A traditional Gujarati flat-bread / rotla recipe of bajra served best with baingan bharta / Jaggery & ghee / Garlic chutney. The roti made from these flours are quite healthy too. It is traditionally cooked on clay pan (Mati ni Tavdi) above brick chula or brick stove. Bajri rotlas are famous in whole gujarat but it is a a specialty of the kathiyawad / kutch region.
INGRIEDIENTS
1 cup Pearl millet flour (Bajri no lot)
Water as needed
Salt to taste
PROCEDURE
Let heat a clay pan or a non stick pan. In a bowl mix bajra flour with required amount of water and salt and kneed into firm dough. The dough should be soft enough to be pressed into a roti with your hand but firm enough to hold its shape. Wet your palms slightly with water, place a medium size ball of dough in between your palms, gently press and flatten the ball, after placing the slightly flattened ball in hand, you go on patting it , just like slowly clapping the palms with dough in between. You will have to wet your palms from time to time in order not to let dough stick to your palms. Keep on expanding rotla this way until you get it of your desired size.
Once the rotla is completely round and unbroken , place it slowly on hot clay pan and let it cook for some time. When half cooked on one side, turn it to another side and cook it. Once fully cooked take it out from clay pan and apply ghee above it and serve hot. Bajri rotla can be served with baigan bhartha (Rigan nu bhrtu), Lasan chutney (Garlic chutney) and also with curshed jaggery and pur ghee.
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INGRIEDIENTS
1 cup Pearl millet flour (Bajri no lot)
Water as needed
Salt to taste
PROCEDURE
Let heat a clay pan or a non stick pan. In a bowl mix bajra flour with required amount of water and salt and kneed into firm dough. The dough should be soft enough to be pressed into a roti with your hand but firm enough to hold its shape. Wet your palms slightly with water, place a medium size ball of dough in between your palms, gently press and flatten the ball, after placing the slightly flattened ball in hand, you go on patting it , just like slowly clapping the palms with dough in between. You will have to wet your palms from time to time in order not to let dough stick to your palms. Keep on expanding rotla this way until you get it of your desired size.
Once the rotla is completely round and unbroken , place it slowly on hot clay pan and let it cook for some time. When half cooked on one side, turn it to another side and cook it. Once fully cooked take it out from clay pan and apply ghee above it and serve hot. Bajri rotla can be served with baigan bhartha (Rigan nu bhrtu), Lasan chutney (Garlic chutney) and also with curshed jaggery and pur ghee.
Visit: http://gujarativangi.weebly.com
Please do take a little time to comment on the recipes, as your feedback means a lot to me. And don't forget to share the recipes on your favorite social networks. Thanks.