Bajra Rotla Chivda, Maharashtrian Bajra Rotla Chivda
by Tarla Dalal
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Added to 3 cookbooks
This recipe has been viewed 2344 times
This dish is really oozing with flavour in every bite, starting right from the rotlas with which this chivda is made.
The dough for the rotlas is boosted with quite a few taste-givers like ginger, garlic and green chillies, and further the shredded rotlas are also cooked with an aromatic tempering and even more tasty ingredients like onions, capsicum and spice powders.
A squeeze of lemon and a sprinkle of coriander leaves raises the bar even higher, making this one of the tastiest snacks you would have ever tasted!
Enjoy the Bajra Rotla Chivda hot and fresh, with a cup of steaming chaai . Try other Bajra based delights like Bajra Onion Muthia and Bajra Vadi .
- Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough hot water. Keep aside.
- Divide the dough into 3 equal portions.
- Roll a portion of the dough into a 175 mm. (7”) diameter thin circle using a little bajra flour for rolling.
- Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it.
- Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds.
- Cook it on an open flame till it puffs up and brown spots appear on both the sides.
- Cool completely and tear into small pieces. Keep aside.
- Heat the oil in a broad non-stick pan and add the cumin seeds and mustard seeds.
- When the seeds crackle, add the onions and green chillies and sauté on a medium flame for 2 minutes.
- Add the turmeric powder, coriander-cumin seeds powder, lemon juice and salt and sauté on a medium flame for 30 seconds.
- Add the bajra rotla pieces and coriander, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve immediately.
Nutrient values per serving
|Vitamin A||272.2 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||15.3 mg|
|Folic Acid||15.9 mcg|
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