Name: Mini Millet and wheat flour rotis with fenugreek recipe by Mina A at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 1½ cup millet flour (also called Bajra flour); ½ cup plain flour; ½ cup fresh fenugreek leaves; 1 tsp green chilli paste; 2-3 cloves of minced garlic; ½ tsp salt; ½ tsp ajma (carom seeds); ½ cup oil

ABOUT Mini Millet and wheat flour rotis with fenugreek RECIPE

Lately, my husband has been watching a lot of Indian food shows. He saw this recipe in a program called Turban Tadka and asked me to make similar rotis. I followed Mr Singh’s recipe but changed it slightly to suit my taste. I added some oil to the dough before binding it and also dry fried it with a bit of oil on a non stick pan.

Ingredients Serving: 2

1½ cup millet flour (also called Bajra flour)
½ cup plain flour
½ cup fresh fenugreek leaves
1 tsp green chilli paste
2-3 cloves of minced garlic
½ tsp salt
½ tsp ajma (carom seeds)
½ cup oil

Instructions

Mix the two kinds of dough and add the fenugreek leaves, salt, chilli paste, garlic paste, ajma and 2 tablespoons of oil. Take some warm water and bind the dough by adding small amounts of water. Knead and keep it covered for ten minutes.
Divide the dough into 8 small balls. Millet dough can be quite sticky so use a grease proof paper to roll out small rotis using a thick rolling pin. Cook them on a non stick fryer. Try not to press the rotis whist they are cooking.
Serve the Millet and wheat flour rotis with Potato and aubergine curry.

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