BAJRA ROTI ( MILLET CHAPATI)

BAJRA ROTI ( MILLET CHAPATI)

Not many people are fond of Bajra roti. I love it. If you know how to make it you will really love it. Some people avoid because of the texture and taste of the flour. But, it depends on how you make it.  I add Ajwain (Carom seeds) and wheat flour in the millet flour. This makes the roti softer not dry in texture. Serve it with garlic chutney on the side. Some also serve it with aubergine curry or any sort of curries. 

Makes 4

Time; 1 Hour

2 cups bajra flour ( millet flour)

Salt

1 tsp carom seeds ( ajwain)

1 1/2 or less hot water

1 tbs ghee/oil

4-5 tbs wheat flour ( atta)

Extra ghee for brushing or butter 

Method

Boil the water in a pot with salt and ghee/oil. When it comes to rolling point add the millet & wheat flours. Stir properly till all comes together. Remove from the heat. Let it cool to handle.

Rub some ghee on your hands to knead the dough. Bring it together and divide into  4 equal balls.

Take 2 plastic sheets or greaseproof papers and grease with the oil/ghee. Place the ball in the centre and place the other sheet of plastic/greaseproof paper on top, gently roll or using your fingers ad palm, flatten it to a roti.

Carefully lift the roti from the paper and place it on the heated pan. Cook one side on medium heat for 3 to 4 minutes and then turn the side. In the end, before serving, let it cook on direct flame for few seconds on each side. 

Brush hot ghee or butter and serve hot with garlic/lahsun chutney and aubergine curry.