Garlic Rotis, Green Garlic Multigrain Roti
by Tarla Dalal

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Spring is a wonderful season, for it brings us rare treats such as green garlic! Green garlic has a milder flavour compared to dried ones, and this makes it appealing to even those who are not very fond of garlic. We have made use of this wonderful ingredient to make delicious multi-grain rotis, which are healthy, satiating and mouth-wateringly tasty.

Garlic is an anti-hypertensive food, rich in compounds that prevent the thickening of blood and clogging of blood vessels. To add to this goodness, we have also used fibre-rich flours like jowar and bajra to make the Garlic Roti a superb food for those with High Blood Pressure . When fresh garlic is not in season, used finely-chopped regular garlic or garlic paste.

Garlic Rotis, Green Garlic Multigrain Roti recipe - How to make Garlic Rotis, Green Garlic Multigrain Roti

1/4 cup jowar (white millet) flour
1/4 cup bajra (black millet) flour
1/4 cup whole wheat flour (gehun ka atta)
1/4 cup chopped fresh green garlic (hara lehsun)
1 tbsp chopped coriander (dhania)
1/8 tsp salt

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
1 1/4 tsp oil for cooking

Method

Combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water.
Divide the dough into 5 equal portions.
Roll a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the roti using ¼ tsp of oil and cook till it turns golden brown in colour from both the sides.
Repeat steps 3 and 4 to make 4 more rotis.
Serve immediately.