Bajra Aloo Roti


by

5/5 stars  100% LIKED IT
1 REVIEW ALL GOOD
Added to 150 cookbooks
This recipe has been viewed 37445 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).

Add your private note

Preparation Time: 
Cooking Time: 
Makes 6 rotis.
Show me for servings


Ingredients


2 cups bajra (black millet) flour
3/4 cup boiled and mashed potatoes
1/4 cup chopped onions
1/4 cup fresh coconut, grated (optional)
3 to 4 tbsp chopped corriander (dhania)
2 tsp ginger-green chilli paste
1 tsp dried mango powder (amchur)
1/2 tsp garam masala (optional)
salt to taste

Other ingredients
ghee for cooking

Method
  1. Combine all the ingredients to make a soft dough, using warm water.
  2. Divide the dough into 6 equal portions and roll out each portion into a 150 mm. (6") diameter circle.
  3. Cook the rotis on a hot tava (griddle) using a little ghee, until both sides are golden brown.
  4. Serve hot.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
1 review received for Bajra Aloo Roti
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
AHMAD ZABIR SAEEDJuly 24, 2013


See other 5 star, 4 star, 3 star reviews.
See more favourable reviews...

No critical reviews posted for this recipe
Helpful reviews for this recipe
Reviewed July 24, 2013by AHMAD ZABIR SAEED

   


Report this
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Delightful Bread Recipes

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email