Healthy Sorghum(Jowar) Buckwheat Avocado Roti with Chunky Mango salsa- vegan, gluten free
Jowar also known as the great millet/Sorghum, was actually born in Africa, but widely grown in India. Interestingly, United States is currently largest producer of Jowar, which is used primarily for livestock feed. Being a type of millet with 10% protein, and a good source of calcium, it is one of the widely popular gluten free options for multiple cooking needs.
Using jowar together with buckwheat, I tried to enhance the overall protein content and lower the glycemic index. Overall, the mix of flours brings in good amount of gut healthy fiber. Avocado was added to soften the dough and add healthy fat.
The healthy roti, needs a super yummy and healthy sides, which I wanted to be easy made, slightly spicy, colorful and delicious. Here comes the sweet and spicy mango salsa that is made in under a minute in a blender. Then add another layer of the colorful protein rich edamame. Finally, the crunchy asparagus bring the completeness to this roti, along with additional load of fiber and lots of phytonutrients. Wrap it up, take a bite and just feel the goodness of clean nutrition.
Jowar Buckwheat Avocado Flat bread with Spicy chunky Mango salsa and Edamame
Equipment
- Blender for the mango salsa
- Tortilla press – optional
- Parchment paper, rolling pin needed
Ingredients
- 1/2 cup Jowar/Sorghum flour
- 1/2 cup Buckwheat flour
- 1/2 cup Whole wheat flour
- 1/2 cup water
- 1/2 Avocado scooped & mashed
Chunky Mango Salsa
- 1 Mango- firm diced
- 1 jalapeno sliced
- 3 stems Cilantro
- 1 tsp garlic powder or one garlic clove
- 1/2 tsp Rice Vinegar
- Salt to taste
Edamame topping
- 1/2 cup Frozen Edamame blanched
- garlic, orange zest or red pepper flakes optional flavors
Asparagus
- few stems Fresh or Frozen Asparagus sauteed
Instructions
- Boil water in a pan, with pinch of salt. Then add the jowar flour, let it cook for 2 min, now add buckwheat flour . Stir the flours while dough is being formed. After 3 more minutes, remove the dough into a mixing bowl. Once slightly cool, add wheat flour, avocado , and mix into a dough . Cover and let it rest for 20 min.
- Make small dough balls and roll into flat breads( roti). You can use parchment paper , place the dough ball in between two layers of parchment paper and roll with rolling pin into a circle. These can be fried on griddle with or without oil / ghee with intermittent flipping . Set the rotis aside in a covered bowl.
- In a blender , blend half of mango pieces, cilantro, honey , green chili, vinegar, with pinch of salt .Add it to the rest of mango pieces. Take the salsa in a bowl.
- I used frozen edamame, that I blanched on the stove and salted lightly.Sautee' asparagus for 3-4 min in a non stick pan or griddle.
- Now layer the mango salsa on the roti, followed by mango salsa, the edamame and asparagus on the top. Roll the roti, take a bite and enjoy the flavors.