Bajre ki roti
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Thick pearl-millet flatbread patted by hand and baked on a tava or over a chulha, eaten with white butter, jaggery and greens.
Region: HaryanaOccasion: Winter mealsTime: 30 minServes: 4Vegetarian
Ingredients
- 2 cups bajra flour
- A pinch of salt
- About ¾ cup warm water
- Desi ghee or white butter to serve
Method
- Knead the flour and salt with warm water, a little at a time, pressing with the heel of the hand until the dough is smooth. Knead only enough for one or two rotis at a time.
- Take a ball of dough, wet your palms and pat it between them into a thick round. You can also press it out on a wet cloth.
- Place it on a hot tava and cook until the underside firms up, then flip.
- Cook the second side, then roast directly over the flame or press with a cloth until it puffs in places.
- Spread ghee or white butter on top and serve hot with saag, jaggery or chutney.
History
Pearl millet has been grown in the drier parts of Haryana for centuries because it needs little water.
Significance
Bajre ki roti with white butter and jaggery is a classic Haryanvi winter meal. It is also one of the millets promoted in India's International Year of Millets 2023.