Bajra Aloo Roti

Bajra grows abundantly in large parts of arid Rajasthan, especially in the areas around Jodhpur and Dungarpur i.e. Western Rajasthan. Bajra rotis and khichdi are therefore more popular in these areas. Bajra rotis are preferred in the winter months as bajra is considered to be heat producing. I have added a little extra flavour to the rotis by the addition of potatoes and spices. You can enjoy these rotis just by themselves smeared with ghee and accompanied with sakhar (i.e. unrefined sugar).

Bajra Aloo Roti

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Bajra Aloo Roti recipe - How to make Bajra Aloo Roti

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 rotis.
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2 cups bajra (black millet) flour
3/4 cup boiled and mashed potatoes
1/4 cup chopped onions
1/4 cup fresh coconut, grated (optional)
3 to 4 tbsp chopped corriander (dhania)
2 tsp ginger-green chilli paste
1 tsp dried mango powder (amchur)
1/2 tsp garam masala (optional)
salt to taste

Other ingredients
ghee for cooking

    Main Procedure
  1. Combine all the ingredients to make a soft dough, using warm water.
  2. Divide the dough into 6 equal portions and roll out each portion into a 150 mm. (6") diameter circle.
  3. Cook the rotis on a hot tava (griddle) using a little ghee, until both sides are golden brown.
  4. Serve hot.
Nutrient values (Abbrv) per roti
Energy207 cal
Protein4.4 g
Carbohydrates28.5 g
Fiber4.7 g
Fat8.4 g
Cholesterol0 mg
Sodium8.2 mg


Bajra Aloo Roti
 on 24 Jul 13 12:41 AM