jowar | sorghum flour rosti with masala aloo curry
Sunday mornings calls for a great breakfast. Fried foods are always tasty to eat but are truly bad for health. So, looking towards the health side I tried my hands on sorghum/jowar flour which is one of the healthy alternative and is also gluten free. I mixed few flours and mixed with the spices and prepared a firm dough to prepare the rostis and served with potato vegetable curry.
Benefits of jowar/sorghum flour:
—-for preparing dough:
jowar/sorghum flour: 2 cups
wheat flour: 3/4 cup
suji: 1 tbsp
besan: 1 tbsp
red chili powder: 2 tsp
haldi powder: 1/2 tsp
kasuri methi : 1 tbsp
salt as per taste
jeera powder: 1/2 tsp
pudina powder: 1/2 tsp
hing: a pinch of
fennel seeds: 1 tsp
ajwain seeds: 1/2 tsp
chopped onion: 1 cup
chopped capsicum: 1/2 cup
chopped green chilies: 1 tsp
luke warm water: 1/2 to 1 cup
flax seeds: 1 tbsp
oil: 1 tsp
mozzarella cheese: 50 gms
paneer: 200 gms
aamchur powder: 1 tsp
pudina powder: 1 tsp
salt: as taste
butter: 100 gms
ghee: 1 tbsp
1.Mix all the dry ingredients namely the flours, spices and chopped veggies.
Mix them thoroughly.
2.Now add little water and start kneading the dough.
3.I used around 3/4 cup of water to make a firm dough.
4.Freeze the dough for 15 minutes.
5.Now heat oil and splutter flax seeds in it.
6.Meanwhile, prepare the filling. Mix grated cheese, paneer and spices.
I used homemade paneer.
7.Now take out the dough. Pinch medium sized balls from the dough and roll with rolling pin.
8.Now take spoonful of filling and fill in the rolled dough.
9.Seal the edges from all the sides.
10.You need to handle the dough also with the filling very carefully.
11.Now seal the edges and flatten it with your palm.
12.Now roll it with rolling pin very lightly so that the filling must not come out.
Roll to a considerable size.
13.Now heat a non stick pan and roast the rosti on the pan. I did not used any oil or ghee for roasting. You can use if you want.
14.Roast it completely and serve with a dollop of butter.
15.Enjoy with masala aloo and green coriander dip.
1.Handling of the sorghum flour has to be done carefully. Use optimum water
so that the dough should be of right consistency.