I am amazingly in love with regional cuisine and I think it is important to move beyond the usual butter chicken and Idly-Dosa. India is so vast and has many different unheard dishes outside the specific town and city.

We have different green leaves, lentils, millets, meat preparation and what not. India is also a land of combining rotis (flatbread) with almost everything. This time I explored millets from Uttarakhand. I explored Mandua ki roti. I have been told that Mandua ki roti is a staple food in the Kumauni cuisine which is the food of the Kumaon region of Uttarakhand, India. Food in this part is simple and but very nutritious which suits the environment of mountains and the simple life of people living there.

I have clubbed roti with pulled chicken but I am certain that jackfruit would taste equally amazing.

Mandua ki Roti

How to cook cook cook!

1. Mix everything together in a clean bowl.
2. Knead the flour with lukewarm water into a smooth dough
3. Divide the roll
4. Cook on the hot tawa until brown spots appear, flip and cook on the other side as well.

Note: If Mandua flour is not available, I think regular Ragi flower can also be used.

How to cook cook cook!

1. Pour 1 tbsp of oil in a flat skillet and grill the chicken breast
2. Once the chicken is cooked to perfection, take it off the heat and pull the chicken to shreds
3. In the same pan heat up the 1 tbsp of oil and toss in mushrooms, spring onion, and red-eye chilis. Cook till mushrooms are cooked but not overcooked. It is important to have a bite. It just adds the texture and enhances the flavor.
4. Mix it with chicken, add salt and pepper
5. Serve it hot with your mandua roti.

Note:

1. If you are a vegetarian, the replace chicken with boiled jackfruit.
2. Serve it with tomato chutney.