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Millet atta recipes


Serving size: 8

Energy: 86 Kcal

Protein: 1.5 g


  • 1 cup millet atta
  • 1 tbsp oil
  • Water as required
  • Salt as per taste


  1. Prepare dough by mixing water and millet atta along with salt.
  2. Allow the dough to rest for 30 mins.
  3. Place the pan on low flame and allow the pan to heat up.
  4. In the meantime, take a ball of dough, and roll it in thin bread, about 5 inches in diameter. The thinner you roll it, the crispier your khakhra will be.
  5. Now place your thin bread on pan, apply oil on the khakhra.
  6. When bubbles appear all over the khakhra flip it and press down the bubbles using a clean kitchen towel.
  7. When golden grown spot appear on it sides, remove and allow it to cool.
  8. Similarly do this with remaining dough.


Serving size: 3

Energy: 250 Kcal

Protein: 4.7 g


  • 1 cup millet atta
  • ¼ cup onion
  • 1 tsp ginger-garlic paste
  • 1 tbsp oil
  • Salt as per taste
  • ¼ tsp Turmeric powder
  • 1 tsp Chilli powder
  • Water as required


  1. In a bowl, prepare dough by mixing atta  along with water, salt, chilli  powder, turmeric powder, ginger-garlic paste, onion and 1 tsp oil. Add little water and make soft and smooth dough.
  2. Now wet the muslin cloth with water, wrung the extra water and place muslin cloth on rolling board.
  3. Place pan on low flame.
  4. Now divide the dough into 3 equal parts and take one part on dough and0 roll it in your palms and flatten on muslin cloth.
  5. With your fingers gently press and flatten the dough to get flat bread. While flattening you can sprinkle some water if you think the dough is getting dry.
  6. Make 3-4 holes on the sides of thalipeeth.
  7. Spread a bit of oil on pan and slowly peel the muslin cloth and place the thalipeeth on pan.
  8. Cover the lip of pan and allow it to cook for 2-3 mins on medium flame. Turn the thalipeeth and cook it you see some brown spots.
  9. Repeat this with other parts of dough to make thalipeeth.
  10. Now remove from pan and serve hot with curd.


Serving size: 5

Energy: 179 Kcal

Protein: 4.5g


  • 1 cup millet atta
  • ¼ cup paneer
  • 2 tbsp onion
  • 1 tbsp tomato
  • 1 tbsp capsicum
  • 1 tbsp ghee
  • 1 tsp chilli powder
  • ¼ tsp turmeric powder
  • ½ tsp cumin powder
  • ¼ tsp chat masala
  • ¼ coriander powder
  • ½ tsp ginger garlic paste
  • Salt as per taste
  • 1 tsp oil
  • Water as required


  1. In a bowl, take millet atta. To it add oil, salt and water.
  2. Start kneading till you get soft dough and cover it with a moist muslin cloth for 30 mins.
  3. On the other side prepare stuffing in a pan.
  4. Heat oil in pan, to it add ginger garlic paste, turmeric powder, green chilli and salt.
  5. Now add vegetables and paneer. Cook for 3-4 mins.
  6. Now add cumin seed powder, coriander powder and chat masala. Mix properly.
  7. Add coriander and again toss properly.
  8. Now divide the dough in 5 equal parts and make ball.
  9. Take a ball dust it in flour and roll in roti shape of small diameter.
  10. Place it on iron tawa and apply ghee and semi roast it.
  11. Apply ketchup and place 2 tbsp of stuffing on it and gently fold it like a roll.
  12. Again apply ghee and roast for 2 mins and serve hot.

Mini Bhakri Pizza

Serving size: 6

Energy: 144 Kcal

Protein: 3.3 g


  • 1 cup millet atta
  • Water as required
  • Salt as per taste
  • 1 tbsp oil
  • 4-5 tbsp pizza sauce
  • 1 cube cheese


  1. Combine millet atta in a bowl, add salt, oil and water. Knead into soft dough.
  2. Keep it aside for 15 mins.
  3. Divide the dough into 6 equal portions, roll into ball and flatten into small thick bread.
  4. Heat the pan on medium flame, when it starts smoking place the flatten bread on pan.
  5. Now gently press the bhakri with kitchen napkin.
  6. Evenly spread pizza sauce and grate cheese. Cover the pan with lid and cook on medium flame for 2 mins.
  7. Repeat this with remaining dough and serve hot.


Serving: 1

Energy: 283 kcal

Protein 8.2


  • 2 tbsp millet atta
  • 1/3  cup skimmed milk
  • 1 tsp ghee
  • 1 tsp jaggery
  • 1 tbsp mixed nuts


  1. Heat ghee in a pan on medium flame.
  2. Now add millet atta and roast the mixture till it turns brown.
  3. Now add milk, jaggery and mixed nuts. Mix properly.
  4. Cover the pan can allow it to cook for 5-10 mins with occasional stirring.
  5. Now serve the porridge in bowl, you can garnish it with mix nuts.


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