Bajra Roti in Kadhi
by Tarla Dalal
Keep anaemic at bay with this super-tasty and satiating Bajra Roti in Kadhi. This delicious recipe features sumptuous bajra rotis suspended in a tongue-tickling and easy-to-cook kadhi. Bajra is rich in iron, and very effective in keeping up your haemoglobin levels.
That makes this a wonderful recipe for pregnant women. When served with khichdi, the Bajra Roti in Kadhi transforms into a complete meal. The kadhi gets very thick after adding the bajra rotis, so make sure you add them just before serving.
Some more nutritious recipes for pregnancy - Groundnut Tikkis , Nachni Ladoos , Chick Pea Tikkis , Panch Dhan Khichdi and Ragi and Oat Crackers .
Bajra Roti in Kadhi recipe - How to make Bajra Roti in Kadhi
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Bajra Rotis
1 cup bajra (black millet) flour
1/4 tsp garlic (lehsun) paste
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
2 tsp oil
salt to taste
bajra (black millet) flour for rolling
For The Kadhi
1 tbsp besan (bengal gram flour)
1 cup fresh curds (dahi)
2 tsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 tsp ginger-green chilli paste
1 whole dry kashmiri red chilli , broken into pieces
3 curry leaves (kadi patta)
salt to taste
1 tbsp sugar
For the bajra rotis
- For the bajra rotis
- Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough warm water.
- Divide the dough into 3 equal portions.
- Roll a portion of the dough into a 125 mm. (5”) diameter circle using a little bajra flour for rolling.
- Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it.
- Cook it till small blisters appear on the surface. Turn over the roti and cook for a few more seconds.
- Cook it on an open flame using a pair of tongs till it puffs up and brown spots appear on both the sides.
- Repeat steps 3 to 6 to make 2 more rotis.
- Cool slightly and cut each roti into small squares and keep aside.
For the kadhi
- For the kadhi
- Combine the besan, curds and 1 cup of water in a deep bowl and mix well using a whisk. Keep aside.
- Heat the ghee in a deep non-stick pan, add the mustard seeds, cumin seeds and asafoetida.
- When the seeds crackle, add the ginger-green chilli paste, red chillies and curry leaves and sauté on a medium flame for 30 seconds.
- Add the besan-curd mixture, salt and sugar, mix well and cook on a medium flame for 5 minutes, while stirring continuously. Keep aside.
How to proceed
- How to proceed
- Just before serving, re-heat the kadhi, add the bajra roti pieces, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve immediately.
| Energy | 220 cal |
| Protein | 5.7 g |
| Carbohydrates | 24.9 g |
| Fiber | 3.3 g |
| Fat | 9.7 g |
| Cholesterol | 8 mg |
| Vitamin A | 161.5 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 0.6 mg |
| Folic Acid | 19.3 mcg |
| Calcium | 117.2 mg |
| Iron | 2.2 mg |
| Magnesium | 47.3 mg |
| Phosphorus | 148.5 mg |
| Sodium | 14.9 mg |
| Potassium | 145.7 mg |
| Zinc | 0.8 mg |
Wow.. this kadhi is really really great.. the flavoured roti, itself is very yumm.. and the mild spicy curd kadhi.. gives a good combo.. as a meal.. its just superb...
The rotis themselves tasted very good because of the garlic chutney. The chutney added the spice and the garlic taste it required. Also the kadhi had he typical Sweet Taste in it