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Festive Bites 1.7 Tortilla (Multigrain Millet Rotil Ingredients: Ragi(Finger Millet) flour, Pearl Millet (Bajra), Sorghum (Jowar) flour, Rice Flour, water, Oil, Salt, Butter Method: Mix all the flours. Boil water, salt and oil in a pot. Add the flour to boiling water. Mix and keep a lid on the pot for 10 mins. After 10 mins open it and let it cool. Once cool to touch knead it into a dough. Make balls and roll them into flat tortillas. Heat a griddle and cook them on both sides. Apply Butter. 1.8 Tortilla (Sun dried Fenugreek Roti) Ingredients: Whole Wheat Flour, Bengal Gram Flour,Yogurt, sun dried fenugreek leaves, ginger garlic paste, cumin coriander powder, asafoetida, oil, turmeric powder, paprika, Salt Method: Mix all the dry dough ingredients in a big mixing bowl.Slowly add in the yogurt little by little and knead into a soft dough with yogurt. Make balls and roll them into flat tortillas. Heat a griddle and cook them on both sides. Apply Butter. 1.9 Tortilla (Sweet Sesame Jaggery Roti) Ingredients. Dough: Whole Wheat Flour,milk, saffron, salt, oil Filling: Grated Jaggery, sesame powder, white poppy powder, Bengal Gram Flour, cardamom powder, nutmeg powder, Butter Method: For the filling: Add sesame powder to a medium pan, and roast on medium heat until they start to release the aromas. Reserve them in a bowl. In the same pan, add Bengal Gram Flour, and roast for a minute on low to medium heat. Reserve along with the roasted sesame powder.Add poppy powder to the same pan, and roast for 1 to 2 minutes on low to medium heat. Reserve with the sesame powder.Allow all the roasted ingredients to cool down completely. Add roasted sesame powder,Bengal Gram Flour and poppy powder to the flood processor with jaggery. Add cardamom, nutmeg and process until all the ingredients are well incorporated and finely ground. For the Dough: Add wheat flour, saffron and salt in a large mixing bowl. Adding a little lukewarm milk at a time, knead the dough. Add oil, and once again knead the dough until it becomes soft and even. Allow it to rest for 20 minutes. Take the dough out, and knead again. Make equal dough balls, rolling them well between your palms. Final Assembly: Take one piece of the dough ball and dip it in the dry whole wheat flour, coating it lightly. Roll it into a 4 inch circle.Pick up the rolled dough and place 1 to 2 tablespoons of the sweet filling in it. Gather all the sides of the rolled dough on top of the filling to enclose it lightly, so that the filling in sealed in.Slightly flatten the stuffed dough ball with your palms. Dip it in the dry flour, coating it lightly.Roll with a rolling pin, using gentle pressure to form a 5 to 6 inch circle. Cooking: Preheat a frying pan on medium heat and gently transfer the rolled tortilla on to the heated griddle. Cook evenly on both sides, as each side will start to get golden brown spots. Flip it a couple of times on the pan, until both sides are evenly cooked. Apply a few drops of Butter on both sides. 2