Bajra Aloo Roti ( Acidity Recipe)

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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.

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Preparation Time:    Cooking Time:     Makes 6 rotis
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1 1/2 cups bajra (black millet) flour
3/4 cup boiled and mashed potatoes
1/4 cup finely chopped onions
3 to 4 tbsp chopped coriander (dhania)
1 tsp ginger-green chilli paste
1/4 tsp freshly ground black pepper powder (kalimirch) powder
1 tsp dried mango powder (amchur)
1/2 tsp garam masala (optional)
salt to taste
bajra (black millet) flour for dusting
1 tsp ghee for cooking

  1. Combine all the ingredients together in a bowl and knead into a soft dough using hot water as required.
  2. Divide the dough into 6 equal portions and roll out each portion into a 150 mm. (6") diameter circle.
  3. Heat a non-stick pan and cook each roti using a little ghee, until both sides are golden brown.
  4. Serve hot.

RECIPE SOURCE : Acidity Cook BookBuy this cookbook
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 on 14 Jan 15 10:21 PM

Super recipe!! I love the flavour of onions and ginger so i increased their quantity... It tasted yummy!
 on 04 Nov 11 03:17 PM

No body in my house eata bajra roti expect me and i used to make it simple by kneading the dough. But when i tried this recipe with the addition pf potatoes it was really very nice. I made this roti the whole of last winter and again going to make it this winter.