Bajra aur Methi Roti

Nutritious bajra and methi rotis stuffed with delicately spiced mixture of paneer and tomatoes. Both bajra and methi are iron rich with a wealth of fibre too. Paneer is a rich source of protein and calcium. Preferably, use fresh home-made paneer made with low calorie milk. If you wish, do not fill the turnovers and just make the jowar and methi rotis ...they are yummy on their own too. 


Ingredients
For the dough


1 cup bajra (black millet) 
1 cup fenugreek (methi) leaves, chopped
2 large garlic cloves, chopped
1 tsp low fat curds (dahi)
salt to taste


To be mixed into a filling
1/2 cup crumbled low fat paneer (cottage cheese)
1 green chilli, finely chopped
1/8 tsp turmeric powder (haldi)
1/4 tsp dried fenugreek leaves (kasuri methi)
3 tbsp chopped corriander (dhania)
1 tomato, finely chopped
salt to taste
1 tsp oil for cooking


Method
    In a blender lightly crush the fenugreek leaves and the garlic with a little salt.
    Add to the bajra flour and knead into a soft dough using the curds and hot water.
    Divide the dough into 4 equal portions and roll out each portion into a circle of approx. 100 mm. to 125 mm. (4" to 5") diameter. If you find in difficult to roll the dough, place each portion between two sheets of plastic and then roll out. 


    Place a portion of the filling mixture on one half of each rolled circle and fold it over to make a semi-circle.
    Lift the turnover carefully and place it on a non-stick pan. Using a little oil, cook on both sides till they are golden brown. These have to be cooked on a very slow flame as the rotis are thicker and will take a while to cook.
    Repeat with the remaining dough circles and filling mixture to make more turnovers.
    Serve hot.