Stuffed Winter Special Lahsuniya Bajra RotlaVeg
Enjoy the warmth of winter with these flavorful, stuffed millet flatbreads. Featuring a wholesome mix of bajra and jowar flour, each rotla is filled with a delicious, aromatic masala of fresh garlic, fenugreek leaves, spring onions, and toasted sesame seeds. Perfectly toasted with ghee, these nutritious flatbreads are crisp on the outside and soft inside. Serve hot with a steaming cup of tea for a comforting and authentic traditional meal experience.
Ingredients
For Masala :
1 tbsp Clarified Butter (Ghee)
1 tbsp Sesame Seeds
2 Spring Onion Whites
1 cup Fenugreek Leaves (Methi)
1 tbsp Green chilli paste
1 cup Green Garlic Leaves (chopped)
1 cup Coriander Leaves (chopped)
to taste Salt
For Rotla :
1 cup Sorghum Flour (Jowar)
Bajri (pearl millet) flour ( 1 cup)
to taste Salt
as needed Water
Instructions
Step 1— Preparing the Masala Stuffing
1
Heat one tablespoon of ghee in a pan. Add sesame seeds and sauté until lightly roasted.
2
Add chopped spring onions and sauté until they turn golden brown.
3
Add finely chopped fresh fenugreek leaves and cook for about 2 minutes on medium heat to remove their raw flavor.
4
Stir in the green chili paste and finely chopped green garlic. Mix well and let it cook for another minute.
5
Turn off the heat, add fresh chopped coriander, and mix everything together. Allow the stuffing to cool completely before adding salt (adding salt earlier may cause the mixture to become watery).
Step 2— Preparing the Dough
1
In a mixing bowl, combine the jowar flour and bajra (pearl millet) flour.
2
Add salt to taste and gradually add water while kneading to form a slightly firm, smooth dough. Knead well for 2-3 minutes to ensure it is pliable and crack-free.
Step 3— Assembling and Cooking
1
Divide the dough into equal portions and shape them into balls. Take one ball and flatten it slightly with your hands to create a small cup shape.
2
Place 2-3 tablespoons of the prepared stuffing in the center of the dough cup.
3
Gently pull the edges of the dough toward the center to seal the filling completely. Ensure it is tightly sealed so the masala does not leak.
4
Place the stuffed dough ball on a wet cloth on your workspace. Use your hands to gently pat and flatten it into a round shape, then use a rolling pin very lightly to roll it out.
5
Heat a tawa (griddle) and place the rotla on it. Apply a little ghee around the edges.
6
Cook on medium heat, rotating the rotla occasionally for even cooking and a nice crust. Flip once one side is golden brown and cook the other side until done. Serve hot.
