Bajra Roti with Kachri Chutney

Shape the Rotis

• After resting, knead the dough again for one minute.
• Divide the dough into 8 equal portions and roll them into smooth, crack-free balls.
• Take one ball of dough. Dust your palms with a little dry bajra flour.
• Gently flatten the ball and start patting it between your palms, rotating it as you go, to form a thin disc of about 4-5 inches in diameter. This is the traditional method.
• For an easier method, place a dough ball on a piece of parchment paper or a plastic sheet. Flatten it slightly, cover with another sheet, and use a rolling pin to gently roll it into a 4-5 inch circle of about 1/4 inch thickness.

Cook the Rotis

• Heat a cast-iron or earthen tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
• Carefully lift the rolled roti and place it on the hot tawa.
• Cook for about 45-60 seconds on the first side, or until you see small bubbles and the color changes slightly.
• Flip the roti using tongs and cook the other side for about a minute until light brown spots appear.
• For a soft, puffed roti, you can now place it directly on a low open flame using tongs. It will puff up in seconds. Flip to cook both sides evenly. Alternatively, press the roti gently on the tawa with a folded kitchen towel to help it puff up.
• Repeat the process for all the remaining dough balls.

Serve

• Once cooked, remove the roti from the heat and immediately brush it generously with ghee.
• Serve the hot Bajra Roti with Rajasthani curries like Gatte ki Sabzi, dal, or simply with a dollop of white butter (makhan) and a piece of jaggery (gur).