Delicious Stuffed Bajra Roti with Potato Veg
Experience the rustic charm of traditional millet flatbreads with a savory twist. This stuffed bajra roti features a spiced, mashed potato filling tucked inside a wholesome, gluten-free crust. Perfectly suited for chilly weather, these hearty rotis are best enjoyed warm with a dollop of white butter, fresh curd, or tangy green chutney. Simple to prepare, this healthy meal brings the authentic flavors of Indian home cooking straight to your dining table for a satisfying and nutritious .
Ingredients
1 1⁄2 cup Pearl Millet (Bajra Flour)
as needed Water
to taste Salt
2 medium Boiled Potatoes
2 Green Chilli (finely chopped)
1 piece Ginger (grated)
handful Coriander Leaves (chopped)
pinch Asafoetida Powder (Hing)
For brushing Clarified Butter (Ghee)
Instructions
1
In a large mixing bowl, combine the bajra flour (pearl millet flour) with salt to taste. Gradually add hot water while mixing with a spatula. Once the mixture cools slightly, knead it thoroughly by hand until smooth. Let the dough rest for about 5 minutes to set.
2
In a separate bowl, combine mashed boiled potatoes, asafoetida (hing), chopped green chilies, grated ginger, fresh coriander, and salt. Mix well. Note: Do not over-mash the potatoes; keep a slightly coarse texture.
3
Take a large portion of the dough—larger than what you would use for a standard roti. Flatten it slightly, place a generous spoonful of the potato filling in the center, and gently gather the edges to seal the ball completely.
4
Dust the stuffed ball with dry flour. Use your palms to gently press and expand the dough into a circular shape. If needed, use a rolling pin with very light pressure to finish shaping it without breaking the crust.
5
Place the roti onto a hot griddle (tawa). Cook on one side until it turns light golden, then flip. Once the other side is cooked, you can finish it over an open gas flame to ensure it is evenly charred and cooked through.
6
Once cooked, brush the hot roti with ghee and make a small cut in the center to allow the ghee to seep inside. Serve hot with curd, chutney, pickle, or a dollop of white butter.
