Bajra ki Roti (Indian Pearl Millet Bread)

• Servings: 2-3
• Kneading time: 7 minutes.
• Rolling time: 2 minutes (each).
• Cooking time: 3-4 minutes (each).
• Total time: 13 minutes.

Once upon a time Millet were the major parts of our great grandparents diet with time it was replaced with wheat as it begin to be called  as poor people diet and  about to vanish from our regular food intake. People reduced the consumption of millet, but new findings revealed the goodness of millet. Nowadays people understand the benefits of millet, especially fitness freaks necessarily include millet and millet flour in their diet.

Bajra is staple food for Rajasthan, especially in winter it is consumed regularly by villagers, they use it in  many different ways as Khichadi,  Roti etc… high in protein, healthy and delicious; filling and nutritious. Traditionally it can be served with gur-ghee (jaggery and clarified butter) and chutney or “Lal Maas” and “Baigan Bhurta”.

Ingredients:

• Bajra (Pearl Millet) flour: 2 cup
• Salt: 1 teaspoon (as per taste)
• Hot water: 1 cup
• Bajra (Pearl Millet) flour or wheat flour: ½ cup (for dusting)

Preparation:

1. Take a wide vessel; put flour and salt, mix well. Knead the mixture with help of hot water by putting it in small quantity. Knead the dough about 5-6 minutes; you can knead this in food processor too.

Method:

1. Divide the dough into 4-5 parts; here I rolled Roti to used rolling pin and cooking sheet (it made me easy to put rolled Roti on tawa) Roll this ball into the flour, put on the cooking sheet; roll this ball with the help of rolling pin gently with all around equal pressure, (it will be approximately twice thicker than normal chapatti).
2. Take a tawa (griddle), when it becomes hot (a bit hotter); Place the rolled Roti on this. Cook for a minute till it changes the colour (should be ¼ cooked), Turn the other side and cook it (this should be little more cooked than the 1^st side), brown spot should be visible.
3. Now turn the side of Roti on the tawa or you can roast Roti directly on the flame (hold the Roti with tongue and keep the Roti on flame from 1^st side) turn and roast all around as per your taste.
4. Now “Bajara ki Roti (Indian Pearl Millet Bread)”, is ready, smear ghee/butter to keep them soft, ghee enhanced the taste and flavour also. It can be served with, “Avocado salsa” and/or “Garlic chutney”.

Bajra ki Roti (Indian Pearl Millet Bread) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.