Bajre Ki Roti is a millet-based flatbread made using pearl millet flour which can be served with both, vegetarian as well as non-vegetarian curries. Serve it piping hot with ghee for best taste. Here is how to make Bajre ki Roti or Bajra Roti.
Bajre Ki Roti is one of the famous flatbread of the Rajasthani cuisine. Served piping hot with a generous dollop of ghee or homemade butter, Bajra Roti is equally popular in North India as well as states like Gujarat.
If you get a chance to visit the traditional households of Rajasthan like me, then you would observe that women in villages, make it on chulha or an open cooking stove which is ignited with the help of cow dung and roll it with the help of their hands instead of using a rolling pin!
When Bajre Ki Roti is made on a chulha, it gets this nice, smoky flavour and they taste way yummier than the one which is made on the usual cooking range. However, owing to all the hustle in our lives, we do not have an option of making Bajra Roti on a chulha but that does not steal away its nutrients from us.
Make it on a chulha or on the cooking range, eating Bajre Ki Roti is surely going to pay huge rewards to your health.
Bajra is full of starch and so it keeps us energized for quite a long time. Bajra even helps in prevention of heart disease. Also, as Bajra has abundant fibre, it even supports in digestion and even combats diabetes.
Hence, for lunch, I regularly eat Bajre Ki Roti. Bajra Roti can be served with vegetarian as well as non-vegetarian curries, however, it tastes best along with smoky Baigan Ka Bharta and Spiced Buttermilk.
So, from now on, ditch rotis or phulkas for a week, try eating Bajre Ki Roti and you would know all the difference! Here’s how to prepare Bajre Ki Roti Recipe:
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Bajre Ki Roti Recipe
Bajre Ki Roti
Bajre Ki Roti is a millet-based flatbread which can be served with both, vegetarian as well as non-vegetarian curries. Serve it piping hot with ghee.
- 2 cups Bajre ka Atta
- 1/2 tsp Salt
- Warm water
Take bajre ka atta in a bowl.
Add salt and mix well.
Add warm water little by little and knead to make a soft dough.
Take a small ball from the dough and knead it again for a minute. ( This step is important and will result in perfectly shaped roties )
Add little more water if required.
Now take a ziplock bag and cut it from the sides.
Keep the dough ball on one side of the bag and cover with the other side.
Gently roll the roti to make a 4-5 inch disc.
Heat a griddle.
Transfer the roti on the hot griddle and cook from both the sides until brown spot appears.
Pick the roti with a tong and cook on open flame from both the sides until browned.
Apply ghee or butter generously.
Serve hot with dal, gud and lahsun ki chutney.
Another trick is to roll it on an aluminium sheet. That way you can just transfer the roti on the hot griddle with the sheet still on and then remove the sheet once the roti is slightly cooked from one side. This prevents you from the hassle of transferring the roti on your palm.
So see which method works out for you better.
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