Ingredients for the pita bread
1 cup finger millet( Ragi) flour
2 tablespoon grapeseed oil ( or any preferred oil)
A pinch of salt
1/4 cup hot water (more if needed)
Ingredients for the filling
2 small cooked sweet potatoes, cut into small cubes
½ cup fenugreek leaves
1/3 cup cooked chickpea, roughly mashed
1 medium onion, chopped finely
1 teaspoon chopped ginger
1 tablespoon chopped green chilli
2 tablespoons chopped coriander leaves
½ teaspoon tumeric powder
2 tablespoons oil
Salt to taste
For the dough:
Mix the salt and oil into the millet flour. Add the hot water to the flour and using a ladle stir it roughly and keep it aside for it to cool.
Once it is cool, knead it to make a soft dough. Add more water or flour if needed.
For the filling:
Heat a cast iron pan. Add oil and cook chopped onions for about 5 minutes. Add ginger, garlic, chilli and turmeric. Add salt to the mixture.
When the mixture is fragrant, add the sweet potato and the chickpeas. Stir well and taste for salt.
Finally add the fenugreek leaves and off the flame. Keep mixing until the leaves are well blended into the mixture. Add the chopped coriander leaves.
Making the stuffed Pitas
Divide the dough into 6 equal parts and make 6 balls out of it. Flatten them and dust with rice /millet flour.
Roll out the dough into a small circle.
( I used waxed paper to roll out the dough to prevent it from sticking to the board)
Make 2 pita breads. Take 2 tablespoons of the sweet potato mixture and spread it on one of the pita bread.
Take the other and cover and seal by pressing the ends.
Heat a tawa or cast iron pan and place the stuffed dough on it.
When you find small bubbles forming on the surface, spread a teaspoon of oil and flip it over to the other side.
Cook both sides well until golden brown spots appear.
Remove from tawa after both the sides are cooked well. Serve warm with curd or chutney or pickles.