Bajri Ki Roti Recipe: A Delightful Indian Flatbread
Bajri Ki Roti, made from pearl millet flour, is a traditional Indian flatbread that beautifully encapsulates the essence of rustic Indian cuisine. This delightful recipe is not only rich in nutrients but also serves as a comforting staple in many households. Ideal for a wholesome dinner, these rotis are both gluten-free and diabetic-friendly, making them a perfect addition to your culinary repertoire. Let’s dive into this easy-to-follow recipe that yields soft and flavorful rotis.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bajra Flour (Pearl Millet) | 2 cups |
| Whole Wheat Flour | 1/4 cup |
| Salt | To taste |
| Ghee (Clarified Butter) | 1 tablespoon |
| Lukewarm Water | As needed to bind the dough |
Nutritional Information
| Nutritional Component | Per Serving |
|---|---|
| Calories | 180 |
| Protein | 4g |
| Carbohydrates | 36g |
| Dietary Fiber | 5g |
| Fats | 3g |
| Sodium | 10mg |
Preparation Time
| Task | Duration (minutes) |
|---|---|
| Prep Time | 15 |
| Cook Time | 30 |
| Total Time | 45 |
| Servings | 5 |
Instructions
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Prepare the Flour Mixture: Start by sifting together the bajra flour, whole wheat flour, and salt in a deep mixing bowl. This step not only combines the ingredients but also aerates the flours, contributing to a lighter texture in your rotis.
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Knead the Dough: Gradually add lukewarm water, about 1/4 cup at a time, to the flour mixture. Knead until the dough comes together into a smooth, pliable ball, reminiscent of the consistency you achieve with Makke Ki Roti dough.
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Rest the Dough: Once kneaded, lightly grease the dough with ghee, cover it with a muslin cloth, and allow it to rest for about 15 minutes. This resting period is essential for the flour to hydrate properly, which will make rolling easier.
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Prepare the Cooking Surface: While the dough is resting, heat a skillet or tava over medium heat. Lightly dust your rolling surface with a bit of whole wheat flour to prevent sticking.
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Shape the Rotis: Divide the rested dough into 6 to 8 equal portions. Take one portion and roll it out into a thick, round roti using a rolling pin. Alternatively, you can shape the roti by pressing it out with your fingers for a more rustic look.
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Cook the Roti: Place the rolled roti onto the pre-heated skillet. Cook for a few seconds on one side, until small bubbles start to form on the surface. Flip the roti and cook for a few more seconds on the other side.
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Roast Over Flame: Using tongs, lift the roti and roast it over direct flame until brown spots appear on both sides, giving it a delightful charred flavor.
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Repeat: Continue this process with the remaining portions of dough, stacking the cooked rotis in a container to keep them warm.
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Serve: Serve your Bajri Ki Roti immediately, generously smeared with white butter or ghee. Pair it with Lahsun Ki Chutney, Bharva Baingan, Panchmel Dal, and Mooli Raita for a satisfying and nutritious meal that the whole family will love.
Conclusion
Bajri Ki Roti is more than just a flatbread; it is a heartfelt representation of Indian culinary traditions. With its nutty flavor and delightful texture, it complements a wide array of dishes, making it an essential recipe to master. So gather your ingredients, roll up your sleeves, and enjoy the process of making this delectable roti that not only nourishes the body but also warms the soul.
