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Thursday, 28 January 2016

Masaledar Bajra Roti (Spicy Pearl Millet Flat Breads)


          Here are some simple and delicious Bajra Roti or flat breads made out of millet flour. They are a healthy option in general and in particular for those with gluten intolerance. To make them more appetizing and appealing, I added onion, ginger, green chilies, spring onion, coriander and mint leaves and other dry spices. Some flax seeds too went into it and they can be relished with pickles, yoghurt, chutney, butter or any side dish. Please find below a step by step guide with pictures to prepare it.





  • 2 cups Bajra flour (To make 4-5 rotis)
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 2 green chilies, chopped
  • 1 tsp. ginger, grated
  • 1 onion, chopped
  • 2 tsp. flax seeds
  • 2-3 tbsp. coriander leaves, chopped
  • 2-3 tbsp. mint leaves, chopped
  • 2-3 tbsp. spring onion (green part), chopped
  • 1 tbsp. oil to knead
  • oil to shallow fry






          In a bowl combine all the ingredients, except oil to shallow fry. Add lukewarm water and mix it with a spoon first. Then with your hands knead into a dough. Cover and keep aside for 30 minutes.

          Divide into 4 equal portions. Take each portion and spread it on a greased non-stick tawa / griddle into a circle with the help of your fingers.

          Keep a bowl of water alongside for wetting your fingers while working on the dough. Spread it as thinly as possible. 

          Make few holes on it and fry on a low flame by drizzling some oil in the holes and around the edges. When one side is done, carefully flip it over and cook the other side too. 

          You need to keep two tawas / griddles to make similar rotis with the remaining dough. Another alternative is to place the back side of the tawa under running water for a few seconds to cool it down.

          Grease the tawa again and continue making similar rotis. Serve them hot with pickle, yoghurt, butter or any side dish.





                         In a bowl, take all the above mentioned ingredients, except oil to 
                         shallow fry.




                           Mix everything well.




                         Knead a dough with required amount of hot water. Cover and 
                         keep aside for 30 minutes.




                          Divide into 4 equal portions.




                          Roll out each portion directly on a greased tawa with the help 
                          of your fingers.




                          Fry on both sides on a low flame till done.




                          Place the back side of the hot tawa under a running water to cool 
                          down in order to prepare the next roti.




                         Serve them hot with either pickles, yoghurt, butter or any side dish.








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