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)

CraftMyMeals

Ker Sangri Anda Bhurji with Bajra Roti - Nutrition Info & Recipe | CraftMyMeals | CraftMyMeals

Instructions

1
Prepare the Ker Sangri
- Rinse the dried ker sangri mix thoroughly under running water.
- Soak the mix in 4-5 cups of water for at least 6-8 hours, or preferably overnight. This step is crucial for rehydration and removing bitterness.
- After soaking, drain the water completely and rinse the ker sangri again 2-3 times.
2
Cook the Ker Sangri
- Transfer the soaked and rinsed ker sangri to a pressure cooker.
- Add 1-2 cups of fresh water and 1/4 tsp of salt.
- Pressure cook on medium heat for 2-3 whistles, or about 15 minutes, until tender.
- Allow the pressure to release naturally. Drain any excess water and set the cooked ker sangri aside.
3
Sauté the Aromatics
- Heat ghee in a wide, heavy-bottomed pan (kadai) over medium heat.
- Add the finely chopped onions and sauté for 5-7 minutes until they become soft and translucent.
- Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
4
Create the Masala Base
- Add the chopped tomatoes to the pan and cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
- Add the dry spice powders: turmeric, red chili, coriander, cumin, and amchur powder, along with 1 tsp of salt.
- Stir well and cook the masala for 2-3 minutes until it becomes fragrant and you see the ghee separating at the edges.
5
Combine with Ker Sangri
- Add the cooked and drained ker sangri to the masala in the pan.
- Gently mix everything together, ensuring the ker sangri is evenly coated with the spices.
- Sauté for 3-4 minutes, allowing the ker sangri to absorb the flavors of the masala.
6
Add and Scramble the Eggs
- In a separate bowl, crack the eggs and whisk them with the remaining 1/4 tsp of salt.
- Reduce the heat to low. Pour the whisked eggs over the ker sangri mixture.
- Let the eggs cook undisturbed for 30-40 seconds until the edges begin to set.
- Using a spatula, gently fold and stir the mixture. Continue cooking for 3-4 minutes until the eggs are just set but still moist and creamy.
7
Garnish and Serve
- Turn off the heat. Sprinkle the garam masala over the bhurji and give it a final gentle stir.
- Garnish with freshly chopped coriander leaves.
- Serve immediately with hot rotis, parathas, or as a side dish.

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).

Ker Sangri Anda Bhurji with Bajra Roti

Nutrition per Serving

Recipes in this Meal

1. Ker Sangri Anda Bhurji

Ingredients

2. Bajra Roti

Similar Meals You Might Like

Safed Maas, Tawa Paratha and Onion Salad

Murgh Khada Masala, Phulka and Lehsun Chutney

Bhuna Kukda, Paratha and Mint Raita

Rajasthani Chicken Curry, Phulka and Onion Salad

Khad Khargosh, Bajra Roti and Lehsun Chutney

Mohan Maas, Bejar ki Roti and Sirke Wale Pyaaz

About Ker Sangri Anda Bhurji with Bajra Roti

Instructions

Ingredients

Instructions