A rustic, gluten-free flatbread from Rajasthan, made from pearl millet flour. It has a nutty, earthy flavor and a slightly coarse texture, perfect for pairing with spicy curries or simply with a dollop of ghee and jaggery.
Prep25 min
Cook20 min
Servings4
Serving size: 1 serving
276cal
7gprotein
42gcarbs
9g
Ingredients
2 cup Bajra Flour (Also known as pearl millet flour)
0.5 tsp Salt (Adjust to taste)
1 cup Warm Water (Use as needed, the amount may vary)
2 tbsp Ghee (For serving)
Instructions
1
Prepare the Dough
In a wide bowl or parat, combine the 2 cups of bajra flour and 0.5 tsp of salt. Mix well.
Gradually add warm water, a little at a time, and start gathering the flour to form a shaggy dough.
Once the flour comes together, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes. This process is crucial for a smooth, crack-free roti.
The final dough should be soft, smooth, and pliable, similar to the consistency of chapati dough. It should not be sticky or too stiff.
Cover the dough with a damp cloth and let it rest for 15 minutes. Do not rest it for too long as it can become dry.
A creative twist on a Rajasthani classic! Tender, fiery Laal Maas mutton curry is shredded and stuffed into a flaky whole wheat paratha. It's a hearty, spicy, and unforgettable meal.
Aromatic Laal Maas with healthy Bajra Roti - a soul-satisfying and energy-giving meal!
This rajasthani dish is perfect for breakfast. With 1102.02 calories and 41.949999999999996g of protein per serving, it's a nutritious choice for your meal plan.
fat
2
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.
3
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.
4
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).
4
Serving size: 1 serving
826cal
35gprotein
60gcarbs
53gfat
Ingredients
500 g Boneless Mutton (Cut into 1-inch pieces)
200 g Curd (Whisked until smooth)
2 tbsp Ginger Garlic Paste
12 pcs Mathania Red Chilies (For authentic flavor. Can substitute with Kashmiri chilies for color and less heat.)
200 g Onion (About 2 medium onions, finely chopped)
4 tbsp Mustard Oil (Heat until smoking point for best flavor)
4 pcs Cloves
10 pcs Black Peppercorns
1 pc Black Cardamom
1 inch Cinnamon Stick
0.5 tsp Turmeric Powder
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
250 g Atta (Whole wheat flour)
1 tbsp Vegetable Oil (For the dough)
150 ml Water (For kneading the dough, use as required)
4 tbsp Ghee (For cooking the parathas)
2 tbsp Coriander Leaves (Finely chopped)
Instructions
1
Prepare Chili Paste & Marinate Mutton (35 minutes)
Soak the dried Mathania red chilies in 1 cup of hot water for 30 minutes until they are soft.
Drain the chilies (reserving the water) and grind them into a smooth, fine paste. Use a little of the soaking water if needed.
In a large bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, turmeric powder, and 1 tsp of salt. Mix thoroughly to coat the mutton. Let it marinate for at least 30 minutes.
2
Cook the Laal Maas Filling (50 minutes)
Heat mustard oil in a pressure cooker over medium-high heat until it just begins to smoke. Reduce the heat to medium.
Add the whole spices: cloves, black peppercorns, black cardamom, and cinnamon stick. Sauté for 30 seconds until fragrant.
Add the finely chopped onions and fry for 10-12 minutes, stirring occasionally, until they are deep golden brown.
Add the marinated mutton and sear on high heat for 5-7 minutes, stirring, until the mutton is browned on all sides.
Stir in the prepared red chili paste, coriander powder, and cumin powder. Cook for 5 minutes, stirring constantly, until the oil begins to separate from the masala.
Add 1 cup of water and the remaining 0.5 tsp of salt. Stir well, secure the pressure cooker lid.
Cook on high heat for 1 whistle, then reduce the heat to medium-low and cook for 25-30 minutes (or 6-7 whistles) until the mutton is fall-apart tender.
Allow the pressure to release naturally. Open the lid and turn the heat to high. Cook, stirring frequently, until all the liquid has evaporated and you are left with a very dry masala clinging to the mutton. This step is crucial for a non-soggy filling.
Turn off the heat. Stir in the garam masala and chopped coriander leaves. Allow the filling to cool completely.
3
Prepare Dough & Shred Filling (25 minutes)
While the mutton cooks, prepare the dough. In a mixing bowl, combine the atta, 0.5 tsp salt, and 1 tbsp vegetable oil.
Gradually add water and knead for 8-10 minutes to form a soft, smooth, and pliable dough. Cover with a damp cloth and let it rest for at least 20 minutes.
Once the mutton filling is cool enough to handle, use two forks or your hands to shred the meat into fine pieces. Ensure it's mixed well with the masala.
4
Stuff and Roll the Parathas (15 minutes)
Briefly knead the rested dough again and divide it into 8 equal-sized balls.
Take one dough ball, dust it with dry atta, and roll it into a small circle (about 4 inches in diameter).
Place a generous amount (about 2-3 tbsp) of the shredded laal maas filling in the center.
Bring the edges of the dough together, pleating as you go, and seal them at the top. Gently flatten the stuffed ball with your palm.
Lightly dust the stuffed ball with more atta and carefully roll it out into a 6-7 inch paratha. Apply even, gentle pressure to prevent tearing.
5
Cook the Parathas (15 minutes)
Heat a tawa (flat griddle) over medium-high heat.
Place a rolled paratha on the hot tawa. Cook for about 1 minute until small bubbles appear on the surface.
Flip the paratha and apply about 1/2 tsp of ghee to the cooked side.
Flip again after 45 seconds. Apply ghee to the other side.
Press down gently with a spatula, rotating and flipping every 30 seconds, until both sides are golden-brown with crispy spots. Each paratha will take about 3-4 minutes to cook.
Repeat for all remaining parathas, serving them hot off the tawa.
6
Serve
Serve the hot Laal Maas Parathas immediately with a side of cooling mint raita, plain curd, or a simple onion salad.
