A quick update before moving on to the recipe. This is especially relevant to email subscribers of this site, if you have been a subscriber for long you know that most posts when delivered into the inbox do not show the title of the post, just show the title of the site. This makes it difficult for bookmarking recipes. Finally feedburner (the feed service for this site) allows me to be able to display the title of the post when it is delivered into your inbox. Some of you may have already noticed that I have set this up and it has become functional from my last post which displayed the title of the post when delivered into your inbox.......hopefully this now makes it easier for you to find recipes and bookmark them from your inbox itself.
Moving on, every since I made this watermelon rind curry. I have been devising different uses for this rind. Watermelon is my favorite summer fruit and using the rind makes me happy that no part of this delicious fruit gets wasted. Since I love Indian flat bread ( Roti) varieties so much, inevitably the rind found its way into a roti before long. The grated rind added an interesting texture and taste to the roti and the roti was much appreciated.
3 cups whole wheat flour (atta)
1 cup packed grated water melon rind (pith/ white part between the skin and red part)
1/2 cup grated carrot (about 1 large carrot)
1 1/2 tsp salt (or according to taste)
3/4 tsp chili powder (or according to taste)
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp cumin seeds
2 tsp oil (optional)
water as required to knead dough (I used approx 1/2 cup )
a little oil/ ghee for cooking the roti (use oil for a vegan version)
a little extra flour for dusting
Cut the watermelon, remove the red part and enjoy the fruit or save for later :-)
Remove the skin and grate only the white part of the watermelon (the rind/ pith), keep aside.
In a large bowl add wheat flour, chilli powder, salt to taste, cumin & coriander powder and cumin seeds and mix well. Add to this grated watermelon rind and grated carrot and mix well into dough and knead. Add oil if using and knead into the dough.
Slowly add water as required a few spoons at a time and continue to knead until the dough is slightly stiff and non sticky. (the dough further softens when kept covered, so if it is very soft when you finish kneading it gets much more stickier in a little while. For this roti, it is better to keep the dough just a tad bit on the stiff side)
Keep the dough covered for at least 30 mins. Knead a few times again, then divide into equal large lemon sized balls and keep aside
With the help of a little flour roll out each ball into a circle.(the thickness depends on personal choice for this roti I made it a little thick)
Heat tawa/ flat pan/ griddle and place one rolled out roti on it
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Cook it for a minute or so (it will start getting light pinkish/ brown spots), flip over and cook the other side (until the other side starts to get pinkish/brown spots).
Apply oil/ ghee to the side facing upwards, flip over and cook for another few seconds. Do the same for the other side.
Remove and serve hot with raita/ plain or spiced yogurt/ or curry of choice. Yielded approximately 15 (yield will depend on size and thickness of rotis)