Bajre ki Roti aur Papite ki Chutney

Methods

• Dry roast fenugreek seeds in a non-stick pan till crisp.
• Heat oil in another non-stick pan, add ginger and saute till browned.
• Add raw papaya, salt, lemon juice and ¼ cup water and let it cook on medium heat.
• Take pearl millet flour, wheat flour and water in a bowl, knead into firm dough. Add fenugreek seeds and knead again.
• Divide the dough into equal balls and roll out each ball into a roti.
• Heat a non-stick tawa, place the rotis on it, one at a time, and cook turning sides till evenly cooked and lightly browned on both sides.
• Arrange them on a serving platter.
• When the papita mixture reaches chutney consistency, add onion seeds and mix well. Turn off the heat.
• Transfer the papita chutney into a serving bowl and serve with hot bajra roti.