Continuing with the Millets theme for Day3, Week 2 of BM #42, here is another millet which is easy to incorporate in our diet. This time the milet is in the form of a flour!!
Bajre Ki Roti is a classic Rajasthani staple. It is typically eaten with garlic powder, onion and green chillies. In many households, I understand that a little wheat flour is added as a binding agent. Please keep in mind that Bajra is a gluten free flour. So to counter that my MIL gave me a neat tip so as to make this a gluten free roti.
She says that by mixing the flour with boiling hot water and letting it cook in the steam makes it a more pliable and easy to handle. She make Jowar Roti (Jonna Rotte) also in the same way. She was very pleased when I told her about my success with these rotis!
Bajra Flour 1 cup
Water 1 cup
Salt 1/4 tsp (or to taste)
Oil less than 1/2 tsp
Method Of Preparation -
In a pan, boil water. After it comes to a rolling boil, pour the flour and switch off the stove.
Briskly mix the flour with a ladle, cover and let it cool. This is very important as the flour needs to get steamed.
After about 15 minutes, pinch small portions of the dough and knead between your palms. (I made 8 portions of the dough).
Take each portion of the dough and press it between two greased plastic sheets to form a 3-4 inch circle. (My MIL uses a puri press or a tortilla press for this).
Note that the oil used in this preparation is only to grease the plastic sheets which I should say is negligible
Transfer the pressed circle onto a heated griddle. Cook until small bubbles appear, flip and cook the underside by slowly applying pressure on the sides using a clean kitchen towel.
This will make the roti puff out . Remove and store in a hot pack. Continue making the rest of the rotis.
Serve with an accompaniment of your choice. We like to eat this with any leafy vegetable dal.
Preparation Time 35 min
Makes 8 (3 inch rotis)