Though Bajra is grown only in certain parts of Rajasthan Bajra rotis are relished all over the state. These are thickly rolled, cooked on Tava, and then roast over an open flame till brown spots appear. Knead the dough with warm water as the dough become pliable and easy to knead and roll. This helps in getting pearl millet roti a soft texture.
Ingredients
1 cup bajre ka atta /Pearl millet flour
1 cup water
1 tsp salt
Ghee or butter for serving
Procedure
Firstly pour the water into a saucepan, add salt and turn on the heat.
Allow the water to come to a boil. Once the water starts to boil, reduce the flame and add in the flour. Do not stir, let it stay like that for about 1 to 2 minutes.
After two minutes turn off the flame, and with the back of the wooden spoon mix it well. Allow it to cool down.
It should take about 10 minutes. Now transfer the dough to a plate and knead it to a soft dough. Knead it really well till it becomes soft and pliable.
Once it is soft, divide it into equal size balls.
Start rolling the roti, dusting with the flour. While rolling roti you can see the sides are uneven since bajra doesn't have gluten.
You should knead each small ball before rolling it out, and then coat it with the bajra flour and lightly flatten it with your fingers. And then start rolling roti.
Place the rolled out roti onto the hot pan and reduce the flame to the lowest. While the roti is getting cooked roll out the next roti in the same way.
Meanwhile, once the small bubbles start to form on top of the roti flip them over immediately.
Cook the rotis on both sides and top it with ghee or butter
Serve the rotis with any curry or dal of your choice and enjoy.
Comments