Carrot Stuffed Bajra Roti
Carrot Stuffed Bajra Roti is a healthy and tasty Indian flatbread made with bajra (pearl millet) flour and stuffed with a flavorful mixture of grated carrots and spices. This recipe is gluten-free and vegan, making it suitable for many dietary preferences. The combination of bajra and carrots makes this dish rich in fiber, vitamins, and minerals, making it an excellent option for a balanced meal. This recipe does not use oil/ghee, making it a low-fat and healthy option.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
105 kcal
Protein
3 g
Carbs
20 g
Fat
2 g
Fiber
4 g
Ingredients
Bajra flour
1 small cup (100g)
Common salt
0.5 tsp (2.5g)
Cumin seeds
0.5 tsp (2.5g)
Turmeric powder
0.5 tsp (2.5g)
Chopped Green Chilli
2 tsp (4g)
Carrot
0.5 cup, grated (100g)
Plain Water
0.5 small cup (100g)
Instructions
Cooking Steps
In a mixing bowl, combine the bajra flour, water, and salt. Mix well and knead it into a smooth and soft dough.
Divide the dough into equal-sized balls.
In a pan, heat a little water and add grated carrot, green chili, cumin seeds, turmeric powder, and salt. Cook for 2-3 minutes until the carrot mixture is cooked and slightly dry.
Take one ball and flatten it with your hands.
Place a spoonful of the carrot mixture in the center of the flattened dough.
Bring the edges of the dough together and seal the ball.
Dust the ball with bajra flour and roll it out into a roti.
Heat a tawa or griddle over medium heat. Place the rolled-out roti on the tawa and cook for 1-2 minutes on each side, until it is cooked through and has brown spots.
Repeat the process with the remaining dough balls and carrot mixture.
Serve hot.