carrots or zucchini to the dough for extra flavor and nutrition.
- You can add chopped onions or garlic to the dough for extra flavor.
- You can add chopped nuts or seeds to the dough for extra crunch.
Tips and Tricks:
- Make sure to knead the dough until it is soft and pliable.
- Make sure to roll out the roti thin, otherwise it will not cook properly.
- Make sure to cook the roti on medium heat, otherwise it will burn.
Storage Instructions:
The rotis can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The rotis can be reheated in a skillet or on a tawa over medium heat for 1-2 minutes on each side.
Presentation Ideas:
The rotis can be served with a side of chutney or pickle. They can also be served with a side of yogurt or raita.
Garnishes:
The rotis can be garnished with chopped cilantro, mint leaves, or green chilies.
Pairings:
The rotis can be served with a side of curries or dals.
Suggested Side Dishes:
The rotis can be served with a side of vegetable stir fry, raita, or yogurt.
Troubleshooting Advice:
- If the dough is too dry, add a little more warm water.
- If the dough is too wet, add a little more jowar flour.
- If the roti is not cooking properly, make sure to roll it out thin and cook it on medium heat.
Food Safety Advice:
- Make sure to store the rotis in an airtight container in the refrigerator.
- Make sure to reheat the rotis before consuming.
Food History:
Jolada Rotti is a traditional dish from Karnataka, India. It is made with jowar flour and is usually served with a side of chutney or pickle.
Flavor Profiles:
This dish has a savory flavor from the ghee and spices, and a slight sweetness from the paneer.
Serving Suggestions:
The rotis can be served as a snack or as a meal with a side of curries or dals.
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Region: Indian