Ingredients with Measurements:
- 2 cups jowar flour (sorghum flour)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 2 tablespoons red chili powder
- 2 tablespoons cumin powder
- 2 tablespoons coriander powder
- 2 tablespoons sesame seeds
- 2 tablespoons oil
- 2 tablespoons ghee
- 2 cups water
- 2 potatoes, boiled and mashed
- 1 onion, finely chopped
- 2 tablespoons finely chopped cilantro
Special Equipment Needed:
- Rolling pin
- Large bowl
- Frying pan
- Spatula
Step-by-Step Instructions:
1. In a large bowl, mix together the jowar flour, all-purpose flour, salt, red chili powder, cumin powder, coriander powder, and sesame seeds.
2. Add the oil and ghee and mix together until the mixture resembles coarse crumbs.
3. Gradually add the water and knead the dough until it is soft and pliable.
4. Cover the dough and let it rest for 15 minutes.
5. Divide the dough into 8 equal portions.
6. On a lightly floured surface, roll out each portion into a thin circle.
7. Spread the mashed potatoes, onion, and cilantro evenly over the rolled out dough.
8. Roll the dough into a log and then twist the log into a spiral shape.
9. Heat a frying pan over medium heat and add 1 tablespoon of oil.
10. Place the jolada rotti on the pan and cook for 2-3 minutes on each side until golden brown.
11. Serve hot with chutney or pickle.
Time:
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 8 servings
Nutritional Information: Calories: 200, Fat: 8g, Carbohydrates: 28g, Protein: 5g
Substitutions for Ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Ghee can be substituted with butter or coconut oil.
Variations:
- The potatoes can be replaced with other vegetables like carrots, peas, or cauliflower.
- The spices can be adjusted to taste.
Tips and Tricks:
- Make sure the dough is soft and pliable before rolling out.
- Roll the dough out as thin as possible for a crispier jolada rotti.
- Cook the jolada rotti on medium heat to ensure even cooking.
Storage Instructions:
- The jolada rotti can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- The jolada rotti can be reheated in a pan over medium heat for 2-3 minutes.
Presentation Ideas:
- The jolada rotti can be served with chutney or pickle and a side of yogurt.
- The jolada rotti can be served as a wrap with a variety of fillings.
Garnishes:
- The jolada rotti can be garnished with chopped cilantro, red chili powder, and sesame seeds.
Pairings:
- The jolada rotti pairs well with chutney, pickle, yogurt, and a variety of fillings.
Suggested Side Dishes:
- The jolada rotti can be served with a side of yogurt, raita, or a salad.
Troubleshooting Advice:
- If the dough is too dry, add a few tablespoons of water and knead until the desired consistency is reached.
- If the jolada rotti is not cooking evenly, reduce the heat and cook for a few more minutes.
Food Safety Advice:
- Make sure all ingredients are fresh and of good quality.
- Wash your hands before and after handling the ingredients.
Food History:
Jolada rotti is a traditional dish from Karnataka, India. It is made with jowar flour, potatoes, and spices.
Flavor Profiles:
The jolada rotti has a savory flavor with a hint of spice.
Serving Suggestions:
- The jolada rotti can be served as a snack or as a meal with a side of yogurt, raita, or a salad.
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Region: Indian