1/2 cup bajra (black millet)
1/2 cup whole wheat flour (gehun ka atta)
1 cup grated red pumpkin
1 tsp ginger-green chilli paste
a pinch of turmeric powder (haldi)
1/4 tsp asafoetida (hing)
1 tsp lemon juice
2 tbsp chopped coriander (dhania)
salt to taste
1 tsp oil for cooking
Method
Mix all the ingredients together, except the oil and make a semi-soft dough using enough water. Keep covered for 10 to 15 minutes.
Divide the dough into 6 equal portions and shape into round balls.
Roll out each portion into 125 mm. (5") diameter rounds.
Cook on a non-stick pan, using a little oil, till both sides are lightly browned.
Repeat to make more rotis.
Serve hot.
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