Dough preparation
1.In a mixing bowl, combine all-purpose flour, oil (5ml), salt and ragi flour.
2.Gradually add lukewarm water to the dry mixture, knead it into a soft dough. Cover with a wet cloth and let it rest for 30 minutes.
STUFFING PREPARATION:
1. Prepare small dice from deboned chicken and keep it aside.
2.Heat oil (15 ml) in a pan, add onion (30 gm), and sauté until translucent.
3. Add the capsicum, bell pepper and sauté for a few more minutes.
4. Add the diced chicken and when the chicken cooked properly, add soya sauce, salt, tomato sauce (10 ml) and green chilli. Cook thoroughly for 4-5 min in low flame.
Roll making and assembling:
1.After resting, divide the dough into 6 medium-sized balls and roll them out into rotis.
2.Heat a tawa and cook the rotis on both sides, applying oil as needed.
3.Take each roti, spread tomato sauce on it.
4.Add the prepared stuffing, onion, chilli sauce, sprinkle some chat masala and black pepper powder, fold into a roll, and serve with tomato ketchup.
Special Programme for Promotion of Millets in Odisha
Directorate of Agriculture and Food Production, Dept. of A&FE, Govt. of Odisha
