rajasthaniMediumvegetariannut freesoy free
Bajre ki Roti
POPULARITY
0.0/5
TASTE SCORE
6/10
A rustic, gluten-free Indian flatbread from Rajasthan made with pearl millet flour. It has a nutty, earthy flavor and pairs wonderfully with spicy curries and a dollop of white butter.
SERVINGS
4
INGREDIENTS
For 4 servings
NUTRITION · PER SERVING
321
321
CALORIES · 2 PIECES
Protein8g · 10%
Carbs44g · 55%
Fat14g · 39%
Fiber6g
Sodium292mg
Potassium219mg
Phosphorus257mg
INSTRUCTIONS
4 steps. 15 minutes total.
4 STEPS
- 1
In a large bowl, combine the bajra flour and salt
- a.Gradually pour in hot water while mixing with a spoon. Be careful as the water is hot. Once the mixture is cool enough to handle, knead it for 3-4 minutes to form a smooth and pliable dough. It should not be too soft or too stiff.
- 2
Divide the dough into 8 equal-sized balls
- a.Take one ball and knead it again for 30 seconds to make it smooth. Flatten the ball and start patting it between your palms to form a 4-5 inch circle. Alternatively, place the dough ball on parchment paper, cover with another sheet, and gently roll it out with a rolling pin.
- 3
Heat a tawa (griddle) over medium-high heat
- a.Carefully place the shaped roti onto the hot tawa. Cook for about 45-60 seconds on the first side, until you see light brown spots. Flip the roti and cook the other side for another minute, pressing gently with a spatula. Using tongs, lift the roti and place it directly on an open flame. It should puff up. Cook for 10-15 seconds per side until nicely browned.
- 4
Remove the roti from the flame and place it on a serving plate
- a.Immediately apply a generous amount of ghee on top. Repeat the process for the remaining dough balls. Serve the hot Bajre ki Roti with dal, vegetable curry, or garlic chutney.
PRO TIPS
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use hot or warm water to knead the bajra dough. This helps activate the starches and binds the gluten-free flour.
- 2Knead the dough for each roti separately just before rolling. This prevents the dough from drying out and cracking.
- 3If you find it difficult to pat the roti with your hands, roll it gently between two sheets of parchment paper or plastic wrap.
- 4Cook on a medium-hot tawa. If the tawa is too hot, the roti will burn on the outside while remaining raw inside.
- 5For a softer texture, you can add 1 tablespoon of whole wheat flour to the bajra flour, but note that it will no longer be gluten-free.
- 6Serve immediately with a generous amount of ghee or white butter for the best taste and texture.
RECIPE VARIATIONS
Adapt it for your goals.
vegan
Vegan
Simply replace the ghee with a neutral-flavored oil or a vegan butter substitute for cooking and serving.
kid friendlyKid friendly
Make the rotis more nutritious and appealing by adding 1/4 cup of grated carrots or finely chopped spinach to the dough.
high proteinHigh protein
Mix in 2 tablespoons of sesame seeds (til) or finely chopped fresh fenugreek leaves (methi) into the dough for added flavor and nutrients.
PAIRS WELL WITH