Bajre Ki Roti With Raw Banana Stuffing Recipe - Millet rotis stuffed with steamed raw banana mixture.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Millet flour (bajre ka atta)(बाजरे का आटा), Refined flour (maida)(मैदा)

Cuisine : Gujarati

Course : Breads

Bajre Ki Roti With Raw Banana Stuffing

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Bajre Ki Roti With Raw Banana Stuffing checkout Masala Jowar ki Roti , Bajra And Aloo Parantha , Bajra Aloo Roti , Bajra Methi Na Dhebra . You can also find more Breads recipes like Stuffed Luchi, Mixed Flour Methi Chappati, Nutty Parantha , Makai Roti. Or try out these recipes from Gujarati Cuisine like Chhunda, Moong Phali Ki Kadhi, Gujarati Aloo Chiwda, Khajuri Khasta.

Bajre Ki Roti With Raw Banana Stuffing Recipe - how to make Bajre Ki Roti With Raw Banana Stuffing

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Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Millet flour (bajre ka atta) 1 cup

  • Refined flour (maida) 1/4 cup

  • Salt to taste

  • Oil 1 teaspoon

  • Sesame seeds (til) roasted as required

  • Rajeri banana 4 medium

  • Salt to taste

  • Green chilli paste 2 teaspoons

  • Sugar 1 teaspoon

  • Lemon juice 2 teaspoons

  • Fresh coriander leaves chopped1 tablespoon

Method

Step 1

Steam the bananas without peeling. Take bananas out of the steamer, peel and mash while still hot. Add salt, green chilli paste, sugar, lemon juice, coriander leaves and mix well till smooth.

Step 2

Set aside. Take the bajra flour in a bowl. Add refined flour and salt and mix.

Step 3

Add one tablespoon of oil and sufficient water and knead into a soft dough. Divide into eight even sized pedas.

Step 4

Sprinkle some refined flour the worktop, place a peda over and gently spread it out with your fingers taking care that the outer edges are thinner than the centre.

Step 5

Place a portion of the stuffing in the centre and gather the edges and roll into a peda again. Press the peda lightly over roasted sesame seeds on one side.

Step 6

Roll in refined flour and place it on the floured worktop. Gently spread the peda once again to as thin a roti as you can.

Step 7

You need not use a rolling pin to do this. Heat a tawa and place the roti over it.

Step 8

When one side is lightly roasted, turn over and roast the other side.

Step 9

Drizzle some oil all around and continue to roast till both sides are light golden. (why using word roasted here to cook roti, normally you write cook till brown specks occur and turn; drizzle oil and shallow fry etc;). Serve hot.

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