“Bajri Na Rotla” is a popular quite a popular Indian bread in western states of India. The best way to cook them is on a clay tawa but, if you don’t have it; normal tawa should do good. Rotla with onions and Lahsoon chutney accompanied with bit of jaggery is the staple meal in Southern Gujarat – Saurashtra. The process of making them is quite similar to “Phulka Roti” but the trick lies in kneading the dough. Bajri Rotla is best when accompanied with Gujarati Kadhi or Chokha Methi Nu Shaak.
Preparation time: 10 Minutes
Cooking Time: 15 to 20 Mins
2 cups of fresh bajri (black millet) flour
Wheat flour to dust
Luke warm water to knead the dough
Salt as per taste
Ghee (Clarified butter) to serve - optional
Sieve bajri flour along with salt and keep aside.
Bajri dough tends to dry up quickly. Therefore you need to work with little flour at a time to knead into dough. Take about 1/4th cup of flour. Add little luke warm water at a time to knead into a soft dough. Using pressure of your palm, keep kneading the dough for atleast 1 to 1 ½ minutes; to get nice and soft rotlas.
Once done, roll the dough into a ball and gently press with it down to get a small circle to work with.
Brush your working surface with wheat flour.
To roll out the rotlas; you can either use a rolling pin or can simply press the dough down with your hands and twist it a little as you do it. I recommend use of a rolling pin for beginners. Roll the rotlas evenly out into 4 ½ to 5 “diameter.
Carefully place the rotla on a hot clay or normal tawa. Sprinkle little water (about 1 tsp) over it to avoid cracks. Cook on low heat till the rotla easily comes off the tawa. Flip the rotla and continue to cook on another side. Once done, hold the rotla with tongs and roast it directly over heat till nice and puffed up. (This step is very similar to Phulka Rotis). Do not worry if the Rotla doesn’t puff up. Make sure it’s cooked.
Place the Rotla on to your serving plate and brush with melted ghee.
Continue to cook with same process for other portions as well.
Serve hot with your favorite gravy vegetable or daal
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