Stuffed Bajra Roti
by Tarla Dalal
Added to 78 cookbooks
This recipe has been viewed 26537 times
Bajra is the staple diet in many parts of North-Western India where the locals enjoy it with garlic chutney, jaggery and home-made butter. In this recipe, I have stuffed these rotis with a mixture of paneer, fenugreek and tomatoes, thus enriching it with calcium, folic acid and iron. If you find it difficult to actually "stuff " these rotis because this dough is a little tough to roll, feel free to knead all the filling ingredients into the dough and then roll out the rotis. It is a much easier way of making them. I also find it easier to roll out this dough between 2 sheets of plastic.
- Combine the bajra flour, salt and enough hot water to make a soft dough.
- Knead well, divide into 16 portions and roll out each portion into thin rotis.
- Spread a little stuffing on one roti. Then put another roti on top and press well so that it becomes one roti.
- Repeat for the remaining rotis and stuffing.
- Cook each stuffed roti on a tava (griddle) on both sides using a little butter till both side are golden brown.
- Serve hot.
Nutrient values (Abbrv) per serving
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