Bajra Aloo Roti ( Acidity Recipe)
by Tarla Dalal
Added to 96 cookbooks
This recipe has been viewed 28095 times
Bajra is an alkali producing cereal; hence opt for this flour wherever possible. Potatoes besides adding flavour to this otherwise bland rotis also make them soft.
- Combine all the ingredients together in a bowl and knead into a soft dough using hot water as required.
- Divide the dough into 6 equal portions and roll out each portion into a 150 mm. (6") diameter circle.
- Heat a non-stick pan and cook each roti using a little ghee, until both sides are golden brown.
- Serve hot.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.