For the stuffing:
- 2 medium raw bananas
- 1⁄4 teaspoon salt
- 2 green chillies, chopped
- 1 teaspoon sugar
- 1 teaspoon mango powder (amchur)
- 1 tablespoon chopped fresh coriander leaves
For the bread :
- 65 gm millet (bajra) flour, sifted
- 70 gm whole-wheat flour (atta), sifted plus extra for dusting
- 2 teaspoons roasted sesame seeds equal sized balls
- Olive oil for greasing the tawa
- First, steam the bananas in their skins for seven to eight minutes. Remove the bananas from the steamer, peel and mash while still hot.
- Add salt, green chillies, sugar, mango powder and coriander leaves, and mix until smooth. Divide into four and set aside.
- For the bread, put the millet and whole- wheat flours in a bowl and mix. Add enough water to make a soft dough. Knead the dough until it is smooth. Divide into four equal size balls.
- Take the first ball and gently, on a floured surface, press it out with your fingers. Spoon a portion of the stuffing in the centre, gather the edges together and roll into a ball again.
- Press the ball lightly on the roasted sesame seeds on one side only. Roll it in whole-wheat flour and place on the floured worktop. Gently spread the ball once again to as thin a roti as you can. The sesame seeds will become embedded in the dough. Heat a lightly greased, non-stick tawa. To cook the flatbreads, simply fry on both sides until slightly golden.