Bajra - Methi Rotis / Methi Dhebra / Indian, Millet Flour Flatbreads

 
Here are some millet flour based flatbreads as part of the 'healthy lunches' I am posting this week. These are inspired from the western state of India, Gujarat and can be converted to a gluten free version if wheat flour is left out from the recipe. These wholesome rotis are spicy on their own and do not need any side dish as such but a spicy pickle and some cool yogurt would make great accompaniments. Dhebras can be made two ways. The first one where wheat flour is completely eliminated, shaped into smaller and thicker discs and are deep fried. The second method is where they are rolled out into thin rotis like I did and are cooked with little oil. The deep fried dhebra make a great evening snack while the thinner version makes a great addition to lunch or dinner menu.

Ingredients: (Yield 8 - 9 dhebra)
About 2 cups firmly packed fresh fenugreek greens / methi leaves 
1 or 2 green chillies
1 tsp. grated ginger 
1 and 1/2 cups millet flour / bajra flour 
1/2 cup wheat flour (optional)  + extra for dusting
1/8 tsp. turmeric powder
Salt to taste
1/2 tsp. red chili powder
2 pinches of asafoetida
1 tbsp. white sesame seeds
1/4 cup yogurt
Oil for toasting dhebras

Method:

* Coarsely chop the fenugreek greens and finely chop green chillies.

* Combine flours, turmeric, salt, chili powder, asafoetida and sesame seeds in a mixing bowl. Next add fenugreek greens, green chillies, ginger and yogurt to the bowl and mix well.

* Add water in small increments and form a firm but a pliable dough. Cover and rest the dough for about 10 to 15 minutes.

* Grease your palms with oil and divide the dough into 8 or 10 portions and shape each ball into a disc between palms. Work with one dough portion at a time and keep the rest covered.

* There are two ways to proceed after this step. Method one involves rolling out the dough balls into thin circles and toasting them on a hot skillet. Method two involves directly placing the dough ball on an unheated, oiled tawa / flat pan, shaping it and then toasting. I am giving below both methods though I don't follow the rolling method. I find the second method convenient and easier since the millet dough tends to be on the stickier side. 

 

Method 1: 

* Heat a skillet on medium flame.

* Roll out each portion into a thin circle of about 5 - 6 inches diameter, dusting with flour if necessary.

* Place the rolled out disc on the hot skillet. Flip it when you notice bubbles on top. Apply oil on the surface after about 10 seconds and then flip it again. Continue  to cook gently pressing it with a spatula until brown spots appear on the bottom side. 

* Apply a little oil over the top side, flip it and cook until the bottom side now develops brown spots. 

* Remove the dhebra and cook the remaining dhebras following the same steps.

* Keep the cooked dhebras covered until serving.

Method 2:
* Pour a tsp. of oil at the center of an unheated tawa / skillet / flat pan. Place a portion of the dough at the center and shape it into a thin circle using fingertips. Turn on the stove and cook on medium flame until there are brown spots on the bottom side, . Brush some oil over the top side and flip it. Cook until the bottom side develops brown spots. Remove the dhebra once it is cooked on both sides.
* Let the skillet cool down a bit before cooking the next one since the dough can not be shaped on a hot skillet. To cut down the waiting time, the skillet can be washed in cold water or two skillets can be used instead. 

This post goes to Blogging marathon #77 under the theme "Healthy Lunches". Check out the page to read what other marathoners are cooking.

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