Bajra Roti with Ker Sangri Sabzi

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).

Sauté and Finish the Sabzi

• Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This removes its pungent raw smell.
• Reduce the heat to medium-low. Add the cumin seeds, asafoetida, and broken dried red chilies. Sauté for 30-40 seconds until the seeds crackle and become fragrant.
• Turn the heat to the lowest setting. Slowly pour in the yogurt-spice mixture, stirring continuously.
• Cook this masala for 5-7 minutes, stirring constantly, until it thickens and you see oil separating from the sides.
• Add the cooked ker sangri, raisins (if using), and the remaining 1/2 teaspoon of salt. Gently mix to coat everything evenly with the masala.
• Pour in 1/4 cup of water, stir, and cover the pan. Let it simmer on low heat for 5-6 minutes for the flavors to meld together.
• Uncover, add the amchur powder, and give it a final mix. Cook for one more minute.
• Turn off the heat. Serve hot with bajra roti or phulka.