Bajri Ki Roti Recipe
Bajri Ki Roti Recipe is traditional Indian flatbread prepared with black millet flour. Bajra millet is grown certain parts of Northern India. Thickly rolled these rotis are cooked over charcoal in villages, smeared with plenty of freshly churned white butter and served with Lashun Ki Chutney and onions as a staple for farmers in the area. Extremely nutritious and very high on fibre, millets are a wholesome alternative to carbohydrates. You can serve Bajri Ki Roti with Bharva Baingan, Panchmel Dal and Mooli Raita to make a delicious lunch or dinner for the family.
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- 2 cups Bajra Flour ( Pearl Millet)
- 1/4 cup Whole Wheat Flour
- Salt , to taste
- 1 tablespoon Ghee
- Lukewarm Water , to bind the dough
How to make Bajri Ki Roti Recipe
To begin making the Bajri Ki Roti Recipe first sift the bajra flour, whole wheat flour and salt together in a deep mixing bowl.
Knead the dough well 1/4 cup of lukewarm water at a time, until it comes together in a smooth ball. The dough will be similar to what we prepare for Makke Ki Roti.
Grease the dough with ghee, cover with a muslin cloth and let rest for 15 minutes.
Meanwhile heat a skillet or tava over medium heat. Dust your rolling surface with little whole wheat flour.
Divide the dough into 6 - 8 equal portions and roll out a portion of the dough into a round and thick roti. You can shape the roti by pressing out a circle with your fingers as well.
Place the roti over the pre-heated skillet and cook it for a few seconds on one side or till a few bubbles appear on top.
Turn over the roti and cook the other side for a few more seconds. Lift the roti tongs and roast over the direct flame till brown spots appear on both the sides.
Similarly, prepare the remaining Bajra Rotis. Serve Bajra Roti immediately smeared with white butter or ghee along with Lahsun Ki Chutney orBharva Baingan, Panchmel Dal and Mooli Raita to make a delicious lunch or dinner for the family.