Bajra Rotla Chivda, Maharashtrian Bajra Rotla Chivda
by Tarla Dalal
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Added to 3 cookbooks
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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 (Abbrv) per serving
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