Bajri Methi Jo Dodo | Millet Flatbread with Fresh Herbs
Bajri Methi Jo Dodo is the perfect breakfast or lunch in winter. It is protein rich, fibrous and a good source of calcium, iron and phosphorus. It pairs well with coriander chutney, lassi, or yoghurt.
Equipment
- 1 iron cast skillet
- 1 mixing bowl
- 1 spatula
Ingredients
- 2 cups pearl millet flour Bajre ka atta
- ½ cup fenugreek leaves; chopped. methi leaves
- ¼ cup spring onions chopped.
- ¼ cup fresh green garlic chopped.
- ½ tsp garlic paste or grated.
- 2-3 green chili chopped.
- 1/8 tsp turmeric powder haldi
- Salt as needed.
- Oil
- Water to knead dough.
Instructions
Dough preparation
- Firstly, in a mixing bowl add bajra flour (pearl millet flour)
- To this add fenugreek leaves, spring onions, fresh green garlic (if using), chilis, regular garlic paste or grated, salt and turmeric powder.
- Add ½ tsp oil to the above flour.
- Now gently mix everything.
- Then, gradually add water and let the dough come together. It will be slightly soft.
Making the flatbread
- Heat a griddle or skillet.
- Grease your palms with oil.
- Take a portion of the dough and gently flatten and shape into round flat discs halfway.
- Now carefully place the flour disc/ roti onto the griddle and with wet hands further flatten this roti/disc till thin. Must work with quick hands for this step.
- Let the roti cook on one side.
- Flip and roast on other side. Brush the roti surface with some oil.
- Finally, when cooked, remove from griddle/skillet.
- Repeat for the remaining rotis/ flatbread.
How to serve
- Serve hot with Green Coriander Mint Chutney, plain curd, Veggie & Boondi Raita or immunity boosting Instant Raw Turmeric Pickle
Notes
- Flatten and shape the flatbread using water.
- Work with quick hands.
- Cook on moderate flame.
- Tastes best when eaten warm.