BAJRE KI ROTI

Bajre ki roti  or Bajra roti hails from a very rich Rajasthani cuisine and have a very rustic flavour and texture. These rotis are made with Pearl Millet Flour which is super food due to high fibre content and nutrition. Bajra is rich in proteins and essential minerals. It is very popular all over North India and now because of its plenty of health benefits.  Pearls millet and other millets are frequently used in place of wheat even outside of India. Bajra roti is not easy to work with as it is glutten free and you need a bit of know how to roll these bajra rotis that are made ‘thicker’ than the regular wheat rotis and have a peculiar colour and density.  Bajre ki roti is a good accompaniment to dal or any Indian vegetable based curry dish. Here I made it with sarson ka saag. So let us see the detailed recipe of how to make bajre ki roti with step-by-step pictures. Do try it this way and share your feedbacks below in the comment box.

INGREDIENTS:

1 Cup Bajra Flour

4 tablespoon Wheat Flour

2 tablespoon Ghee

Salt to taste

Warm Water to knead the dough

2-3 tablespoon fresh Fenugreek

METHOD:

STEP 1 – In a mixing bowl or big plate, mix bajra flour, wheat flour and salt.

STEP 2 – Then add chopped fenugreek and mix well.

STEP 3 – Now add water little by little

 and start kneading a dough.

STEP 4 – Take a wet cotton cloth and cover the dough and let it sit for 10-15 minutes.

STEP 5 – Now take a transparent plastic sheet, grease it with oil and keep it on your kitchen platform or rolling board.

STEP 6 – Divide the dough in equal portions.

STEP 7 – Take one small dough portion, place it on plastic sheet

and start pressing it and make a medium thin circular disk with it. [don’t put much pressure while making a disk] [see notes]

 STEP 8 – Heat an iron griddle on low medium flame.

STEP 9 – Apply little ghee on the griddle, transfer the roti carefully on it.

STEP 10 – Cook it on one side, when done, flip it up and cook from another side. While cooking apply some ghee and cook it from the other side. You can see little black spots on each side you cooked.

STEP 11 – Now remove it from griddle and roast it well directly on the flame. Roast from both the sides.

STEP 12 – When done, keep it on the wire rack

and apply some more ghee or butter before serving. Repeat the same with the rest of the dough.

Serve it hot with any Indian gravy/ curry and enjoy it with a glass of lassi.

NOTES: *Don’t add too much water at a time.

                *Don’t make too thin roti with the dough. Otherwise you are unable to transfer it on a griddle.