Stuffed Bajra Roti - SK Khazana

Main Ingredients	Pearl millet flour (bajre ka atta), Sweet potatoes
Cuisine	Indian
Course	Snacks and Starters
Prep Time	21-25 minutes
Cook time	21-25 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Veg

Ingredients list for Stuffed Bajra Roti - SK Khazana

• 1 1/2 cups for dusting Pearl millet flour (bajre ka atta)
• 3/4 cup Sweet potatoes boiled, peeled and mashed
• 1 1/2 teaspoons Kasuri methi
• 1 Onion small, finely chopped
• 1 teaspoon Chaat masala
• 1-2 Green chillies chopped
• 1 tablespoon Fresh coriander leaves chopped
• Ghee for applying
• Pickle to serve

Method

1. Heat 1 cups water in a deep pan, add salt, cover the pan and let it come to a boil.
2. Meanwhile heat a non-stick tawa, add kasuri methi and toast it lightly. Transfer it into a parat and crush it slightly. When the water comes to a boil, add pearl millet flour and switch the heat off and mix well.
3. Transfer the kasuri methi on the parat into a bowl and transfer the flour mixture into the parat, and set aside to cool a bit
4. Take onion in a bowl, add ¾ chaat masala, green chillies, coriander leaves, salt and roasted kasuri meth and mix well.
5. Add sweet potatoes and mix well. Adjust salt, and mix well. Add ¼ tsp chaat masala and mix well.
6. Dip your palm in a bowl of water and knead the pearl millet mixture into a soft dough.
7. Heat a non-stick tawa.
8. For each roti, take two small portions of the dough and shape them into balls. Dust with flour and spread each ball into a small disc. Place some sweet potato mixture in the centre of one disc, place the other disc over it and gently press the edges all around to seal. Further pat with your fingers to make a slightly thick roti, or you can also dust some flour over it and roll it out with a rolling pin.
9. Place the stuffed roti on the hot tawa and roast for ½ minute. Flip and continue to roast the other side similarly. Apply some ghee all over the roti, flip it and apply some ghee on this side too and continue to cook till both sides are evenly golden. Make more rotis similarly.
10. Transfer the rotis onto a serving plate, and serve hot with pickle and homemade butter.