Saturday, October 19, 2013

Bajra / Sajje / Pearl Millet Roti


Bajra / Sajje / Pearl Millet Flour - 2 1/2 cups + for dusting
Water - 1 cup (approximately)
Salt to taste


  1. Boil water.
  2. In a large mixing bowl, take bajra flour and salt.
  3. Add 3/4 cup of hot water. Mix with a fork.
  4. Once it cools down to handle with your palm, knead it into a smooth dough. The dough must be soft and pliable but not stick to your palm. Add the remaining water, only if required.
  5. Make large lemon sized dough balls.
  6. Heat a griddle.
  7. Sprinkle some flour on a flat surface or chakla.
  8. Dust a dough ball with flour and place it on the chakla. 
  9. Dust your palm slightly and using the heel of your hand, beat the dough ball, slowly sliding your palm to spread it into thin disc.
  10. Dust the disc with little flour if required.
  11. Carefully remove the disc from the chakla and place it on the preheated griddle.
  12. When small bubbles appear, flip the side and roast until small brown specks are formed.
  13. Remove from griddle and place it directly on full flame to fluff it up.
  14. Top it butter and serve hot with lahsun ki chutney or any gravy/curry of your choice.


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