Bajra and Cauliflower Roti


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Don't settle for bland bajra rotis! feast on these delicious cauliflower rotis instead. The grated garlic and spring onions really rev up the flavour of these rotis. Ensure that you roll the rotis immediately once the dough is kneaded, else it may turn soft and pose a problem while rolling. These rotis are cooked on direct flame to avoid the use of oil and make them crisp.

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Preparation Time: 
Cooking Time: 
Makes 6 rotis
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Ingredients

Method
  1. Combine all the ingredients and knead into a soft-smooth dough, using enough water.
  2. Divide the dough into 6 equal portions.
  3. Roll out one portion of the dough into a circle of 100 mm. (4") diameter.
  4. Place the roti on the non-stick tava (griddle). Turn over in a few seconds.
  5. Cook the other side for a few more seconds.
  6. Lift the roti with a pair of flat tongs and roast on over an open flame till brown spots appear on both the sides.
  7. Repeat with the remaining portions to make 5 more roti.
  8. Serve hot.
Nutrient values per roti
EnergyProteinCarbohydrateInvisible fatFibreVitamin C
33 calories 1.2 gm 6.1 gm 0.4 gm 0.2 gm 6.6 mg
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 on 07 Apr 14 02:34 PM


I generally dislike bajra rotis... as i find them very dry... however i loved this recipe... as i guess the grated cauliflower, spring onion and the coriander added moisture to these rotis... surprisingly with not even 1 drop of oil they still tasted great... and yes please roll them as soon as you knead the dough as it tends to leave water making it difficult to roll...
 on 20 Jan 13 09:00 PM


 on 29 Jun 12 10:10 AM


Bajra roti stiffed with cauliflower, spring onions and spiced with garlic and mild chilli paste. This roti is made without oil and add a bit if you want the flavor up. Healthy to eat.