Bajra ni rotli
Thank you Neera Karia for sharing this recipe of bajra ni rotli with me. So many people don’t eat wheat these days so this is very useful. The rotlis turned out so soft and delicious and what’s more they were easy to roll out thin. I made these rotlis to go with mung and the combination was excellent. I love that this combination is healthy and quick to make
I share this in the hope many of you will make these rotlis
1 cups millet flour
1 cups water
1 teaspoon salt
1 teaspoon oil
flour for dusting
In a pan,add water and salt and bring to a boil. lower the heat add bajra flour and mix with spatula.Once well combined turned the heat off cover the lid let rest for 2 to 3 minutes. Transfer the dough in a large bowl and knead until smooth. Divide the dough into 8 equal parts, take one portion and flatten gently with your palms. Place on the rolling board / patlo dusting wih dry flour to prevent from sticking on the patlo. Begin rolling into a disc and place onto the heated tawa. Roast on one side for about 20 seconds and flip it over to let the other side roast. Press gently with a tea towel to puff it up. Once roasted place the rotli on a plate, spread the ghee and enjoy bajra ni rotli with masale daar mag.
jikoni 