I had some pumpkin puree in my fridge for a long time. Just wanted to use it. When I was preparing breakfast yesterday, I thought of using this puree along with oats and some sweet corn kernels. The roti was so colourful because of the puree and corn. It was so soft and we enjoyed it a lot.
Ingredients:
Quick Cooking Oats-2cups
Boiled sweet corn Kernels-1/4cup
Pumpkin Puree-1- 1 1/2cups
Salt-to taste
Olive Oil- For applying while roasting roti
Procedure:
1. Grind one cup of oats to a fine powder.
2. Mix in the other cup of oats in a bowl along with oats powder, salt and corn.
3. Add pumpkin puree and prepare a sticky dough. You may not use the whole 1 1/2 cups of the puree. Stop when the dough becomes sticky.
4. The dough must be thinner than the roti dough.
5. Cover and set it aside for 20minutes.
6. Slightly oil your hands and knead the dough.
7. The dough will become firm absorbing all the liquid.
8. Divide into 4 or 5 equal pieces and roll each portion into a ball.
9. Dust the rolling board and pin with atta and roll out the ball into thin circle. Rolling this roti needs practise. Roll it carefully. If it sticks then dust with atta and continue. Press the corn kernels while rolling because they tend to fall off the circle.
10. Heat a tawa and cook the roti with a tsp of olive oil.
11. Serve hot with chutney or gravy of your choice.Labels: OATS, PUMPKIN, SWEET CORN
