Mandua ki Roti

Name: Mandua ki Roti
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Pahari
Ingredients: 250 g finger millet flour (mandua); 50 g wheat flour; 180 ml warm water; 0.5 tsp Salt; 2 tbsp Ghee; 0.25 tsp carom seeds

Rustic flatbreads made from mandua (finger millet) flour, a daily staple across the Uttarakhand hills, traditionally cooked on an iron griddle and served with ghee.

🇮🇳India· Uttarakhand

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Difficulty: Medium
Calories: 160 kcal

Ingredients

0 of 6 gathered

Servings

250 g finger millet flour (mandua)
50 g wheat flour — for binding, optional
180 ml warm water — approximate
½ tsp Salt
2 tbsp Ghee — for cooking and serving
¼ tsp carom seeds — optional

Equipment

•Griddle (tawa)
•Rolling board

Nutrition

Per serving, approximate

Calories: 160 kcal
fat: 4 g
carbs: 28 g
fibre: 4 g
protein: 4 g
calories: 160 kcal

Instructions

1
Mix the mandua flour with wheat flour, salt and carom seeds in a large bowl.
2
Gradually add warm water. Knead into a soft, slightly sticky dough.
3
Cover the dough with a damp cloth. Rest it for 10 minutes.
4
Divide the dough into equal portions. Shape each piece into a ball.
5
Flatten each ball between your palms or roll gently on a lightly floured board. Be careful as the dough tears easily.
6
Heat a griddle over medium heat. Place a rolled roti (flatbread) on it.
7
Cook for 1 minute until small bubbles appear. Flip the roti over.
8
Cook the other side. Press gently with a cloth to help it puff slightly.
9
Apply a little ghee (clarified butter) on both sides. Cook until brown spots appear.
10
Serve hot with more ghee or a side of gutke or chainsoo.