Bajra Aloo Roti
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 160 cookbooks
This recipe has been viewed 49442 times
Bajra grows abundantly in large parts of arid Rajasthan, especially in the areas around Jodhpur and Dungarpur i.e. Western Rajasthan. Bajra rotis and khichdi are therefore more popular in these areas. Bajra rotis are preferred in the winter months as bajra is considered to be heat producing. I have added a little extra flavour to the rotis by the addition of potatoes and spices. You can enjoy these rotis just by themselves smeared with ghee and accompanied with sakhar (i.e. unrefined sugar).
- Combine all the ingredients to make a soft dough, using warm water.
- Divide the dough into 6 equal portions and roll out each portion into a 150 mm. (6") diameter circle.
- Cook the rotis on a hot tava (griddle) 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.