Stuffed pearl millet rotla (bajra)

Name: Stuffed pearl millet rotla (bajra)
Cuisine: British
Ingredients: Ingredients:- For Rotla; 1 1/2 cup pearl millet; 1/2 cup wheat flour; 1 teaspoon ajwain; 2 tablespoon oil or ghee; For stuffing 1 cup paneer grated; 2 tablespoon coriander leaves; 1 grated carrot; 1 teaspoon chilli flakes; 1 teaspoon garlic paste; 1 teaspoon ginger paste; 1 teaspoon green chillies finely chopped Salt to taste; 1/2 teaspoon black pepper powder

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

#Myhealthykitchen

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

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Ingredients

Ingredients:- For Rotla
1 1/2 cuppearl millet
1/2 cupwheat flour
1 teaspoonajwain
2 tablespoonoil or ghee
For stuffing 1 cup paneer grated
2 tablespooncoriander leaves
1grated carrot
1 teaspoonchilli flakes
1 teaspoongarlic paste
1 teaspoonginger paste
1 teaspoongreen chillies finely chopped Salt to taste
1/2 teaspoonblack pepper powder

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Steps

1

For stuffing -
In a bowl add all the ingredients and mix well. Leave it aside
2

For bajra rotla-
In a bowl add pearl millet flour, wheat flour, salt, oil, ajwain and enough water to form a nice soft dough. Knead well and divide in equal portions.
3

Roll out one portion and add the filling and make a ball and roll it lightly using extra wheat flour for dusting.
4

Heat roti tawa on medium heat and cook the stuffed bajra roti on both sides using a little butter and both sides are golden brown and cooked.
Serve hot with yogurt or chutney.

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Rekha Bapodra @rekhascooking

on April 19, 2019 09:22

Wilby, England, United Kingdom

Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.