JONNE ROTTE OR JOWAR ROTI

INGREDIENTS:
1. JOWAR FLOUR - 2 1/2 CUPS
2. WHEAT FLOUR - 3/4 CUP
3. GREEN CHILIES - 2
4. CHOPPED RED CABBAGE - 1/2 CUP
5. CHOPPED ONION - 1/2 CUP
6. PEANUTS - 1/4 CUP
7. RED CHILLIES - 2
8. SALT - ACC. TO YOUR TASTE
9. WATER - 2 CUPS
10. OIL FOR COOKING


METHOD:
1. MIX JOWAR FLOUR, WHEAT FLOUR, CHOPPED GREEN CHILLIES, CABBAGE, ONION, SALT.
2. DRY ROAST PEANUTS AND RED CHILLIES . GRIND IT TO COARSE POWDER .
3. ADD THE POWDERED INGREDIENTS TO THE FLOUR AND MIX WELL .
4. BOIL THE WATER IN A PAN . POUR THE HOT WATER IN TO THE FLOUR AND MIX WELL WITH A LADLE . LET IT COOL DOWN AND THEN KNEAD THE DOUGH WITH THE HANDS .
5. DIVIDE THE DOUGH IN TO 10 EQUAL PARTS . ROLL THEM IN TO BALLS . I MADE THE ROTIS IN A TORTILLA PRESS . THEY CAN BE MADE USING ROLLING PIN JUST LIKE MAKING REGULAR ROTIS . DO NOT MAKE THEM VERY THIN .
6. COOK THE ROTI ON A HOT TAWA . SPREAD OIL AT THE EDGES . LET IT COOK FOR A MINUTE AND THEN TURN THE ROTI . LET IT COOK FOR ANOTHER MINUTE . THE JOWAR ROTI IS READY AND IT IS SERVED WITH ONION CHUTNEY .

SERVINGS: MAKES 10 ROTIS .