Stuffed Bajre ki Roti

by Tarla Dalal

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High fibre bajra rotis stuffed with chawli (long beans) that are flavoured with garlic make a meal in itself. Whole wheat flour is added to the bajra flour to make it easier to roll out the rotis. Enjoy these stuffed rotis for breakfast, lunch or dinner, served with low fat curds or Carrot Garlic Chutney.

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Preparation Time: 15 mins.
Cooking Time: 10 mins.
Makes 2 rotis.
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Ingredients

For the bajra rotis
1/2 cup bajra (black millet) flour
2 tbsp whole wheat flour (gehun ka atta)
salt to taste

For the stuffing
1 cup long beans (chawli), chopped
3 to 4 green chillies, chopped
1 tbsp chopped garlic
2 tbsp chopped coriander (dhania)
a pinch of asafoetida (hing)
1 tsp oil
salt to taste

Method

For the bajra rotis

Mix the bajra flour, wheat flour and salt and enough hot water to make a soft dough.
Knead well. Divide the dough into 4 equal portions.
Roll out each portion of the dough thinly into circles of 200 mm. (8") diameter.
Lightly cook the bajra rotis on a non-stick pan on both sides.

For the stuffing

Combine the chawli, green chillies, garlic and coriander in a blender or a food processor without using any water to make a coarse paste.
Heat the oil in a non-stick pan, add the asafoetida and salt and the ground chawli mixture and sauté for 3 to 4 minutes till the chawli is tender.
Cool and divide the mixture into 2 portions.

How to proceed

Spread one portion of the filling on one cooked bajra roti. Then place another bajra roti on top and press the sides so that the filling is sealed between the two rotis.
Cook the stuffed roti on a non-stick pan over a slow flame, till both sides are golden brown.
Repeat for the remaining ingredients to make1 more roti.
Serve hot with Carrot Garlic Chutney.

RECIPE SOURCE : Home Remedies