Crispy Pearl Millet Potato FlatbreadsVeg
Enjoy these nutritious and crispy flatbreads made with a hearty blend of pearl millet (bajra) and wheat flour, combined with fresh grated potatoes, spinach, and aromatic spices. Perfectly seasoned with ginger, green chilies, sesame seeds, and carom seeds, these flatbreads offer a satisfying crunch and unique flavor. An ideal healthy winter meal that is both filling and easy to prepare, serving as a delicious, nutrient-packed dish that pairs wonderfully with fresh green coriander chutney.
Ingredients
Potatoes 4 (300g, grated)
2 cups Pearl Millet (Bajra Flour)
1 cup Wheat Flour
1 cup Fresh Spinach (finally chopped)
1 tbsp Kasuri Methi Powder
1 tsp Ginger (grated)
2 Green Chilli (finely chopped)
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Cumin Seeds
1 tsp Carom Seeds (Ajwain)
1 pinch Asafoetida Powder (Hing)
2 tbsp Sesame Seeds
3 tsp Salt
2 tsp Oil
2 tbsp Coriander Leaves (chopped)
Instructions
1
Peel and grate the potatoes, keeping them in water until ready to use. Drain and squeeze them thoroughly to remove excess moisture and starch.
2
In a large bowl, mix pearl millet flour, wheat flour, spinach, kasuri methi, ginger, green chilies, red chili powder, turmeric, cumin, carom seeds, asafoetida, sesame seeds, salt, coriander, and 2 tsp oil.
3
Add the squeezed grated potatoes to the flour mixture. Mix well, then gradually add water to knead into a firm dough. Let it rest covered for 10 minutes.
4
Take a portion of the dough, form a ball, and roll it out into a disc using extra dry flour to prevent sticking. Use your fingers and palms if needed to help shape it.
5
Heat a griddle (tawa) and grease it slightly. Place the rolled flatbread on the hot tawa. Once the underside sets, flip it over.
6
Apply a little oil on both sides and cook on medium flame, pressing gently with a spatula, until both sides turn golden brown and crispy.
7
Repeat for the remaining dough and serve hot.
