Number of Rotis: 6-8
How long it takes: 30 minutes
Bajra/pearl millet has a nutty flavour and crunchy texture. It has a lot of health benefits and is also glutten free and it has anti allergic properties too. It has to be consumed preferably in winter to avoid any digestive problems and discomfort. I prepared this roti a couple of times and everybody enjoyed it at home. It can be relished with any spicy side dish or even with raw onions rings, chutney powder and pickle. Here is my version of the dish:
What you need to have:
1.Bajre ki atta – 1 and 1/2 cup
2. Wheat atta – 1/2 cup
3. Roasted cumin powder – 1 teaspoon
4. Kalonji seeds (nigell seeds) – 3/4 teaspoon
5. Salt – as per taste
Ingredients of Bajre ki roti
What you do with what you have:
1. Sieve both the att in the atta siever. Place a spatula with 1 teaspoon cumin seeds in it and roast it till done. On cooling powder the same. Add it to the mixed atta and also add kalonji seeds and salt too as shown in the image below.
Kalonji, cumin powder, salt added to atta mix
2. Transfer the above mix to a wide bowl and add boiling water to it slowly and mix it with a wooden spatula to make a uniform dough.
Boiling water being added
3. Make a soft dough by kneading it with your hands like chapati dough. Pinch out lemon size dough from it and roll it to required thickness on a thick plastic sheet dusting it in bajre atta.
The dough, pinched out ball & the rolled roti
4. Place a roti skillet on medium flame and on heating place rolled roti on it and roast it.
Roti being roasted
5. Flip it and roast it on the reverse.
Roti being roasted on the reverse
6. Again roast and it will puff up if pressed with a wooden spatula on all sides of the roti.
Roti being roasted as it puff up
7. Enjoy with chutney powder, wet chutney, lemon pickle and also onion rings!!!!! Yummmmmm
Ready to serve bajre ki roti with cilantro chutney & pickle
How long it takes:
1. Since bajra flour can’t be knead with normal water, we need to add hot water and wheat atta for getting a better texture to make roti.
3. Roti skillet also should be totally dry else while roasting the roti it will not puff up if it is oily.
4. While making the dough as well the vessel in which we make the dough should be also dry and free of oil.