Bajra Roti with Pitod ki 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).

Make the Tempering (Tadka)

• Heat 2 tbsp of ghee in a kadai over medium heat.
• Add 1 tsp of cumin seeds. Once they splutter, add the remaining 1/4 tsp of asafoetida.
• Add 1 tsp ginger paste and 2 slit green chilies. Sauté for 30-40 seconds until the raw aroma of ginger fades.
• Lower the heat completely. Add the remaining 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder. Stir for 10-15 seconds until fragrant, being careful not to burn the spices.

Simmer the Gravy

• While stirring continuously with a whisk, slowly pour the prepared curd-besan slurry into the kadai.
• Increase the heat to medium and continue to stir without stopping until the gravy comes to a rolling boil. This is the most critical step to prevent the curd from curdling.
• Once it boils, add the remaining 1 tsp of salt. Reduce the heat to low and let the gravy simmer for 5-7 minutes to thicken slightly and cook the raw besan.

Combine and Finish the Sabzi

• Gently slide the prepared pitod pieces into the simmering gravy.
• Cook for another 2-3 minutes, allowing the pitod to absorb the flavors. Do not overcook or stir too much, as the cakes are delicate.
• Turn off the heat. Sprinkle 1/2 tsp of garam masala and 2 tbsp of chopped coriander leaves over the top.
• Let the sabzi rest for 5 minutes before serving. Serve hot with roti, paratha, or steamed rice.