Ragi Bhakri Chivda

Preparation :20 mins
Cook :15 mins
Total Time :35 mins
Servings :Makes 4 servings

Ingredients :

1 cup ragi (nachni / red millet) flour flour
1/4 cup whole wheat flour (gehun ka atta)
1/2 tsp green chilli paste
1 tsp garlic (lehsun) paste
1/2 tsp ginger (adrak) paste
1/4 cup chopped spinach (palak)
1 1/2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/2 cup chopped onions
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 cup boiled green peas
1 1/2 tsp lemon juice
1/2 tsp powdered sugar
2 tbsp coriander (dhania)
salt to taste

Method :

Combine the red millet, whole wheat flour, green chilli paste, garlic paste, ginger paste, spinach and salt, mix well and knead it into a semi-soft dough using enough water.
Divide the dough into 5 equal portions.Flatten a portion of dough on a dusted plastic sheet to make a 150 mm. (6”) diameter circle using your fingers.
Lift the roti with the plastic sheet and invert the roti on a hot non-stick tava (griddle) and apply little water on it and cook on a medium flame for 1 minute.
Turn it over and cook for another 1 minute or till light brown spots appear on the surface.Then turn it over onto an open flame and cook on both sides for a few seconds till it puffs up.
Repeat steps 3 to 6 to make 4 more bhakris.Tear it into small and keep aside.
Heat the oil in a deep non-stick pan, add the mustard seeds and cumin seeds sauté on a medium flam for few seconds.
Add the onions, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the turmeric powder, chilli powder, mix well and sauté on a medium flame for few seconds.
Add the bhakri, green peas, lemon juice, sugar, coriander and salt and mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Serve immediately.