This flat bread, prepared with pearl millet flour and a masaledaar sweet potato stuffing, this Bajra Roti is super healthy and wholesome!
STUFFED BAJRA ROTI
Ingredients
1½ cups pearl millet flour (bajra atta) + for dusting
1½ tsps Tata Sampann Kasuri Methi
1 small onion, finely chopped
¾ tsp chaat masala
1-2 green chillies, chopped
1 tbsp chopped fresh coriander leaves
1-2 medium sweet potatoes, boiled, peeled and mashed
Ghee for applying
Pickle to serve
Method
1. Heat 1¼ cups water in a deep pan, add salt and let it come to a boil.
2. Heat a non-stick tawa, add Tata Sampann Kasuri Methi and transfer into a bowl and slightly crush it. Set aside.
3. Add 1 cup pearl millet flour in the deep pan and switch the heat off. Mix well and transfer the mixture into a parat.
4. Take 1 small finely chopped onion, chaat masala, green chillies, chopped coriander and roasted Tata Sampann Kasuri Methi and mix well.
5. Add sweet potatoes and mix well. Adjust salt, and mix well.
6. Take a little water in another bowl, dip your palm in the water and knead the pearl millet mixture into a soft dough.
7. Take two small portions of the dough and shape them into balls. Dust with flour and spread each ball into a small disc.
8. Take a portion of the prepared stuffing and place it in the centre of one disc and cover with the other disc. Press to seal the edges, dust with flour and lightly roll it into a roti.
9. Heat a non-stick tawa, place the prepared roti on it and cook each side for 2 minutes and apply ghee on both sides and cook further for 1 minute on each side.
10. Serve hot with pickle.
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