Bajra ki Roti

Bajra ki roti is Rajasthani in origin but it is very popular in northern region of India especially during winter season. Bajra churma (crumbled bajara roti) which is made with bajara roti is very popular. Plain bajara roties are crushed into small pieces with hand then desi ghee and crushed jaggery (Guar) are added to make churma then served hot.

Bajra roti is made from ground millet flour (Bajra ka atta). Traditionally ladies make thick bajra roties with their palms and slowly roast over kanda (cow dung cakes) in chulha (open cooking stove) that gives this roti a smoked flavor and served with homemade butter. These days we use rolling pin to roll roti and cook on tawa (griddle). Bajra flour has less adhesive strength which makes it difficult to make roti but with practice it becomes easier. Bajra roties goes well with sarson ka saag or any vegetable curry or lentils (Dals)   

 Directions for making the dough:

1. In a bowl add Bajra flour.
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2.  Add salt, Red chili powder,  asafetida (Hing) and mix them well.

3. Add little hot water at a time and use a spoon to mix because water is hot,
​    once you can touch the dough knead the dough for few minutes

4. Make a firm but not sticky dough, if the dough becomes sticky then add more
flour, if the dough is dry, then add some water. (Hot water makes gluten free
flour to bind and dough become pliable and easy to roll)5.  Knead the dough with wet hands and make smooth dough then make a ball
then cover it and keep it aside for at least half hour.

Directions for making the Bajra ki roti:

1.   Pre heat the tawa (cast iron flat griddle) on medium heat.2.   Take some extra whole wheat flour for dusting in a plate.

 3.  Knead the dough with wet hands for a minute, and then roughly divide the dough into 4 equal parts without forming into the balls.(Size of the balls depends how thick you want to make the roti)

4.  Now dust your hands with the flour and take a portion of the dough and roll it in between your palms into a ball.

5. Place the ball of dough into the flour and press flat, dusting both sides.

6.  Now place the dough on the rolling board or chakla (Indian roti rolling board) and with the help of a rolling pin (Belan) gently with light hands roll into a 5 “to 6 “circle or the size you prefer. While rolling the roti  to make roti even, move the rolling board around and try to avoid lifting and moving around the roti because it can break easily. You can sprinkle some dry wheat flour on the dough while rolling it so that it does not stick to the rolling pin. You won’t be able to make a perfect circle because this dough is just of that nature. Bajara roti is rolled thicker than regular wheat flour roti.

 7.  Now pick the roti and gently place the roti  on the hot  tawa (griddle), and let it
cook.8.  In about 30 seconds the Little bubble will start appearing, with the help of
spatula turns the  roti over to the other side and cook for 30 seconds. If the roti
sticks to the tawa (griddle), it is not hot enough, if it is too dark or burn it
means it is too hot adjust the heat accordingly.

9.   Once both side of the rori are cooked, then with the help of the tongs (chimta) gently lift the roti off the tawa (griddle) and immediately place it over the flame on the gas stove. With the tongs keep moving the roti in circular motion about all the time, cook from both sides over the flame.

10. When you see black or brown spots on both side of the roti, take it off the stove and slap it lightly over the cooking board to take the flour out, and then apply some butter or ghee. Serve the roti hot.

Tips:

1.  Bajra ki roti should be serve immediately hot because after keeping it even for sometime makes them dry and hard. So make sure you make it right when you’ll be serving it

2. If you have electric stove then take a rack and place it
over the burner, and then cook roti over the rack.

3.  If you have difficulty in rolling the roti then add 2 tablespoon of whole wheat flour in the dough, that will make it easier to roll the roti or use the  plastic sheets:  Follow the direction below for rolling the roti.

*  Take 2 sheets of plastic and spread one over the rolling board.

*   Knead the dough , grease your hands  and take a portion of the dough and roll
it in between your palms into a ball.

*    Place the ball of dough on the rolling board with the plastic sheet and press
flat. Now take the other sheet of plastic sheet and cover over the dough.

*  With the rolling pin roll the dough in to 6” circle or with ball of your palm press
the dough in circularmotion and make a circle.

*  Take the top plastic sheet off and very gently lift the bottom plastic sheet with
the roti on it and first transfer the roti on the right hand, remove the lower
plastic sheet then transfer on the hot griddle and follow the above process for
cooking from step 8.