Allergens in Bajre ki Roti: milk.
Ingredients
Quantities for 4.
- 300g Bajra Flourbuy it fresh. Bajra flour goes bitter within a few weeks
- about 220ml, very hot Water
- 1/2 tsp Salt
- 4 tsp, to serve Gheea lump melted on each hot rotioptional
Cookware
tawa, stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Bajra has no gluten, so the dough has nothing to hold it together. Hot water is what makes it workable. Boil the kettle before you start.
- Make the dough in two or three batches as you cook. Bajra dough stiffens and cracks if it sits around.
- Have the tawa heating while you knead; these rotis are patted and cooked one at a time.
Method
- Mix the flour and salt, then pour in the hot water a little at a time, stirring with a spoon until too hot to handle comfortably.Hot water, not warm. This is the difference between a dough and a pile of crumbs.
- Knead 4-5 minutes with the heel of your hand while it is still warm, until smooth and pliable with no cracks.
- Divide into 6 balls and keep them covered with a damp cloth.
- Flatten one ball between your palms, then pat it out on a greased sheet of plastic or a damp cloth, rotating as you go, into a 15cm disc about 5mm thick.Thicker than a chapati. Thin bajra rotis break every time.
- Lift it onto a medium-hot tawa and cook 2 minutes until the underside is speckled and dry.
- Flip and cook the second side 2 minutes, pressing the edges gently with a cloth so it cooks evenly.
- Lift the roti with tongs and hold it directly over the flame for 15-20 seconds a side until it puffs and chars in patches.Keep it moving over the flame. Bajra scorches faster than wheat.
- Smear with ghee and serve immediately with ker sangri, gatte ki sabzi or plain garlic chutney.
Storage
Best eaten within minutes of cooking. Leftovers keep a day wrapped in a cloth; crumble cold rotis into hot milk with jaggery, which is how they are usually finished off in Rajasthan.
Nutrition Good estimate
One serving of Bajre ki Roti (136 g) is about 330 calories, or 244 calories per 100 g.
Low protein: 8 g a serving, 10% of the calories
| Per serving136 g | Per 100 g | |
|---|---|---|
| Calories | 330 kcal | 244 kcal |
| Protein | 8.1 g | 6 g |
| Carbohydrate | 56.3 g | 42 g |
| of which sugars | 1.2 g | 1 g |
| Fibre | 2.6 g | 2 g |
| Fat | 8.2 g | 6 g |
| of which saturated | 3.5 g | 3 g |
| of which unsaturated | 4.2 g | 3 g |
Nearest database match used for bajra flour. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Rajasthani recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.