Veg Stuffed Jau Roti

In a large mixing bowl, combine the barley flour, salt, and water. Knead the mixture into a soft dough. Cover the dough and let it rest for 10-15 minutes.

In a pan, heat oil over medium heat. Add cumin seeds and let them splutter.

Add chopped onions and sauté for 2-3 minutes until they turn translucent.

Add grated carrots, and green peas. Stir well.

Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well.

Cover the pan with a lid and let the vegetables cook for 10-12 minutes over medium heat until they are cooked through.

Divide the dough into equal-sized balls. Roll out each ball into a small circle.

Place a spoonful of the vegetable mixture in the center of each circle. Gather the edges of the circle and bring them together to form a pouch. Pinch the edges to seal the pouch.

Flatten the pouch and roll out the stuffed dough into a roti.

Heat a tawa or griddle over medium heat. Place the rolled-out on the pan and cook for 2-3 minutes on each side until it turns golden brown.

Serve hot.