Navratri Day 1 Vlog 🙏

Ingredients

• 2 medium Potatoes (peeled, boiled until tender and mashed)
• 1 medium Sweet Potato (peeled, boiled and mashed together with potatoes)
• 1 tsp Cumin Seeds (roasted lightly)
• 1 tsp Coriander Powder (freshly ground if possible)
• 1 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Kuttu (Buckwheat) Flour (part of the farali flour mix)
• 2 tbsp Singhara (Water Chestnut) Flour (part of the farali flour mix)
• 2 tbsp Rajgira (Amaranth) Flour (part of the farali flour mix)
• 2 tbsp Ghee (for cooking and final brushing)
• 2-3 tbsp Water (as needed to bring dough together)
• 1 cup Fresh Coriander Leaves (packed, for chutney)
• 0.5 medium Cucumber (peeled and roughly chopped)
• 0.25 cup Plain Yogurt (unsweetened, for chutney)
• 1 small Green Chili (optional, seeded)
• 1 tsp Lemon Juice (freshly squeezed)

Instructions

1. Boil Potatoes and Sweet Potato

   Place the peeled potatoes and sweet potato in a saucepan, cover with water and bring to a boil. Cook until fork‑tender, about 12‑15 minutes.

   Time: PT15M

2. Mash the Boiled Vegetables

   Drain the water and mash the potatoes and sweet potato together in the same bowl until smooth.

   Time: PT5M

3. Add Spices to the Mash

   Stir in roasted cumin seeds, coriander powder, salt, and black pepper. Mix well.

   Time: PT2M

4. Incorporate the Millet Flours

   Add 2 tbsp each of kuttu flour, singhara flour, and rajgira flour to the spiced mash. Mix until a uniform dough forms; it will be slightly crumbly.

   Time: PT5M

5. Knead the Dough

   Wet your hands lightly and knead the dough for 1‑2 minutes until it holds together without cracking.

   Time: PT3M

6. Shape Roti Discs

   Divide the dough into equal portions (about 6‑8). Flatten each between two sheets of parchment or between two plastic sheets, pressing gently to about 5‑6 mm thickness.

   Time: PT5M

7. Cook the Rotis

   Heat the tawa over medium heat. Place a roti on the hot surface, cook 1‑2 minutes until light brown spots appear, flip and cook the other side similarly. Brush lightly with ghee after each side.

   Time: PT12M

8. Prepare Coriander Yogurt Chutney

   In a blender, combine fresh coriander leaves, cucumber, yogurt, green chili (if using), salt, and lemon juice. Blend until smooth.

   Time: PT5M

9. Serve

   Arrange the hot farali rotis on a serving plate, drizzle with a little extra ghee, and serve alongside the coriander‑yogurt chutney.

   Time: PT3M

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

30 g

Fat

6 g

Fiber

4 g