Pearl Millet and Fenugreek Leaf Pancakes or Bajra Methi Paratha Recipe

Updated on August 30, 2017
ShailaSheshadri profile image

I worked as a banker for 17 years. Now I am working as a freelancer for indexing. I love cooking tasty, healthy meals, and staying fit.

Pearl Millet and Fenugreek Leaves Pancakes or Bajra Methi Paratha
Pearl Millet and Fenugreek Leaves Pancakes or Bajra Methi Paratha

Quick and Easy Pearl Millet Pancakes are Healthy and Delicious!

I like to make millet pancakes often, as they are natural and healthy. I used pearl millet, some wheat flour, garlic cloves, paneer, tomatoes, green chilies, and curd in this recipe. This is a stuffed pancake that is tasty by itself. Any yogurt or thick curd raita on the side makes these rotis more delightful. You can also pack them for a picnic, as a school snack, or for a wonderful office lunch.

5 stars for Pearl Millet and Fenugreek Pancakes or Bajra Methi Roti

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: Six whole pancakes

Ingredients for Making Pearl Millet Fenugreek Leaves Pancakes

  • 1 cup pearl millet flour or bajra flour, for the dough
  • 1/2 cup wheat flour, for the dough
  • 1 cup fenugreek leaves, for the dough
  • 3 garlic cloves, for the dough
  • 1 1/2 tsp oil, for the dough
  • 1/4 tsp or less salt, for the dough
  • 1/2 cup paneer, grated, for the stuffing
  • 1/2 cup tomatoes, finely chopped, for the stuffing
  • 1 tbsp yogurt or thick curd, for the dough
  • 2 green chilies, finely chopped, for the stuffing
  • 2 tbsp coriander leaves, finely chopped, for the stuffing
  • 1/4 tsp or less salt, for the stuffing
  • 2 pinches turmeric powder, for the stuffing

Step-By-Step Instructions and Images for Making Pearl Millet and Fenugreek Leaf Pancakes or Bajra Methi Roti

How to Make the Dough:

  1. Wash fenugreek (methi) leaves in water. Strain, and put them in a mixer grinder. Add garlic cloves and a little salt. Just crush them.
  2. Take a mixing bowl. Add pearl millet flour, wheat flour, ground fenugreek leaves mix, oil, salt, and yogurt or curd.
  3. Mix them adding very little water to get a smooth and firm dough. Keep it covered with an inverted vessel or damp cloth.

How to Make the Stuffing:

  1. Take another small mixing bowl. Add grated paneer, finely chopped tomatoes, finely chopped coriander leaves, chopped green chilies, turmeric powder, and salt. Gently mix them. This is the stuffing for the pancakes.

How to Make the Pancakes:

  1. Divide the dough into five or six equal portions. Shape them like a ball.
  2. Divide the stuffing also into six equal portions.
  3. Take a dough ball. Dust it with wheat flour. Press it to make a patty. Roll it into a 6-inch diameter disc.
  4. Take a portion of the stuffing. Spread it uniformly on half of the disc. Refer the pic. Fold the plain part on the stuffing. Cut it in the middle to make a quarter piece.
  5. Heat a pan. Place the pancake pieces on it. Pour few drops of oil or ghee on top. Let the bottom side become roasted a bit. Flip them. Add a few drops of oil on the other side too. Moderately roast both the sides till they turn golden on both sides.
  6. Remove and place them on a serving plate. Repeat the same for all the dough balls and the stuffing.
  7. Serve hot pancakes with a onion-yogurt raita on the side. You can also serve them with pickles.
  8. They are aromatic and very delicious. Happy eating!

Click thumbnail to view full-size
Step one: Take washed fenugreek leaves, garlic cloves and salt in a mixer grinder. Crush them.Step two: Take pearl millet flour, wheat flour, ground fenugreek leaves mix, yogurt or curd, salt, and oil in a wide mixing bowl. Knead adding some water to make a smooth and firm dough.Step three: Divide the dough into six equal portions. Shape them like a ball.Step four: Mix grated paneer, finely chopped tomatoes, finely chopped coriander leaves, and salt in a bowl. This makes the stuffing for the pancakes.Step five: Keep ready both dough balls and the stuffingStep six: Take a ball. Roll it into 6 inch diameter disc. Spread the stuffing uniformly on half portion of the disc.Step seven: Fold the empty side of the disc over the stuffing side. Now you get a perfect half. Step eight: Cut it into half.Step nine: Heat a pan. Place the slices on it. Add a few drops of oil or ghee on top. Roast both sides by flipping. Apply oil on the other side too.Roasted pearl millet and fenugreek leaves pancakes.Step ten: Serve these pancakes hot with pickle or onion-yogurt raita. Enjoy eating these scrumptious pancakes!
Step one: Take washed fenugreek leaves, garlic cloves and salt in a mixer grinder. Crush them.
Step one: Take washed fenugreek leaves, garlic cloves and salt in a mixer grinder. Crush them.
Step two: Take pearl millet flour, wheat flour, ground fenugreek leaves mix, yogurt or curd, salt, and oil in a wide mixing bowl. Knead adding some water to make a smooth and firm dough.
Step two: Take pearl millet flour, wheat flour, ground fenugreek leaves mix, yogurt or curd, salt, and oil in a wide mixing bowl. Knead adding some water to make a smooth and firm dough.
Step three: Divide the dough into six equal portions. Shape them like a ball.
Step three: Divide the dough into six equal portions. Shape them like a ball.
Step four: Mix grated paneer, finely chopped tomatoes, finely chopped coriander leaves, and salt in a bowl. This makes the stuffing for the pancakes.
Step four: Mix grated paneer, finely chopped tomatoes, finely chopped coriander leaves, and salt in a bowl. This makes the stuffing for the pancakes.
Step five: Keep ready both dough balls and the stuffing
Step five: Keep ready both dough balls and the stuffing
Step six: Take a ball. Roll it into 6 inch diameter disc. Spread the stuffing uniformly on half portion of the disc.
Step six: Take a ball. Roll it into 6 inch diameter disc. Spread the stuffing uniformly on half portion of the disc.
Step seven: Fold the empty side of the disc over the stuffing side. Now you get a perfect half.
Step seven: Fold the empty side of the disc over the stuffing side. Now you get a perfect half.
Step eight: Cut it into half.
Step eight: Cut it into half.
Step nine: Heat a pan. Place the slices on it. Add a few drops of oil or ghee on top. Roast both sides by flipping. Apply oil on the other side too.
Step nine: Heat a pan. Place the slices on it. Add a few drops of oil or ghee on top. Roast both sides by flipping. Apply oil on the other side too.
Roasted pearl millet and fenugreek leaves pancakes.
Roasted pearl millet and fenugreek leaves pancakes.
Step ten: Serve these pancakes hot with pickle or onion-yogurt raita. Enjoy eating these scrumptious pancakes!
Step ten: Serve these pancakes hot with pickle or onion-yogurt raita. Enjoy eating these scrumptious pancakes!

Questions & Answers

    Comments

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    • ShailaSheshadri profile image
      Author

      ShailaSheshadri 9 months ago from Bengaluru

      Thanks. You will surely love the natural aroma of pearl millet and fenugreek leaves in this pancake. Paneer stuffing makes it more delicious. Give it a try!

    • Coffeequeeen profile image

      Louise Powles 9 months ago from Norfolk, England

      That looks lovely Shaila, and easy to make too. I'll definitely consider giving this a go!

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