Bajre ki roti
AI-drafted · awaiting admin review
Thick, hand-patted flatbreads of pearl millet, eaten with ghee, jaggery, garlic chutney or buttermilk in the desert winter.
Region: RajasthanOccasion: Everyday, especially winterTime: 30 minServes: 4Vegetarian
Ingredients
- 2 cups bajra (pearl millet) flour
- A pinch of salt
- Warm water as needed
- Ghee for serving
- Jaggery or lehsun ki chutney to serve
Method
- Mix the flour and salt. Add warm water a little at a time and knead with the heel of your palm until smooth. Knead only enough dough for one or two rotis at a time.
- Take a lemon-sized ball and pat it between wet palms (or on a wet cloth) into a thick round.
- Place on a hot tawa. Sprinkle water on top and cook until the base sets, then flip.
- Cook both sides, then press with a cloth or hold over the open flame until it puffs slightly.
- Smear with plenty of ghee and serve with jaggery, garlic chutney or ker sangri.
History
Bajra grows well in sandy soil with little rain and has long been the staple grain of western Rajasthan.
Significance
Bajra is considered warming, so bajre ki roti is the winter bread of the desert. It gained attention again during the International Year of Millets, 2023.