Bajra Aloo Roti ( Acidity Recipe)
by Tarla Dalal
Added to 100 cookbooks
This recipe has been viewed 28845 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.
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