Bajra Aloo ki Roti
by Tarla Dalal
Added to 308 cookbooks
This recipe has been viewed 97548 times
bajra aloo roti recipe | bajra aloo paratha | potato bajra paratha | masala bajra roti |
bajra aloo roti is pleasantly spicy and elegantly soft to be enjoyed as a daily fare. Learn how to make masala bajra roti.
Bajra rotis or "bajra na rotla" as they are commonly known in Gujarati are extensively eaten during the winter season in Gujarat. Plain bajra rotis or rotlas are crushed lightly with hand (to which ghee and chopped jaggery are added) are eaten during dinner. These bajra rotis can also be eaten for breakfast with hot or cold milk. To perk up their flavour, I have added mashed potatoes, chopped onions and freshly grated coconut to make bajra aloo paratha. I am sure you will enjoy these delicious bajra aloo rotis as they are packed with nutrition and provide energy and protein.
Let’s try giving an exciting twist to the traditional bajra rotis and rotlas of Gujarati fame. Adding some mashed potatoes to the dough makes the bajra aloo paratha soft and pleasant to the palate.
To make bajra aloo roti, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Divide the dough into 12 equal portions. Roll out a portion of the dough into a 150 mm. (6") diameter circle using a little bajra flour for rolling. Heat a non-stick tava (griddle) and cook the roti on a medium flame, using a little ghee, till it turns golden brown in colour from both the sides. Repeat steps 3 and 4 to make 11 more rotis. Serve immediately with a pickle of your choice.
While amchur, coriander and green chilli paste impart a welcome peppiness. Moreover, the use of garam masala in potato bajra paratha adds a complete Indian touch.
Coconut and onions not just enhance the texture but the flavour of the rotis too. While this masala bajra roti is actually easy to prepare, you just need to take care of one thing – go easy when rolling as too much pressure can result in cracks, especially along the edges of the roti.
Rasawala Sev Tameta nu Shaak is a wise choice to square up a true Gujarati meal. You can also serve a raita of your choice with it.
Tips for bajra aloo ki roti. 1. Ensure that onions are finely chopped, to make rolling easier. 2. The dough should be soft. If it is hard, the rotis will break while rolling. 3. If you feel that rolling is difficult, then try rolling them between 2 sheets of plastic with enough bajra flour for rolling.
Enjoy bajra aloo roti recipe | bajra aloo paratha | potato bajra paratha | masala bajra roti | with step by step photos and video below.
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
- Divide the dough into 12 equal portions.
- Roll out a portion of the dough into a 150 mm. (6") diameter circle using a little bajra flour for rolling.
- Heat a non-stick tava (griddle) and cook the roti on a medium flame, using a little ghee, till it turns golden brown in colour from both the sides.
- Repeat steps 3 and 4 to make 11 more rotis.
- Serve immediately with a pickle of your choice.
Bajra Aloo ki Roti Video by Tarla Dalal
Nutrient values (Abbrv) per roti
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.