Hi Dear Readers 🙂
Today is a good day. I am feeling all the good vibes 😉 The weather has been rainy in bangalore since two days – a respite from the dry cold winter. I started my day early at 6 finished my yoga sessions. Baked for an order and I have the rest of the day to myself! 🙂 I don’t know if it is one of these things or the fact that I shampooed my hair today.. or maybe all of the above 😀 Just feels like one of those days when all falls in place.
I am so happy to come and write to you in this state of mind. 2020 ended like a blast for me. A happy, productive, full of ideas kind of blast. The Christmas Baking workshop I conducted with Wellcure was a lot of Fun. I felt I was stretched to the limits professionally , creatively , physically and mentally last year. And yet it feels like just a beginning to a lot of fun things yet to be done. Giving myself a much needed break I am starting this year at a slower pace.
So I made these tasty Flatbreads a few weeks back and like many of my recent posts this is also a gluten free recipe made with Shorgum or Jowar flour. While I have now learnt how to make Shorgum plain roti’s, it was fun to make this recipe with lots of veggies , beautiful color and a very simple, healthy and light meal. Jowar is kind of a tricky flour to handle , with no gluten making roti’s out of it is a skill which is worthy of a masterchef challenge I’d say ! But when we mix veggies into it and make it with this method it is quite easy once you get used to it.
I got exposed to Jowar roti’s only after marriage , it is a pretty common food in North Karnataka. Very light to eat, as tasty as normal wheat rotis when paired with curries. It is good to keep inflammation low in the body. Jowar has good amount of fibre , easy to digest , it is good for heart heath and for people with disturbed blood sugar levels. To make it even more nutritious you can add more vegetables like finely chopped cabbage , greens like Methi, Palak would also work well.
Makes 4-5 Flatbreads
1 small Onion finely chopped
1 small Carrot grated
1 medium Beetroot grated
2 Green Chilli finely chopped
4 Tbs Coriander Leaves finely chopped
1/2 tsp Haldi / Turmeric powder
1/4 tsp Jeera / Cumin powder
1/4 tsp black pepper powder
2 Tbs Sesame Seed powder
1/4 tsp Pink Himalayan Salt (or more if needed)
1 Cup Jowar Flour
Hot Water to combine
Optional : Cold Pressed coconut oil
- Combine all the chopped vegetables, leaves, salt and spices together. The mixture will naturally release some water.
- Add Jowar Flour and combine with a spoon mixing in the vegetables well.
- Add little Hot water at a time and mix with a spoon. Using hands make a dough.
- The dough is of thick spreadable consistency which holds shape when squeezed in the palm.
- Heat a skillet or tava. Take a handful of dough in one palm and spread it out on a wet cotton napkin. Spread out the dough by gently pressing it with your fingers until it becomes a round shape. If the dough gets sticky dip your fingers in little water and continue spreading.
- Place your palm at the back of the napkin and flip the roti onto a hot tava. Wait for a few seconds and then slowly peel of the napkin.
- Cook on low – medium flame for 1-2 minutes and then flip the Flatbread using a spatula. If the roti starts looking too dry sprinkle little water on it from top before flipping.
- If your tava has been seasoned with oil you may not need oil while cooking this flatbread. Once can however use little cold pressed coconut oil on the roti to help it crisp a bit.
- Serve with your favourite chutney or curry. Cover and store to keep it moist if not consuming immediately.
Love, The Vegan Birdie