Lesu is a flat bread from the Uttarakhand cuisine which uses Ragi flour as a stuffing. The outer dough is made of wheat flour and after being stuffed with Ragi dough it is roasted just as one does a paratha. It is served drizzled with ghee. I preferred to serve it with a spicy tomato chutney.
Ingredients:
250 gms wheat flour
100 gms ragi flour
A large pinch of Carom seeds
Salt.
Method:
Tip the ragi flour, salt and carom seeds into a bowl. Add water little by little and knead into a smooth dough. Keep aside. Tip the wheat flour and a little salt into a bowl. Adding hot water knead into a dough as for chapati. Add a tsp of oil and knead well. Keep aside to rest for about fifteen minutes. Pinch equal balls of the wheat and ragi dough. Roll out the wheat dough to the size of a small poori and place a ball of ragi dough on it. Cover the ragi ball from all sides with the wheat dough and roll out a six to seven inch sized disc. Similarly finish off with the rest of the dough. Heat a tava/ skillet. Place the Lesu on it. Drizzle with ghee or oil and roast till done. Flip. Roast the other side as well. Serve Lesu hot with ghee or with a subzi or chutney of your choice.
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