Monday, 7 December 2015

Bajre ki Roti

Bajre ki Roti is one of popular flat breads in the state of Rajasthan, Haryana, Maharashtra and Gujarat in India. Bajra is one the most common grains consumed widely in rural India. Thickly rolled bajra ki roti has a nutty flavour and crunchy texture. Bajre ki roti goes well with white butter, ghee, jaggery, sabji, chutney, Karhi or curd. It has to be consumed preferably in winter to avoid any digestive problems.

Bajre ki Roti
Ingredients
Bajre ka Atta (millet flour) – 2 cups
Salt to tastetaste

Method
Mix bajre ka atta and salt. Add warm water and knead well to make a smooth and pliable dough. Make medium sized balls. Heat tawa. Take a dough ball and pat with wet hands to form a round shape like a thick roti (dough ball can also be rolled into a circle by placing it between two sheets of plastic and using little flour for dusting). Place roti gently on hot tawa and cook for few seconds. Turn over the roti and cook the other side for few more seconds. Now lift the roti with a pair of tongs and roast over open flame till brown spots appear on both sides. Make remaining rotis in the same way. Serve immediately with white butter or ghee.
Bajra has numerous health benefits and is also gluten free. It is excellent for diabetics. It has high fiber and complex carbohydrates which helps in keeping full for a longer period. Bajra contains niacin, a vitamin that plays a crucial role in lowering cholesterol levels.