Jolada Rotti with Palak and Menthya/Methi

Palak Menthya/Methi leaves Jolada Rotti, Made out of Jowar Flour (Sorghum flour). Easy to digest and very healthy too. This Rotti is best eaten with Yenne Yengai, Sprouts Curry and pickles. I am attaching a video for the same. Enjoy the delicious meal .

Prep Time : 10 Mins
Cook Time : 20 Mins

Ingredients

• Palak leaves - 1/2 cup (chopped)
• Methi / Menthya / Fenugreek leaves - 1/2 cup (chopped)
• Onion - 2 tbsp (grated)
• Green chillies - 1 (finelly chopped)
• Salt to taste
• Warm Water 
• Jowar flour / Jolada hittu / Sorghum flour - 2 cups
• Wheat flour / Godhi hittu - 1/2 cup

Method

1. Mix all the ingredients in a bowl and add water little by little and make a stiff dough cover the lid rest for 5 mins
2. Divide into small balls and roll out into round shape (medium size) 
3. Spread the flour to the chapathi board and press the dough roll out into a round shape using palm
4. Slowly take out the flat rotti using flat spatula and put  the hot tava / griddle
5. Apply water on top of the rotti ( because it won't break) turn on other side and apply water again the same way, wait to roast / black spots on both the sides and Serve hot 
6. Do it same procedures. (it is easy once it practiced and makes fast)

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