Roti ya Puri - aaj millets ke saath kya bana rahe hai aap? Bajra Roti - a great gluten free option and Bajra Methi Puri - a delicious alternative to regular puris! Toh jaldi decide kare aur humein bataye.
BAJRE KI ROTI
1½ cups bajra (pearl millet) flour
Salt to taste
Makhan to serve
1. Take bajra flour in a large bowl add salt and mix. Make a well in the centre add ½ cup warm water and knead to a soft dough.
2. Take a portion of the dough slightly knead and shape into a ball. Gently flatten the dough ball apply a little water on your palms and spread the dough portion into a small disc.
3. Dust the worktop with pearl millet flour place the disc on it dust a little pearl millet flour on top and gently tap and spread the disc to form a thin disc.
4. Heat a non-stick tawa place the disc on it apply a little water on the top and cook on medium heat for 1-2 minutes on each side.
5. Serve hot with makhan.
BAJRA METHI PURI
1 cup bajra
½ cup whole wheat flour
1 cup methi chopped
1 inch ginger
1 green chilli
4-5 green garlic whole
2 teaspoons dried mango powder (amchur)
1 teaspoon red chilli powder
½ teaspoon turmeric powder
Salt to taste
1 teaspoon ajwain
1 tablespoon green ginger-garlic paste
Oil for frying
1. Mix together bajra whole wheat flour methi dried mango powder chilli powder turmeric powder salt ajwain and green ginger-garlic paste. Mix well.
2. Add water as required and knead stiff dough. Cover and set aside.
3. Divide the dough in equal portions and roll out in discs between two plastic sheets. Set aside.
4. Deep-fry the rolled discs till golden and puffed. Drain on absorbent paper.
5. Serve hot.
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