Jowar Buckwheat Avocado Flat bread with Spicy chunky Mango salsa and Edamame
Satisfy your palate with all the different flavors in this dish.
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.
Notes
* For gluten free version, can skip the wheat flour, and use more buckwheat flour instead. Wheat flour makes it easier to roll the bread with the gluten.
*Using Parchment paper, makes it lot easier to roll the dough.