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- 1/4 cup jowar (white millet) flour 1/4 cup bajra (black millet) flour 1/4 cup whole wheat flour (gehun ka atta) 2 tbsp besan (bengal gram flour) 1/4 cup ragi (nachni / red millet) flour 1/4 cup finely chopped onions 3 tbsp finely chopped coriander (dhania) 1/4 cup finely chopped tomatoes 1 tsp finely chopped green chillies 1 tsp chilli powder 1/4 tsp turmeric powder (haldi) salt to taste 1/4 tsp peanut oil for greasing 3 tsp peanut oil for cooking
To make multigrain roti, combine all the ingredients in a deep bowl and knead into a soft dough using approx. 5 tbsp of water. Divide the dough into 6 equal portions and keep aside. Take 1 plastic sheet and lightly grease it with oil. Flatten 1 portion of the dough on it and cover with another plastic sheet. Lightly press on the plastic sheet evenly to make a 100 mm. (4”) diameter round. Lift the multigrain roti with the plastic sheets, peel off the top plastic sheet and invert the roti on a hot non-stick tava (griddle). Finally peel off the other plastic sheet as well. Cook, using a little oil, till it is golden brown in colour from both sides. Repeat with the remaining portions to make 5 more multigrain rotis. Serve the multigrain roti immediately with fresh curds.