For Diabetics - Bajra Turnovers
Ready In: 30 mins
Yields: 4 bajra turnovers
Ingredients
For dough
- 1 cup black millet flour (bajra flour)
- 1 cup fenugreek leaves, chopped (methi)
- 2 large garlic cloves, chopped
- 1 tablespoon low-fat yogurt
- salt
For filling
- 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
- salt
Other ingredient
- 1 teaspoon olive oil, for cooking
Directions
- 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.
- Enjoy!
- Note: You can make only the bajra roti using the garlic flavoured dough.
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