Bajra Aloo Roti

Bajra Aloo Roti

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Bajra grows abundantly in large parts of arid Rajasthan, especially in the areas around Jodhpur and Dungarpur i.e. Western Rajasthan. Bajra rotis and khichdi are therefore more popular in these areas. Bajra rotis are preferred in the winter months as bajra is considered to be heat producing. I have added a little extra flavour to the rotis by the addition of potatoes and spices. You can enjoy these rotis just by themselves smeared with ghee and accompanied with sakhar (i.e. unrefined sugar).

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Bajra Aloo Roti recipe - How to make Bajra Aloo Roti

Preparation Time:    Cooking Time:    Total Time:     Makes 6 rotis. (6 roti )
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2 cups bajra (black millet) flour
3/4 cup boiled and mashed potatoes
1/4 cup chopped onions
1/4 cup fresh coconut, grated (optional)
3 to 4 tbsp chopped corriander (dhania)
2 tsp ginger-green chilli paste
1 tsp dried mango powder (amchur)
1/2 tsp garam masala (optional)
salt to taste

Other ingredients
ghee for cooking
    Main Procedure
  1. Combine all the ingredients to make a soft dough, using warm water.
  2. Divide the dough into 6 equal portions and roll out each portion into a 150 mm. (6") diameter circle.
  3. Cook the rotis on a hot tava (griddle) using a little ghee, until both sides are golden brown.
  4. Serve hot.

Dahiwali Aloo ki Subzi 
Dal Banjari 
Lehsun ki Chutney, Lasun Ki Chutney, Garlic Chutney for Chaat 
Masala Chawli 

Nutrient values per roti
Energy207 cal
Protein4.4 g
Carbohydrates28.5 g
Fiber4.7 g
Fat8.4 g
Cholesterol0 mg
Vitamin A197 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B31.1 mg
Vitamin C6.9 mg
Folic Acid19.7 mcg
Calcium21.7 mg
Iron2.8 mg
Magnesium0 mg
Phosphorus0 mg
Sodium7.3 mg
Potassium170.8 mg
Zinc1.2 mg

RECIPE SOURCE : Rajasthani CookbookBuy this cookbook

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Bajra Aloo Roti
 on 24 Jul 13 12:41 AM