2 cups Bajra/Millet flour (keep some extra as some bajra atta absorb more liquid than others and also for rolling out later)
2 tbs chapati flour
1 bunch of the Green Garlic chopped finely or to your taste
3-4 green chili paste
2 tbsp ghee for dough
salt and black pepper to taste
Water & milk heated together to bind dough (some flours absorb more than others)
Melted ghee for spreading on top of the cooked rotla before serving.
Plastic clear sheet for rolling the rotla/chapati
Wash and finely chop the green garlic.
In a bowl mix the flours and add the chopped green garlic, green chilli paste, salt, pepper, ghee and bind with the warm milk and water mixture.
Knead the dough for a few minutes and leave aside for 10-15 minutes.
Take a small ball of the dough, put a little ghee on the wooden rolling board (patlo) or what ever you choose to roll out on and cover with a clear plastic sheet.(The plastic sheet also helps when trying to lift the rotla to place on tava)
Now take the ball of dough, place on the rolling board, sprinkle the bajra/millet flour to allow ease for rolling and roll our to about 4mm thick rotla/chapati/flatbread.
Cook on a heated tava on both sides twice then place under grill, the rotla should puff up.
Remove from heat and spread melted ghee on top as per your taste. Repeat with rest of the dough.
Best served hot!
Garlic Rotla taste yummy with Gujratri spinach curry, potato curry, khichri, jaggery and of course salted jeera lassi!
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