Jaggery rotis December 08 2013
2 cups whole wheat flour (100% white whole wheat flour)
1/2 cup besan or chick pea flour
1/2 cup sesame seeds
2 tablespoons ginger powder
1/2 cup jaggery powder
Knead wheat flour into a dough with 1 cup of water or a bit more as needed. Set aside.
Meanwhile, in a sautÃ© pan over medium heat, sautÃ© sesame seeds along with chickpea flour until you smell the aroma of the sesame seeds and the flour. Make sure you stir the mixture continuously. Set aside.
When the mixture has cooled down, add jaggery powder and ginger powder and mix, set aside.
Roll discs using the wheat flour. Place 2 tablespoons of the mixture in the center of the disc and wrap the dough by sealing the ends and roll into a disc again, this time carefully so that the stuffing does not come out of the dough.
Make rotis on the fry pan by cooking on each side for about 3-4 minutes or until light brown, apply 1 teaspoon ghee on each side and flip and cook each side of the roti. Serve hot.