👩🍳INGREDIENTS
- 1 cup bajra flour (pearl millet flour – fresh and finely ground)
- ¼ tsp salt (or to taste)
- Hot water – as needed to knead the dough
- Ghee or butter – for smearing (optional but heavenly)
- Dry flour – for dusting while rolling (optional)
- Optional Additions for extra flavor:
- 1 tsp ajwain (carom seeds)
- ½ tsp jeera (cumin seeds)
- Finely chopped green chilies
- Fresh coriander leaves (finely chopped)
👩🍳Recipe
- 🕒 Preparation Time:
- 15 minutes prep
- 10 minutes cooking
- 1️⃣ Make the Dough:
- In a bowl, take 1 cup of bajra flour and add a pinch of salt (if using).
- Gradually add warm water and mix until it begins to form a dough.
- Knead into a smooth, soft dough. Rest for 5–10 minutes.
- Tip: If the dough feels dry, dip your fingers in warm water and continue kneading.
- 2️⃣ Rolling the Roti:
- Method 1 – Traditional (by hand): Take a small dough ball, flatten with palms, dust
with dry flour, and pat into a 6-inch circle.
- Method 2 – With Rolling Pin: Use parchment/plastic to gently roll using light pressure.
- 3️⃣ Cook the Roti:
- Heat a tawa on medium flame. Place the rolled roti and cook one side for 30–40 seconds till bubbles
appear.
- Flip and cook the other side while pressing gently to puff it.
- Flip again to get light brown spots on both sides.
- Remove and smear with ghee or butter.
- 🍽️ Serving Suggestions:
- Serve hot with:
- Sarson da Saag
- Baingan Bharta
- Gur (jaggery) & white butter
- Buttermilk / Chaas