Bajra Na Rotla Recipe – A Traditional Gujarati Pearl Millet Bread
Introduction:
Bajra Na Rotla, also known as Bajra Roti, is a cherished traditional bread from Gujarat, made using pearl millet flour. It’s a simple and rustic flatbread with a rich taste and hearty texture, often enjoyed during the winter months. It pairs wonderfully with a variety of accompaniments like Ringna No Olo, Green Chilli Pickle, or Baingan Bharta. Traditionally cooked on a clay skillet, this rotla offers a perfect balance of flavors and nutrition. With its high protein content and abundant minerals like iron, calcium, magnesium, and zinc, Bajra Na Rotla is not only a delicious meal but also a nutritious addition to your diet, especially suitable for those looking for diabetic-friendly options. The joy of savoring it hot off the skillet makes this dish all the more special.
Cuisine:
Gujarati Recipes
Course:
North Indian Breakfast
Dietary Information:
Diabetic Friendly
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bajra Flour (Pearl Millet) | 1 cup |
| Salt | To taste |
| Water | As required |
Preparation Time:
20 minutes
Cooking Time:
40 minutes
Total Time:
1 hour
Instructions:
-
Prepare the Dough:
- Begin by placing the bajra flour and salt in a wide-mouthed bowl.
- Gradually add water, a little at a time, mixing it into the flour until you form a stiff dough. Be careful not to add too much water at once.
- Once the dough is ready, cover it with a cloth and allow it to rest for about 10 minutes. This helps the flour absorb the water fully.
-
Knead the Dough:
- After the dough has rested, knead it gently for a minute to make it smooth.
- Divide the dough into 6 equal portions, which will give you 6 rotlas.
-
Prepare the Skillet:
- Preheat your iron skillet or tawa on medium heat. Traditionally, this rotla is cooked on a clay skillet, but an iron skillet works perfectly fine.
- If using a clay skillet, ensure it is well-preheated to get the right texture on the rotla.
-
Shape the Rotla:
- Wet your palms and take one portion of the dough. Roll it into a ball and place it on a flat surface.
- Gently flatten the ball with your palms into a round shape. If any cracks appear on the edges, pinch them together using your fingers to seal the dough. If the dough is sticky, dust it with some dry flour.
-
Cooking the Rotla:
- Once the dough is flattened, carefully transfer it onto the preheated skillet.
- Let it cook for a few seconds on one side, then flip it gently using a spatula. Lower the heat to medium-low.
- Allow the rotla to cook slowly on the second side. Flip it again and cook it on low heat for a few more minutes. You’ll notice the rotla beginning to puff up—this is a sign that it’s cooking perfectly.
- If the rotla doesn’t puff up, don’t worry. Simply ensure it’s evenly cooked on both sides.
-
Serve Hot:
- Repeat the process for the remaining portions of dough.
- Once all the rotlas are cooked, serve them immediately. Bajra Na Rotla tastes best when served fresh and hot straight from the skillet.
- You can serve it with jaggery and butter for a traditional touch or pair it with Ringna No Olo (roasted eggplant mash) for a delightful Gujarati meal.
- It also goes well with Green Chilli Pickle (Gujarati Raiwala Marcha) or Baingan Bharta (Mashed Eggplant) for a wholesome meal.
Serving Suggestions:
- Bajra Na Rotla is best served straight from the stove. If it cools down, it can become dry and lose its rich texture.
- Enjoy it with Green Chilli Pickle (Gujarati Raiwala Marcha) for an extra zing, or pair it with Baingan Bharta and Tomato Onion Cucumber Raita for a complete meal.
- For an authentic Gujarati experience, serve it alongside Ringna No Olo, a flavorful roasted eggplant dish that perfectly complements the earthy taste of Bajra Na Rotla.
Nutritional Information (Approximate per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Protein | 4g |
| Carbohydrates | 30g |
| Fiber | 5g |
| Sugars | 0g |
| Fat | 2g |
| Iron | 2mg |
| Calcium | 35mg |
| Magnesium | 50mg |
| Zinc | 1mg |
Note: Nutritional values are estimates and may vary based on portion sizes and specific ingredients used.
Tips for Perfect Bajra Na Rotla:
- Use warm water while making the dough for better consistency.
- Rest the dough before kneading it for a softer texture.
- Don’t overcook the rotla on high heat as it can make it dry. Cooking it slowly on low heat ensures it cooks thoroughly and puff up nicely.
- Use a damp cloth or greased plastic sheet if you find it difficult to flatten the dough by hand on a flat surface.
This Bajra Na Rotla recipe brings out the true essence of Gujarati cuisine. It’s not just a filling, healthy breakfast but a slice of tradition, best enjoyed with family and friends. Try it today, and bring a little piece of Gujarat to your table!
