Millet flatbread with beetroot and cottage cheese kebabs!
In contemporary times, I have increasingly favoured a vegan diet. On the 7th of October, I prepared flatbread utilising ragi flour and amaranth flour.
Today, I would like to present the methodology for creating this flatbread, along with kebabs composed of grated beetroot and grated cottage cheese, seasoned with a selection of spices.
Incorporating millet into our diet has become imperative due to its high fibre content and beneficial carbohydrate profile, which is advantageous for individuals following a regular dietary regimen.
I invite you to join me as I detail the preparation of both the flatbread and the kebabs in my kitchen. For further information on the health benefits of this recipe, I recommend conducting an online search to gain a deeper understanding of its nutritional advantages.
| Ingredients | Quantity |
|---|---|
 Grated beetroot | 👈2 medium |
| Cottage chesse👉 |  200g |
 Gram flour👉 | 2tbsp |
| Carom seeds👉 |  1/4 tsp |
 Maggi masala | 6g👈 |
| Black pepper powder👉 |  1/4tsp |
 Garam Masala | 👈1/4tsp |
 Curry leaves👉 | 1 tbsp(chopped) |
| Salt | To taste |
| Clarified butter | 1tbsp |
- Step 1 - Initially, I grated the beetroot and then blanched it in boiling water with a hint of salt. Following this process, I utilised a sieve to separate the grated beetroot from the liquid. It is significant to retain the beetroot water in a separate bowl and allow the grated beetroot to cool.
- Step 2- Next, I prepared the cottage cheese and subsequently combined all the above-mentioned spices
with gram flour on a plate, ensuring that,
They were mixed thoroughly.
 |  |
|---|
- Step 3- To commence, place a flat non-stick pan (tawa) over high heat. Once the pan has reached an optimal temperature, reduce the flame and apply clarified butter to grease the surface. Subsequently, arrange the kebabs in accordance with the reference image provided.
 |  |
|---|---|
 |  |
- Step 4- To achieve optimal results, cook the kebabs over low heat until they attain a golden colour on both sides. Once they are thoroughly cooked, apply additional clarified butter and place the kebabs on a non-stick pan before turning off the heat.
This method will retain the warmth of the kebabs while allowing them to absorb the flavours of the spices in conjunction with the clarified butter.
The kebabs are now ready to be served alongside your preferred sauces or mayonnaise. Additionally, I have prepared flatbreads to accompany the kebabs.
| Ingredients | Quantity |
|---|---|
 Ragi flour | 1cup |
| Amaranth flour |  1/2 cup |
 Beetroot water | As needed |
 |  |
|---|
- Step 1- In a mixing bowl, combine both types of flour with the warm beetroot water that was set aside earlier. It is important to note that salt was added to the water during the blanching process; therefore, please adjust the salt content accordingly. Cover the bowl and rest the dough for 10 minutes.
 |  |
|---|
- Step 2- After 10 minutes, divide the dough into small portions, and make flatbreads with the help of dry flour and a rolling pin, just like the picture.
 |  |
|---|
- Step 3-Place a tawa (a flat, non-stick pan) on medium heat and prepare the flatbread in the same manner as one would when making wheat flour flatbreads.
It is now the appropriate moment to serve warm flatbreads accompanied by kebabs. I encourage individuals adhering to a healthy diet to consider trying this recipe.
@jyoti-thelight appreciated your encouraging support!