How To Make Bajra Roti At Home
Bajra, also known as pearl millet in English, is a wonderful grain that has gained immense popularity until recently, primarily because it has been found to be gluten free. Originating from the Indian state of Rajasthan, it goes well with any vegetarian or non-vegetarian dish, especially with curries. OneHowTo.com believes that if you want to taste a delicacy, you do not need to go and search for a good restaurant. We have already told you how to make a curry sauce from scratch, how to make indian chicken curry for toddlers and many other recipes. Now, it’s time to learn how to make bajra roti at home.
Put the millet flour in a deep, large mixing bowl. Add salt to it. Pour small amount of warm water over the flour and start blending. Keep mixing until the water and flour start coming together. Do not pour too much water, as the dough may become sticky. Add little at a time to knead the dough properly. The dough that you make with this flour should be medium firm. When done, cover the dough with a cling film, and keep it aside for 10-15 minutes.
Heat a griddle or tawa on medium flame.
Divide the dough into several portions of equal size. With 2 cups of flour, you should get 7-8 portions. Roll the portions between your palms to make them smooth balls.
Lightly flour the rolling board or surface with some millet flour. Take one dough ball and press to make it flat. Use a rolling pin to give a circular shape to this ball. It should be about 6" in diameter and 8mm in thickness. Pick up this circle from the rolling board, and place it on the hot griddle or tawa.
Within a few seconds, you will see small bubbles rising on the surface of this roti. This is the time you should give it the first flip. Use a spatula to turn it over. When you flip it for the first time, drizzle some ghee on the upper surface of the roti, and spread it well. Flip it again in a few seconds and drizzle ghee on this second surface too.
The bajra roti will be done when both sides become golden brown and slightly crispy. Repeat this process with each dough ball separately.
Enjoy them hot with any dish of your choice. In India, it is usually served with urad ki dal and patori.
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