2 cup bajra flour ( Millet flour ) 100 g fresh cleaned and washed methi leaves 7-8 cloves garlic 5-6 fresh green chillies Salt to taste 1 tsp red chilli powder 1/2 tsp turmeric powder 2 tbsp plain sour yogurt ( optional, if you’re vegan do not add ) 2 tbsp sesame seeds Oil for shallow frying 1/2 cup apple or mango relish
Method :- Place methi leaves , garlic and green chillies in a blender and make smooth puree by adding little water. Mix all the ingredients except oil , sesame seeds and relish. Mix well and knead a stif dough with very little water , don’t add if your puree containes more water. Dough should be like Paratha. Divid the dough into a medium size ball and make rotla on your chakla or any smooth surface by tapping your hand on it. Now with a cookie cutter cut out small round rotla from big rotlo. On a one round spread 1tsp relish , now put another round rotlo on top. Seal the edges carefully and sprinkle sesame seeds and once agin very gently pat the stuffed rotlo again. Place on a well hot gridle or tava and cook on both side, apply little oil and cooked till light brow on very low heat. Ready to eat with Masala chaas or yogurt. Becareful when these rotlas are hot , stuffing can be piping hot too. Enjoy hot or cold. Note :- If it gets difficult to make rotla only with Bajri flour , add little chapatti flour and make rotla with rolling pin.
