Name: Bajra Roti
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: rajasthani
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)

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Chicken Banjara Curry with Bajra Roti - Nutrition Info & Recipe | CraftMyMeals | CraftMyMeals

Instructions

1
Prepare the Green Masala and Marinate Chicken
- In a blender, combine the cilantro, mint leaves, green chilies, ginger, and garlic. Blend into a coarse paste, adding 1-2 tablespoons of water if necessary to help it blend.
- In a large bowl, add the chicken pieces. Top with the prepared green paste, whisked yogurt, turmeric powder, and 1 teaspoon of salt.
- Mix thoroughly until every piece of chicken is evenly coated. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
2
Sauté Aromatics and Build the Curry Base
- Place a heavy-bottomed pan or kadai over medium heat and add the vegetable oil. Once hot, add the cumin seeds and allow them to sizzle and become fragrant for about 30 seconds.
- Add the finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they are soft, translucent, and have turned a light golden brown. This step is crucial for the gravy's flavor.
3
Roast Flour and Spices
- Reduce the heat to low. Add the besan (chickpea flour) and roast for 1-2 minutes, stirring constantly, until it releases a nutty aroma. This cooks out the raw taste.
- Add the coriander powder and cumin powder. Sauté for another 30-45 seconds until the spices are fragrant. Be careful not to burn them.
4
Cook the Marinated Chicken
- Add the marinated chicken along with the entire marinade to the pan. Increase the heat to medium-high.
- Sauté for 6-8 minutes, stirring occasionally. Cook until the chicken is sealed on all sides and the masala begins to thicken and release oil at the edges of the pan.
5
Simmer the Curry
- Pour in 1 cup of water and add the remaining 0.5 teaspoon of salt. Stir well to combine everything.
- Bring the curry to a gentle boil. Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes.
- Cook until the chicken is tender and cooked through. If using a meat thermometer, it should register 165°F (74°C). Stir once or twice during simmering to prevent sticking.
6
Finish and Garnish
- Remove the lid. Crush the kasuri methi between your palms to release its aroma and sprinkle it into the curry. Add the garam masala and the optional fresh cream.
- Stir gently and let it cook uncovered for another 2-3 minutes until the gravy has slightly thickened to your desired consistency.
- Turn off the heat and stir in the fresh lemon juice.
7
Rest and Serve
- Let the curry rest in the pan for 5-10 minutes. This allows the flavors to meld and deepen.
- Serve hot, garnished with extra cilantro if desired, alongside naan, roti, or steamed basmati rice.

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.
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).

Chicken Banjara Curry with Bajra Roti

Nutrition per Serving

Recipes in this Meal

1. Chicken Banjara Curry

Ingredients

2. Bajra Roti

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About Chicken Banjara Curry with Bajra Roti

Instructions

Ingredients

Instructions