How to make Stuffed Bajra Roti - SK Khazana -
The combination of bajre ka atta and sweet potatoes are extremely nutritious
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Pearl millet flour (bajre ka atta), Sweet potatoes (शक्करकंद)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Stuffed Bajra Roti - SK Khazana checkout Bajra Methi Puri-SK Khazana, Instant Bajra uttappam - SK Khazana. You can also find more Snacks and Starters recipes like Chicken Fajita Jamaican Fried Dumplings Mini Pizza Makai ka Cheela
Stuffed Bajra Roti - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 21-25 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Stuffed Bajra Roti - SK Khazana Recipe
Pearl millet flour (bajre ka atta) 1 1/2 cups for dusting
Sweet potatoes boiled, peeled and mashed 3/4 cup
Kasuri methi 1 1/2 teaspoons
Onion small, finely chopped 1
Chaat masala 1 teaspoon
Green chillies chopped 1-2
Fresh coriander leaves chopped 1 tablespoon
Ghee for applying
Pickle to serve
Method
Step 1
Heat 1 cups water in a deep pan, add salt, cover the pan and let it come to a boil.
Step 2
Meanwhile heat a non-stick tawa, add kasuri methi and toast it lightly. Transfer it into a parat and crush it slightly. When the water comes to a boil, add pearl millet flour and switch the heat off and mix well.
Step 3
Transfer the kasuri methi on the parat into a bowl and transfer the flour mixture into the parat, and set aside to cool a bit
Step 4
Take onion in a bowl, add ¾ chaat masala, green chillies, coriander leaves, salt and roasted kasuri meth and mix well.
Step 5
Add sweet potatoes and mix well. Adjust salt, and mix well. Add ¼ tsp chaat masala and mix well.
Step 6
Dip your palm in a bowl of water and knead the pearl millet mixture into a soft dough.
Step 7
Heat a non-stick tawa.
Step 8
For each roti, take two small portions of the dough and shape them into balls. Dust with flour and spread each ball into a small disc. Place some sweet potato mixture in the centre of one disc, place the other disc over it and gently press the edges all around to seal. Further pat with your fingers to make a slightly thick roti, or you can also dust some flour over it and roll it out with a rolling pin.
Step 9
Place the stuffed roti on the hot tawa and roast for ½ minute. Flip and continue to roast the other side similarly. Apply some ghee all over the roti, flip it and apply some ghee on this side too and continue to cook till both sides are evenly golden. Make more rotis similarly.
Step 10
Transfer the rotis onto a serving plate, and serve hot with pickle and homemade butter.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
