Prep 10 mins
Cook 20 mins
This is from Tarla Dalal's delicious diabetic low cal recipe book. This is rich in iron and fibre. Panir is a rich source of calcium and protein. Use fresh home made panir made with low cal milk (recipe posted separately). Use the low fat yoghurt for diabetics recipe posted separately to prepare the low fat yoghurt. If desired, you can make these without filling the turnovers, i.e., just make the jowar and methi rotis. Enjoy!
- 1 cup black millet flour (bajra flour)
- 1 cup fenugreek leaves, chopped (methi)
- 2 large garlic cloves, chopped
- 1 tablespoon low-fat yogurt
- 1⁄2 cup low-fat panir
- 1 green chili, finely chopped
- 1⁄8 teaspoon turmeric powder
- 1⁄4 teaspoon dried fenugreek leaves (kasoori methi)
- 3 tablespoons chopped coriander leaves
- 1 tomatoes, finely chopped
- 1 teaspoon olive oil, for cooking
- Lightly crush the fenugreek leaves and garlic with a little salt.
- Add to the bajra flour and knead into a soft dough using the low fat yoghurt and hot water.
- Divide the dough into 4 equal parts.
- Roll out each part into a circle of 4-5 inches diameter.
- Mix the filling ingredients together in a bowl.
- Now place a porton of the filling mixture on one half of each rolled circle and fold it over to make a semi-circle.
- Life the turnover carefully.
- Place it on a non-stick pan.
- Use a little oil and cook the turnover on both sides until golden brown on very low heat. These rotis are thick and will take a while to cook.
- Repeat with the remaining dough circles and the filling mixture to make 3 more turnovers.
- Serve hot.
- Note: You can make only the bajra roti using the garlic flavoured dough.