Sorrakaya Cabbage Sajjalu Roti / Bajra Indian Bread with Bottlegourd and Cabbage
Ingredients Needed:
Sajjalu Pindi/ Bajra Flour - 2 cups
Salt to taste
Hot water for kneading
For the Stuffing
Bottle gourd - 1/2 cup
Cabbage - 1/2 cup
Split Yellow Moong Dal - 1/4 cup
Oil - 1 tps
Salt to taste
Red chili powder- 1/2 tsp
How to make the Roti
Soak the washed moong dal for 30 mins.
Wash and grate both bottle gourd and cabbage. In a pan, heat the oil, add the grated vegetables, saute well. Add the salt, spice powder and simmer till done. Cook till all the moisture is gone and the vegetables are soft and dry.
In a wide bowl, take the flour, add salt and the stuffing along with drained soft moong dal. Mix well.
Now slowly add the hot water and mix with a spoon. When the flour is almost wet, knead with hands to a soft dough.
Divide the dough into equal balls, on a greased plastic cover, pat down the balls into thin discs.
Heat a tawa and transfer the rolled out rotis and cook on both sides.
Serve with choice of side dish.
Notes:
The stuffing can be any vegetable that can stay in place when being patted out as discs. Make sure the vegetables are cooked well.
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Sapana Behl says
Basra roti stuffed with bottlegourd , wow very innovative !
Ramya Venkat says
Super innovative recipe sis.super healthy
Manjula Bharath says
wow the addition of bottle gourd sounds very interesting and so delicious 🙂
divya says
wow....super healthy n delicious...
Usha says
Stuffing might have made these roti even more flavorful.
sushma says
Looks interesting and flavorful
Chef Mireille says
such a healthy bread
Pavani N says
I've never tried bajra before. One -- my mom never used it and two -- I'm not comfortable making rotis with gluten free flours.
You make making rotis with these flours look so easy, tempting me to try. Will look for bajra flour on my next Indian store visit.
Harini-Jaya R says
Sounds like the Sarvapindi we made a while ago for ICC, right? Love these ethnic grains!
Sandhya Ramakrishnan says
That is one filling roti! The options are unlimited with the readily available flours in the market now.
Suma Gandlur says
Very interesting twist to the traditional version. I am hearing first time stuffing in the case of rotti.
Archana Potdar says
Looks yum. I will love to mak ethese they are great for my FIL.