Bejar ki Roti with Papad ki Sabzi

Instructions

1. 1

   Prepare the Flour Mixture

   • In a large mixing bowl (parat), combine the whole wheat flour, sorghum flour, and gram flour. Whisk them together to ensure they are well mixed.
   • Add the dry spices: cumin seeds, turmeric powder, red chili powder, and salt. Mix again.
2. 2

   Knead the Dough

   • Add the finely chopped onion, green chili, grated ginger, and fresh coriander leaves to the flour mixture. Use your hands to incorporate them evenly.
   • Add 1 tablespoon of ghee to the mixture. Rub it in with your fingertips until it resembles coarse breadcrumbs. This process, called 'moyan', makes the roti softer.
   • Gradually add warm water, a little at a time, and knead to form a firm but pliable dough. The dough should not be too soft or sticky. Avoid over-kneading.
   • Do not rest this dough for a long time. Proceed to make the rotis within 5-10 minutes, as the onions will release water and make the dough sticky.
3. 3

   Shape and Roll the Rotis

   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one ball and flatten it between your palms. Dust it lightly with dry whole wheat flour.
   • Place it on a rolling board and gently roll it into a circle about 5-6 inches in diameter. These rotis should be slightly thicker than regular chapatis to prevent tearing.
   • If the edges crack, gently press them back together. You can also pat the dough with your palms to shape it.
4. 4

   Cook the Rotis

   • Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
   • Carefully place the rolled roti on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles appear on the surface.
   • Flip the roti using tongs. Cook the other side for about 1-1.5 minutes until light brown spots appear.
   • Flip it again. Drizzle about 1/2 teaspoon of ghee on the top surface and spread it evenly with a spatula.
   • Flip once more, apply ghee to the other side, and gently press the roti with the spatula, especially around the edges, to ensure it cooks through evenly.
   • Cook until both sides are golden brown and crisp. Repeat the process for all the remaining dough balls.
5. 5

   Serve

   • Serve the Bejar ki Roti immediately while hot. It pairs wonderfully with Rajasthani gatte ki sabzi, lehsun ki chutney (garlic chutney), dal, or a dollop of white butter.