Dry roast the barnyard millet flakes in a heated pan for 2-3 minutes on a low to medium flame till it starts turning brown.

Pulse the roasted Barnyard millet in a grinder to obtain a coarse powder. Keep aside. Also grind green chilly and ginger to a paste.

Peel and grate a small bottle gourd .

In a mixing bowl, add the grated bottle gourd , powdered barnyard millet , cumin powder , carom seeds, ginger chilly paste. and salt .

Using water as required, mix all the ingredients together to make a dough. Since the dough was a little crumbly, I added 2 tbsp of chickpea flour to bind everything together.

Now take a portion of the dough and using your fingers spread the dough to a round flat bread . Use a little water to seal the edges . Sprinkle sesame seeds over the chilla and press it lightly so that it sticks well.

Heat a non stick skillet and drizzle a few drops of ghee. Cook the chilla from both sides on a low to medium flame until crispy and golden brown in colour. You can add some more ghee in the process.

Remove the chilla on to a serving plate. Add a dollop of home made butter over it and serve hot with pickle of your choice or just like that.