Bajra Rotti (Pearl Millet Rotti)

 Bajra

A cereal, used a lot in rural India, it has a high fiber content. The most common millet is pearl millet i.e bajra, which is an important crop in India. India is the largest producer of pearl millet. Very famous in Rajasthan, it is the most famous type of millet. Bajre ki roti with sarsoon da saag is one of India's signature dishes from the farms. These brown grains incorporate a nutty and bittersweet after taste. It is commonly prepared as a bread and stuffed parathas whereas the flour can be used to make dokhlas and chaklis. Bajra should always be consumed fresh therefore it is best to purchase it in small quantities.  

Bajra is well known in Gujarat and other parts even though in Karnataka they use less,  but few people still the use Bajra.  The names are different, known as Black millet, pearl millet  or SAJJE in karnataka.

This is actually a simple recipe what you need is
Bajra flour about one cup or 200 grams
Vegetables of your choice (I have used cabbage cucumber and carrot) 100 gms altogether.
Either you grate it or cut it, 
Cumin seeds: 2 spoons 10 gms 
Gollowreen chillies: 2 or acoording to ur spice intake.
Coriander leaves: 1 cup 
Salt to taste
Oil for brushing.

Follow the pictures shown