Stuffed Bajra Roti
Stuffed Bajra Roti is a traditional Indian flatbread made with pearl millet flour and stuffed with a spicy filling of potatoes and onions. It's a popular dish in North India and is often served with pickle or yogurt.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
120 kcal
Protein
4 g
Carbs
21 g
Fat
3 g
Fiber
4 g
Ingredients
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Chopped Onion
0.5 small cup (50g)
Chopped Green Chilli
1 tsp (2g)
Ginger, fresh
0.5 tsp grated (1g)
Olive Oil
1 tsp (5g)
Bajra flour
1 small cup (100g)
Warm Water
0.25 small cup (50g)
Aloo Boiled
0.5 small cup (50g)
Cumin seeds
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Instructions
Preparation
-Mash boiled potatoes.
Cooking Steps
To make the dough, mix bajra flour and salt in a bowl. Gradually add water and knead to form a soft and pliable dough. Cover and keep it aside for 10-15 minutes.
To make the stuffing, heat oil in a pan. Add cumin seeds and let them splutter.
Add onions , grated ginger and green chili. Saute until the onions turn translucent.
Add mashed potatoes, turmeric powder, coriander powder, and salt. Mix well and cook for 2-3 minutes. Let the mixture cool down.
Divide the dough into equal portions. Take one portion and roll it into a small circle.
Place a spoonful of the potato stuffing in the center of the circle. Bring the edges of the dough together and seal the stuffing completely.
Flatten the stuffed dough ball with your hands and roll it into a circle of approximately 6-7 inches diameter.
Heat a tawa or griddle over medium heat. Place the rolled roti on the tawa and cook for 2-3 minutes on each side until golden brown.
Serve it.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.