Millet bread my style is the nomero uno that comes to many people’s thought when it comes to a perfect dish. Today, we are going to tell you procedures on serving a tasty Millet bread my style.
We hope you got benefit from reading it, now let’s go back to millet bread my style recipe. You can have millet bread my style using 20 ingredients and 8 steps. Here is how you achieve that.
Firstly, below are the ingridients that you should ready to serve Millet bread my style:
- Provide 100 grams of millet flour.
- Prepare 1 teaspoon of salt.
- You need 3-4 Teaspoons of ghee.
- Prepare For of bartha-.
- You need 4 of Big black brinjals.
- You need 2-3 of Onions.
- Provide 3 of Tomatoes.
- Prepare 10-12 of Garlic cloves.
- You need 1 Teaspoon of ginger paste.
- Take 1-2 of Green chillies.
- Prepare As per taste of salt.
- Provide 4-5 Teaspoons of oil.
- Provide 1 Teaspoon of turmeric powder.
- Take 1 Teaspoon of red chilli powder.
- You need 1 Teaspoon of garam masala powder.
- Take 1 Teaspoon of amchur powder / lemon juice.
- Use 2 Strands of fresh coriander leaves.
- Get For of serving-.
- Provide some of Some jaggery.
- Use as required of Sliced onions.
After readying the ingridients, now we are ready to make our yummy Millet bread my style:
- For baingan ka Bartha. Peel, dice, boil up to 3 whistles and strain the big black brinjals. Leave aside..
- Take A deep pan heat oil and put paste of 8 – 10 garlic cloves, 2 teaspoons grated ginger and finely chopped onions. Stir and cook until golden brown. Then add tomato puree and green chillies. Cook for a few minutes..
- Once the tomatoes are done sprinkle salt, turmeric powder and garam masala powder. Mix well. Mash the brinjals with fingers or A masher and add to the pan now. Mix well and cook on high flame for few minutes..
- Adjust the seasonings add some chopped coriander leaves and now cover the vessel and simmer for few minutes. Garnish with chopped fresh coriander leaves and some lemon juice..
- Now for millet bread take a big bowl put the millet flour and sprinkle salt and red chilli powder and prepare soft dough with little water as required..
- Now heat A flat pan and then apply oil on both the palms and take a ball size dough and give flat round but thick shape to it and place on the pan. You can further increase it's size by tapping it's edges with your fingertips as shown in the pic below.
- It's thicker than the normal roti/paratha and so needs more time on low to medium flame. Cook on both sides by pressing with A flat spoon. Don't apply ghee while it's on the pan..
- Apply ghee when it is on the plate and serve hot with any cooked vegetable of your choice. Tastes yummy with baingan ka bartha / alu matar in gravy/baingan alu ki sabji / rasedaar aalu.
I love using it in granola for. It quickly became my go-to bread recipe, and I regularly baked one loaf every two weeks for my little guy for a year or two. From Crunchy Millet Bread to Polenta-Millet Bread. It was quite soft and not as dense as I thought, and it tasted delicious. I will be making this gluten-free bread often.
Recipe : Millet bread my style
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