Millet bread my style

Name: Millet bread my style
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 100 Gram millet flour / bajra flour; 2-3 Teaspoon ghee for roasting; 1 Teaspoon salt; 1 Teaspoon red chilli powder; For Baingan ka bartha; 3 big black brinjals; 2-3 Finely chopped onions; 2 Tomatoes; 2 Green chillies; 2-3 Strands fresh coriander leaves; As per taste salt; 3-4 Teaspoon oil for cooking; 1 Teaspoon garam masala powder; 1 Teaspoon turmeric powder; 10-12 Garlic cloves; 2 Teaspoon ginger paste; 1 Lemon juice; For serving; 2-3 Pieces jaggery; Any pickle for serving; As needed Sliced onions

Divya Tekwani @DivyaTekwani

Gujarat

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Divya Tekwani @DivyaTekwani

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Ingredients

45 minutes

4 servings

100 Grammillet flour / bajra flour
2-3 Teaspoonghee for roasting
1 Teaspoonsalt
1 Teaspoonred chilli powder
For Baingan ka bartha
3big black brinjals
2-3Finely chopped onions
2Tomatoes
2Green chillies
2-3 Strandsfresh coriander leaves
As per taste salt
3-4 Teaspoonoil for cooking
1 Teaspoongaram masala powder
1 Teaspoonturmeric powder
10-12Garlic cloves
2 Teaspoonginger paste
1Lemon juice
For serving
2-3 Piecesjaggery
Any pickle for serving
As neededSliced onions

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Steps

45 minutes

1

Firstly take A big bowl put the millet flour and sprinkle salt and red chilli powder and prepare soft dough with little water as required.
2

Now heat A flat pan and then apply oil on both the palms and take a ball size dough and give flat round but thick shape to it and place on the pan. You can further increase it's size by tapping it's edges with your finger tips as shown in the pic below
3

It's thicker than the normal roti / paratha and so needs more time on low to medium flame. Cook on both sides by pressing with A flat spoon. Dont apply ghee while it's on the pan.
4

Apply ghee when it is on the plate and serve hot with any cooked vegetable of your choice. Tastes yummy with baingan ka bartha / alu matar in gravy / baingan alu ki sabji / rasedaar aalu
5

For baingan ka bartha. Peel, dice, boil upto 3 whistles and strain the big black brinjals. Leave aside.
6

Take A deep pan heat oil and put paste of 8 - 10 garlic cloves, 2 teaspoon grated ginger and finely chopped onions. Stir and cook untill golden brown. Than add tomato puree and greenchillies. Cook for few minutes.
7

Once the tomatoes are done sprinkle salt, turmeric powder and garam masala powder. Mix well. Mash the brinjals with fingers or A masher and add to the pan now. mix well and Cook on high flame for few minutes.
8

Adjust the seasonings add some chopped coriander leaves and now cover the vessel and simmer for few minutes. Garnish with chopped fresh coriander leaves and some lemonjuice.