Day Twenty-four of #30dayscleansingchallenge

I was experimenting with various millets flour for rotis, and they did not roll out at all— I suck at culinary art :P And then I happened to discover this roti maker thingy at home. So gave it a try, It heats up by itself and spreads the dough ball itself and cooks it but makes the roti rubbery. So I made dough balls and kept inside pressed with heat and made perfect rounds and then took it out and cooked on the iron skillet. It browned beautifully and was crispy on the edges. I made tiny rotis and then just before i was going to eat it with mom-made mushroom kolambu, I thought, ‘Why not Tacos?’ :D

So what you need?

1 cup Jowar flour

1 cup Bajra flour

1/4 raw rice flour

Salt to taste

1 cup mashed potato

water if needed

Green gram sprouts

Cucumber

Capsicum

...and more veggies if desired

Taco takle:

Combine the flour and salt with mashed potato.
Knead well to form a dough ball.
If too dry, add some water and knead well.
Let sit for an hour.
Then make small balls out of the huge one and roll out or use a roti press like me
Heat the skillet and brown both sides.
Let the rotis rest by folding in the middle so that it hardens like the taco shell.
Fill with veggies of your choice— I had sprouts, capsicum and cucumber with the mushrooms.

The traditional taco in Mexico is made with corn, but we have millets in India, hence jowar and bajra. We have already seen the benefits of mushrooms during tikka. Mashed potatoes act as a binder and softener due to the absence of gluten. I would have mentioned about gluten-free and oil-free series during the intro post of this challenge.

The name gluten is derived from the glue-like properties. When gluten reaches the digestive tract and is exposed to the cells of the immune system, they mistakenly believe that it is coming from some sort of foreign invader, like a bacteria. In certain people who are sensitive to gluten, this causes the immune system to mount an attack against it— the celiac disease. In non-celiac gluten sensitivity, there is no attack on the body’s own tissues. However, many of the symptoms are similar to those in celiac disease, including bloating, stomach pain, fatigue, diarrhoea, as well as pain in the bones and joints. Why am I mentioning all this? Do I have gluten intolerance? No, I am not allergic to any form of gluten but avoid it to the maximum (though, I consume in unavoidable cases like travelling). Gluten rich grains causes bloating and inhibits my digestion. Also since it sticks like glue to the gut, other important nutrients do not get absorbed well. this is why I decided to avoid gluten as far as possible. That is when I discovered the amazing millets available here locally and the coolest things we could do with them. Hope this helps if you are sensitive to gluten or just trying to avoid it like me.