Jowar and Bajra Vegetable Roti: What an interesting way to incorporate a variety of flours into your baby’s diet at the age of 10-12 months! Not only does this roti combine varied flours, it also includes tasty and colourful veggies and greens like fenugreek leaves, bottle gourd and carrot.
Grating the veggies makes it easier for your child to chew. Chop the fenugreek also finely. This recipe introduces your baby to interesting textures and flavours, and provides ample nutrients too.
Carrots and fenugreek provide a good amount of vitamins and iron, while the ghee used to cook the rotis boosts your child’s energy levels. Serve these Jowar and Bajra Vegetable Roti with fresh curds (preferably made with cow’s milk).
Preparation Time: Cooking Time: Total Time: Makes 4 rotis
2 tbsp jowar (white millet) flour
2 tbsp bajra (black millet) flour
1 tbsp chopped fenugreek (methi) leaves
1 tbsp grated bottle gourd (doodhi / lauki)
1 tbsp grated carrot
1/4 tsp oil
restricted quantity of salt (optional)
jowar (white millet) flour for rolling
2 tsp ghee for cooking
fresh curd , preferably made with cow’s milk
- Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water.
- Divide the dough into 4 equal portions and roll out each portion into a 75 mm. (3″) diameter circle using a little jowar flour for rolling.
- Heat a non-stick tava (griddle) and cook each roti, using ½ tsp of ghee, till golden brown spots appear on both the sides.
- Serve lukewarm with curds.
Nutrient values per roti