Bajra Atta (Pearl Millet Flour) is particularly healthy for those with gluten intolerance. It was considered a poor man's diet, commonly found in rural homes. But it is now very graciously been incorporated in our everyday diet for its health benefits.
It can be prepared plain or with spices and condiments added to it. Today I made it in a fusion style by adding chopped Bok Choy greens along with other ingredients. It can be relished with either chutney, pickles or any side dish.
- 1 cup Bajra Flour (pearl millet)
- salt to taste
- 1 cup loosely packed Bok Choy (only the greens), chopped
- 1/4 tsp. turmeric powder
- 1 small onion, chopped
- 1 tsp. ginger, grated
- 1 tsp. cumin seeds
- 1/2 garam masala powder
- 1-2 green chilies, chopped
- pinch of asafoetida
- oil to shallow fry
In a bowl, combine all the above mentioned ingredients, except oil. Add warm water little at a time and knead into a dough. Keep aside for 10-15 minutes.
Divide into 3 equal portions. Take one portion and spread directly on a greased tawa / griddle with your fingers.
Keep a bowl of water alongside to dip your fingers in it in order to spread evenly and as thin as possible into a round circle.
Make a few holes on it and fry on a low flame by drizzling oil in the holes and around the edges.
Fry till golden brown on one side before flipping it over on the other side. when one is done, simply place the back side of the tawa under running water for a few seconds to cool down and proceed as usual to make the next one. Serve them hot with pickles, chutney or any side dish.