Mandua Ki Roti
Veg
Vegan
A rustic flatbread made from finger millet (mandua/ragi) flour — dark, slightly dense, and nutty in flavour. The staple bread of Kumaoni hill villages, especially in winter when its warming properties are prized. Eaten with ghee, aloo palda, or bhang ki chutney, mandua ki roti is the backbone of the traditional Kumaoni meal.
Cuisines
Himachali
Kumaoni
Garhwali
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 1 cup | mandua (finger millet) flour |
| 1 cup | whole wheat flour |
| 1/2 teaspoon | salt |
| — | water as needed |
| — | ghee or oil for cooking |
Instructions
- 1 In a large mixing bowl, combine the mandua flour, whole wheat flour, and salt.
- 2 Gradually add water to the flour mixture, kneading to form a smooth and pliable dough.
- 3 Divide the dough into small portions and roll each into a ball.
- 4 Flatten each ball slightly and roll it out into a round disc, about 6 inches in diameter.
- 5 Heat a tawa or flat skillet over medium heat.
- 6 Place a rolled-out roti on the hot tawa and cook until small bubbles appear on the surface.
- 7 Flip the roti and apply a little ghee or oil around the edges.
- 8 Cook until both sides are golden brown and cooked through.
- 9 Repeat the process with the remaining dough balls.
- 10 Serve hot with your choice of curry or side dish.
Tips
Ensure the dough is soft and pliable to make rolling easier. You can also add a pinch of ajwain (carom seeds) for added flavor.