Ingredients

• Bajra (pearl millet)/ Jowar flour: 1 cup
• Whole wheat flour: 2 tbsp (optional, for binding)
• Ajwain (carom seeds): ½ tsp
• Cumin seeds: ½ tsp
• Salt: to taste
• Water: as needed
• Grated paneer/tofu: ½ cup
• Boiled and mashed peas: 2 tbsp (optional)
• Finely chopped onions: 2 tbsp
• Finely chopped coriander leaves: 2 tbsp
• Finely chopped green chili: 1 small (optional)
• Turmeric powder: ¼ tsp
• Red chili powder: ½ tsp
• Garam masala: ¼ tsp
• Amchur (dry mango powder): ¼ tsp
• Salt: to taste

Preparation

In a large mixing bowl, combine bajra/jowar flour, whole wheat flour (if using), ajwain, cumin seeds, and salt.

Gradually add water and knead into a firm, smooth dough. Millet flour can be tricky, so add water little by little.

Cover the dough with a damp cloth and set aside for 10 minutes.

In a bowl, mix grated paneer/tofu, mashed peas, chopped onions, green chili, coriander leaves, turmeric powder, red chili powder, garam masala, amchur, and salt.

Combine well to form a uniform stuffing mixture. Taste and adjust spices as needed.

Divide the dough into 4 equal portions. Roll each portion into a small ball.

Take one dough ball and flatten it slightly using your hands.

Place 2 tbsp of stuffing in the center of the dough.

Carefully bring the edges together to seal the stuffing and form a ball again.

Gently flatten it into a thick disc (about 4-5 inches in diameter) using your palms or a rolling pin. Use a little dry flour if needed to avoid sticking.

Heat a tawa (griddle) on medium heat.

Place the stuffed bhakri on the hot tawa and cook for 2-3 minutes on one side until light brown spots appear.

Flip and cook the other side for another 2-3 minutes.

Apply a little oil or ghee on both sides and press gently with a spatula to cook evenly until golden brown.

Repeat for the remaining dough and stuffing.

Serve the hot Stuffed Millet Bhakri with yogurt, green chutney, or pickle. It pairs wonderfully with a bowl of vegetable soup or a glass of buttermilk.

Notes

• Millet flour is gluten-free and can break easily, so be gentle when shaping and rolling the bhakri.
• Make sure the dough is not too dry to avoid cracking.
• You can replace paneer/tofu with grated vegetables like carrots, bottle gourd (lauki), or boiled sweet potatoes.
• Use medium heat to ensure the bhakri cooks evenly without burning