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Bajra roti recipe

Written By Sandhya Sharma on Friday, November 29, 2019 | Friday, November 29, 2019

                                  Bajra roti recipe

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Bajra roti is a popular Rajasthani flat bread, prepared during winters. We all know the benefits of Bajra ( pearl millet ) and it as it keeps your body warm, it is consumed during winters with jaggery.
Thought it seems a bit difficult to prepare recipe, you can make it in a easy way by following some tips. Our Grand mothers used to make it with hands and very perfectly wthout any cracks in it.
But it needs practise, so I have added some wheat flour to avoid the cracks. One thing you need is mitti ka tawa, without it this recipe is not going to be perfect at all. People do make it on skillet but it don,t taste good. So, let us start the recipe.

Recipe cuisine - Indian

Recipe course -Main

Preparation time - 20 minutes

Servings - 1 flat bread

Recipe ingredients:
3/4 cup pearl millet
1/4 cup wheat flour 
salt to taste
water as per requirement 
Recipe instructions: 
Combine the pearl millet, wheat flour and salt to taste in a bowl and knead a smooth dough with the help of water.
Dough should not be tight of very soft and it should not rest at all.
You need to immediately make the Bajra roti from the dough after it is kneaded smoothly.
Now make round ball of the dough and try to flattn it with the help of you hands as much as you can.
Dust some wheat flour on the rolling board, place the flattened dough over it.

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Dust some wheat flour over it as shown in the picture.
Roll with very light hands evenly.
Heat the mitti ka tava ( clay skillet ) on a high flame.
Place the bajra roti on it carefully.
After 3-4 minutes check with the help of a knife, if slightly cooked, flip it carefully as shown in the picture.
Now medium the flame and let it cook slowly.
Check in between, when it becomes hard and some brown and black spots appear, it is done.
Finally flip it again, raise the flame to high and press gently with a cloth and take care that no air escapes from it.
Check after 2 minutes if it rise and becomes crispy, it is done.
Turn of the flame. Apply cow ghee and serve immediately with jaggery, dal, sabzi.

 
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