For Diabetics - Bajra Turnovers |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is from Tarla Dalal's delicious diabetic low cal recipe book. This is rich in iron and fibre. Panir is a rich source of calcium and protein. If desired, you can make these without filling the turnovers, i. , just make the jowar and methi rotis. Enjoy. Ingredients:
1 cup black millet flour (bajra flour) |
1 cup fenugreek leaves, chopped (methi) |
2 large garlic cloves, chopped |
1 tablespoon low-fat yogurt |
salt |
1/2 cup low-fat panir |
1 green chili, finely chopped |
1/8 teaspoon turmeric powder |
1/4 teaspoon dried fenugreek leaves (kasoori methi) |
3 tablespoons chopped coriander leaves |
1 tomato, finely chopped |
salt |
1 teaspoon olive oil, for cooking |
Directions:
1. Lightly crush the fenugreek leaves and garlic with a little salt.
2. Add to the bajra flour and knead into a soft dough using the low fat yoghurt and hot water.
3. Divide the dough into 4 equal parts.
4. Roll out each part into a circle of 4-5 inches diameter.
5. Mix the filling ingredients together in a bowl.
6. Now place a porton of the filling mixture on one half of each rolled circle and fold it over to make a semi-circle.
7. Life the turnover carefully.
8. Place it on a non-stick pan.
9. Use a little oil and cook the turnover on both sides until golden brown on very low heat. These rotis are thick and will take a while to cook.
10. Repeat with the remaining dough circles and the filling mixture to make 3 more turnovers.
11. Serve hot.
12. Enjoy!
13. Note: You can make only the bajra roti using the garlic flavoured dough.
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