Bajra Roti


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Though bajra is grown only in certain parts of Rajasthan, bajra rotis are relished all over the state. Thickly rolled bajra rotis are cooked over "kanda" (cow dung cakes) in the villages. That is the authentic way of preparing them because it imparts a smoked flavour to the rotis. Bajra rotis can accompany virtually any vegetable or kadhi on a Rajasthani menu. Bajra roti, lahsun ki chutney and onions is the staple diet of the locals. Although absolutely simple to make, these rotis are delicious! I love to eat them with fresh white butter.

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Makes 8 rotis.
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2 cups bajra (black millet) flour
1/4 cup whole wheat flour (gehun ka atta)
salt to taste

Other ingredients
ghee for brushing

  1. Combine the bajra flour, wheat flour and salt and add enough hot water to make a soft dough.
  2. Divide the dough into 8 equal portions.
  3. Roll out each portion into a thin roti of 150 mm. (6") diameter.
  4. Generously dust the rotis with dry bajra flour to make the rolling easier.
  5. Cook the rotis on a hot tava (griddle) till both sides are light brown in colour.
  6. Brush one side of the roti with melted ghee and serve hot.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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