Bajra Aloo Roti, Low Acidity Recipe
by Tarla Dalal
Added to 106 cookbooks
This recipe has been viewed 32374 times
Bajra is an alkali producing cereal; hence opt for this flour whenever possible. Potatoes besides adding flavour to this otherwise bland rotis also make them soft. Being cooked in minimal oil and use of perfect quantity of spices will help to avoid acid reflux. Serve it immediately off the tava – enjoy it for lunch or dinner.
Try other stomach friendly recipes like Green Peas Paratha , Cabbage Jowar Muthias , Buckwheat Dhoklas and Kaddu ka Bharta .
- Combine all the ingredients together in a bowl and knead into a soft dough using hot water as required.
- Divide the dough into 6 equal portions and roll out each portion into a 150 mm. (6") diameter circle.
- Heat a non-stick pan and cook each roti using a little ghee, until both sides are golden brown.
- Serve hot.
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