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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Preparation Time: 
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Makes 8 rotis
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Ingredients

2 cups bajra (black millet) flour
1/4 cup whole wheat flour (gehun ka atta)
salt to taste
whole wheat flour (gehun ka atta) for rolling

Other Ingredients
white butter or ghee for smearing

Method
  1. Combine the bajra flour, whole wheat flour and salt in a deep bowl and knead into a soft dough using approx. ¾ cup warm water.
  2. Divide the dough into 8 equal portions and roll out each portion into a 150 mm. (6") diameter thick roti using a little whole wheat flour for rolling.
  3. Heat a non-stick tava (griddle), place the roti over it and cook it for a few seconds or till light brown spots appear.
  4. Turn over the roti and cook the other side for a few more seconds.
  5. Lift the roti with a pair of flat tongs and roast over an open flame till brown spots appear on both sides.
  6. Repeat steps 3 to 5 to make 7 more rotis.
  7. Serve immediately smeared with white butter or ghee.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
1 review received for Bajra Roti
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 Reviewed By
loves cookingAugust 14, 2014

Traditional Rajasthani recipe. The dough for this type of roti is generally soft and hence it can be made by patting the dough using your fingers or by using a rolling pin as one finds comfortable. Tastes good with any subzi or even with just curd.

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Reviewed August 14, 2014by loves cooking

Traditional Rajasthani recipe. The dough for this type of roti is generally soft and hence it can be made by patting the dough using your fingers or by using a rolling pin as one finds comfortable. Tastes good with any subzi or even with just curd.

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