Also known as Pearl Millet, Bajra is full of amino acids and essential vitamins which are considered to be very good for our health. Mostly, for my lunch I make piping hot Phulkas or Laccha Parathas, so for a change, I thought of making Bajre Ki Roti. Quintessentially popular in Rajasthan, Bajre Ki Roti tastes superb with Spiced Buttermilk, Hare Pyaz Ki kadhi and Baingan Ka Bharta. Soft and scrumptious, Bajre Ki Roti tastes wonderful with a dollop of ghee and Gur ( Jaggery ) as well. Prepare this different Indian flatbread for a change. Here’s the recipe for making Bajre Ki Roti.
Bajre Ki Roti
- Bajre ka Atta / Pearl Millet Flour - 2 cups
- Salt - 1 tsp
- Warm water to knead the dough
- Transfer bajre ka atta in a bowl.
- Add salt and mix well.
- Add warm water little by little and make a soft dough.
- Take a small lemon sized ball from the dough and cover the remaining dough with a moist cloth.
- Mash the dough nicely using your palm until the dough is smooth.
- Dust little dry bajra flour on the working counter and gently roll the dough to make a 4-5 inch disc.
- If it’s difficult for you to roll the dough on a counter, you can try rolling it in between slightly greased plastic sheets.
- Heat a griddle.
- Once the griddle is hot, transfer the roti on the hot griddle.
- Cook from both the sides until brown spots appear.
- Hold the roti using a tog and cook on direct flame from both sides until nicely browned.
- Apply ghee on the roti.
- Make all the roti’s in the same manner.
- Serve hot with any dal or curry of your choice.