Bajra Kand Rotis
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 144 cookbooks
This recipe has been viewed 34986 times
Bajra flour combined with purple yam, curds and garlic paste makes an interesting variation to plain bajra rotis which we often eat. Protein and iron are two important nutrients provided by these rotis. Like all bajra rotis, they tend to get chewy if they are served cold without a brushing of ghee. So serve these hot to avoid the use of ghee or butter for brushing.
- Combine all the ingredients and knead into a soft dough using water only if required.
- Divide the dough into 7 equal portions.
- Roll out each portion into a circle of 125 mm. (5") diameter.
- Cook each roti on a tava (griddle) on both sides till brown spots appear.
- Serve hot.
|Amt||Energy||Protein||Cho||Fat||Vit A||Vit C||Calcium||Iron||F. Acid||Fibre|
|24 gm||69 kcal||2.0 gm||12.0 gm||1.4 gm||31.8 mcg||0.0 mg||18.8 mg||1.2 mg||7.9 mcg||0.3 gm|
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.