Bajra Aloo Roti ( Gluten Free Recipe)
by Tarla Dalal
Added to 17 cookbooks
This recipe has been viewed 22550 times
An interesting mix of spices perks up the taste of bajra in these famous rajasthani style rotis. While potatoes are used to help better bind the flour, be careful when you roll out the rotis so that they do not break.
- Combine all the ingredients in a deep bowl and knead into semi-soft dough, using enough warm water.
- Divide the dough into 6 equal portions and roll out each portion into a circle of 150 mm (6") diameter, using a little bajra flour for rolling.
- Heat a non-stick tava (griddle) and cook each roti, using a little ghee, till it turns golden brown in colour from both sides.
- Serve immediately.
Nutrient values (Abbrv) per roti
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