Bajra Aloo Roti
by Tarla Dalal
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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).
- Combine all the ingredients to make a soft dough, using warm water.
- Divide the dough into 6 equal portions and roll out each portion into a 150 mm. (6") diameter circle.
- Cook the rotis on a hot tava (griddle) using a little ghee, until both sides are golden brown.
- Serve hot.
Nutrient values (Abbrv) per roti
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