Jowar (sorghum) flour – 2 cup
Green banana – 1 (boiled and mashed)
Salt – as per taste
Turmeric powder – ¼ tsp (optional)
Cumin powder – ½ tsp (optional)
Whole cumin seeds – ½ tsp (optional)
Luke warm water – as required for kneading
Oil or Ghee – for brushing the rotis
Method of Preparation
1. Mix salt, turmeric powder, cumin powder and cumin seeds with the flour.
2. Add the boiled and mashed banana, and mix thoroughly.
3. Sprinkle little water and knead the flour to a medium soft dough.
4. Divide the dough into 10 equal parts.
5. Take two 10”X10”pieces of muslin cloth. Take one part of the dough, roll into a smooth ball, apply a little dry jowar flour and place at the centre of one layer of cloth. Place another layer on top.
6. Press with hand initially and then roll the dough with a rolling pin to get a thick roti of 5-6” dia.
7. Remove the upper layer of cloth, pick up the roti along with the bottom layer of cloth, flip on one hand and gently peel off the cloth layer.
8. Place this roti on a hot tava. Cook evenly on both sides and brush a little oil, as desired.
9. Finish making the rest of the rotis in the same way.
10. Serve hot with any veg or non-veg curry of your choice.
Notes & Tips
1. Donot keep the dough for more than 30 minutes, as it will become very difficult to handle. Consume the whole lot immediately.
2. You can use two layers of plastic sheets instead of muslin cloth, to roll the rotis. You can actually cut open a 10”X10” Ziploc bag and use it, as its material is food grade.
3. Try making smaller rotis initially, so that they do not break while handling. Make larger rotis only when you are confident.
4. Adding mashed banana helps easier handling of the rotis as they are quite brittle otherwise. It also adds a little moisture to the rotis, making them softer.
5. You can also add finely chopped coriander leaves, grated onion, minced green chillies, etc for added taste, if desired. The spices are optional. You can use any other spices of your choice or even keep the rotis plain.