Bajri Na Chamchamiya

Ingredients

• 1½ cups pearl millet (bajra) flour
• ⅓ cup yogurt
• 4 teaspoons chopped jaggery
• 2-3 tablespoons white sesame seeds + to sprinkle
• Salt to taste
• ½ teaspoon turmeric powder
• ¾ teaspoon red chilli powder
• ½ teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 tablespoon coarsely crushed ginger-green chilli
• 1½ cups chopped fresh fenugreek leaves 
• 2 tablespoons chopped fresh coriander leaves
• 1 teaspoon fruit salt
• Ghee for cooking
• Pickle for serving
• Yogurt for serving

Method

1. Take yogurt in a bowl, add jaggery and mix well. Once the jaggery melts, add bajra flour, white sesame seeds, salt, turmeric powder, red chilli powder, cumin powder, coriander powder, crushed ginger-green chilli, fenugreek leaves and coriander leaves and mix well.
2. Add 1¼ cups water and mix well. Add fruit salt and mix well.
3. Heat a non-stick shallow pan. Add ghee, sprinkle white sesame seeds and pour a small ladleful of batter on top. Sprinkle some more sesame seeds on top.
4. Cook on low heat for 3-4 minutes. Flip, drizzle ghee and cook on other side for 2-3 minutes more. Use up the remaining batter similarly.
5. Serve hot with pickle and yogurt.