Bajra Peas Roti, Low Acidity Recipe
by Tarla Dalal
Added to 129 cookbooks
This recipe has been viewed 55054 times
Here is one more Indian bread made using bajra flour. This innovative recipe combines the stomach-friendly flour with boiled and mashed green peas, to get a roti that tastes and feels great.
A good amount of coriander is used in this recipe, to get a peppy flavour, which is heightened by adding a little bit of ginger-green chilli paste and black pepper.
It is very important to serve the Bajra Peas Roti immediately after preparation, of which the aroma is appetizing and the texture is fabulous.
Try other stomach friendly recipes like Suva Buckwheat Roti , Methi Jowar Muthia and Nutritious Chilas .
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water.
- Divide the dough into 8 equal portions.
- Take a portion of the dough on a rolling board and pat it with your fingers to form a 150 mm. (6") diameter circle using a little bajra flour for dusting.
- Heat a non-stick tava (griddle) and cook the roti, using ¼ tsp of oil, till it turns golden brown in colour from both the sides.
- Repeat steps 3 and 4 to make 7 more rotis.
- Serve immediately.
Nutrient values (Abbrv) per roti
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