CARROT - MUNG ROTIS

Unbelievable!!! Unimaginable!!! This is my Hundredth Post!!!! All of you are a witness to the fact that I have cooked 100 dishes!!! ......in 83 days!!!!! When I started this blog, I was so hesitant as to whether I will be able to share all the recipes I know.....whether I know that many recipes......whether all the recipes stored in the memory of my brain will come out uniformly.....whether I can be consistent....whether my work everyday will improve....so on and so on......and thanks to all my subscribers, my blog-readers, with all your constant support and encouragement, I have successfully reached my 100th  post!!!! So, this post is so very special for me!  Today is certainly a very SPECIAL DAY for me!!!!
I wanted to try something new, something very nutritious.....and, lo!!!!!this is infront of you....am expecting your  support, as always..
This is yet another way to make the fussy children eat the highly nutritious   rotis, and without their knowledge, Carrots, which are very good for eye sight, and  mung dhal which is rich in protein, go into their tummies.This is ideal for kids' lunch box too. The  rotis are very soft, fluffy and tasty too.
Carrots have lot of "Carotene" and probably that's why it is called Carrots:) :) Eating lot of Carrots is associated with lowering the risk of coronary heart disease, and it is a very good anti-oxidant too.

Ingredients

Split mung dhal - 1/4 cup, soaked in water with turmeric powder for 1/2 hour

Carrots, finely chopped - 1/2 cup

Whole wheat flour - 3/4 to 1 cup (approximately)

Green chilly - 1

Ginger - a small piece

Kasoori methi, crushed - 1/2 tsp

Ajwain / Carom seeds - 1/2 tsp

Salt to taste

Gingely oil - 1 tsp + 1/4 tsp

Oil or ghee to cook the chapathies

Recipe Cuisine: North Indian; Category: Lunch / dinner

Prep time: 10 mts; Cooking time: 10 mts

Yields 8 rotis

Carrots and the soaked mung dhal to be pressure cooked.

Allow to cool down, then put in a blender along with ginger and green chilly and grind to a smooth paste

The ground paste

Add the crushed kasoori methi and the ajwain seeds.

Add the wheat   flour, salt to taste and gingely oil. You have to see how much flour this ground paste takes in. I have approximately mentioned it as 3/4 to 1 cup. For me, it took in 1 cup. Knead well. Water is not required at all. After kneading, the dough will be sticking on to your palm. Just smear 1/4 tsp gingely oil, then knead the whole dough again, that will also become like a smooth ball, your sticky palm also will be okay:)

The well kneaded dough.

Roll into chapathies

First cook  both sides dry on a non stick tava.

Then drizzle 1/4 tsp of oil or ghee, or both mixed together , whatever you want and cook them. Olive oil can be sprayed too.

They are so soft,  naturally enriched by the orangish colour of the carrots, having the flavour of kasoori methi (dried fenugreek leaves)  as well as ajwain seeds, which are very good for digestion. Since it has mung dhal also, it is quite filling too...but definitely not heavy.

Serve  hot with Vegetable chutney ,  Red lobia dhal or Tirangi dhal.

Categories: Rotis & Stuffed Parathas