Nutritious Bajra & Fenugreek FlatbreadVeg

1

In a mixing bowl, combine the pearl millet (bajra) flour and the besan. Using besan helps make the rolling process easier.

2

Add the chopped fresh methi leaves, salt, turmeric powder, Kashmiri red chilli powder, cumin seeds, carrom seeds, and the ginger-garlic-green chilli paste to the flour mixture.

3

Add 2 teaspoons of ghee (or oil) to the bowl. Mixing the fat in before adding water is important for proper absorption of fat-soluble vitamins found in the bajra.

4

Mix all the ingredients together thoroughly without adding water first. Then, gradually add small amounts of warm water to knead the mixture into a soft, pliable dough. Ensure it is not too wet.

5

Cover the dough and let it rest for about 5 minutes. Avoid letting it sit for too long, as it may become too soft.

6

Take small portions of the dough and form them into balls. Use a bit of dry bajra flour for dusting to prevent sticking.

7

Gently roll each ball out into a circular shape. If you prefer, you can roll them to be thin, similar to a thepla.

8

Heat a tawa (griddle) over medium heat and lightly grease it with oil. Place the paratha on the hot tawa.

9

After about a minute, flip the paratha. Apply a little ghee on the surface, flipping again as needed, and cook until golden brown spots appear and the paratha is well-cooked and crisp.