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Saturday, 6 February 2016

Bajra Roti (Pearl Millet Flat Bread)

          Here are some simple and delicious Bajra roti (Pearl Millet Flat Breads). They are particularly healthy for those with gluten intolerance. To make them more appetizing, I added onion, ginger, green chilies, coriander leaves and other dry spices. Relish them hot with any side dish, chutney, yoghurt, pickles or butter. Please find below a step by step guide with pictures to prepare it. 

  • 1 cup Bajra flour(to make 2 rotis)
  • salt to taste
  • 1 onion, choppd finely
  • 1-2 green chilies, chopped
  • 1/2 tsp. ginger, grated
  • 2 tbsp. coriander leaves, chopped
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. red chili powder
  • oil to shallow fry

          In a bowl, mix all the ingredients, except oil. Knead into a dough by adding hot water. Cover and keep aside for 15-20 minutes.

          Divide into 2 equal portions. Take each portion and with the help of your fore fingers spread into a circle. Keep wetting your fingers while working on the dough.

          Make few holes on it and fry on a medium flame till one side is done. Drizzle some oil in the holes and around the edges.

          Flip it over after one side is done and cook the other side too. Transfer to a serving plate. To do the next roti, keep the backside of the tawa under running water for a few seconds to cool down.

          Grease the tawa again and make the next roti in the similar way. Serve them hot with pickles, chutney, butter, yoghurt or any side dish.

                                Mix all the ingredients.

                          Knead into a dough with some hot water. Keep aside for a while.

                          Form a circle directly on a greased tawa with your fore fingers 
                          and cook on a medium flame till one side is done.

                            Cook the other side too.

                          Place the hot tawa under a running water for a few seconds to 
                          cool down.

                          Serve them hot with any side dish, yoghurt, pickles, chutney or 

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