બાજરી રોટલા
Bajra Rotla is a Gujrati traditional Indian flatbread made using pearl millet flour (bajra). Known for its earthy flavor and dense texture, this rotla is gluten-free and packed with fiber, making it an excellent choice for a nutritious meal. It is typically served with ghee, jaggery, or chutneys and pairs wonderfully with vegetable curries or dals.
Nutrition Facts
Per serving
Energy
108 kcal
Protein
4 g
Carbs
20 g
Fat
2 g
Fiber
3 g
Ingredients
Bajra flour
1.5 small cup (120g)
Warm Water
0.25 small cup (50g)
Instructions
Preparation
-Make sure the water is warm but not too hot, as it will help in kneading the dough easily.
Cooking Steps
In a large mixing bowl, combine bajra flour.
Gradually add warm water and knead into a soft, pliable dough. Bajra flour can be crumbly, so press and knead firmly to bind it together.
Divide the dough into equal portions.
Flatten each dough ball between your palms or roll it out gently using a rolling pin. Use bajra flour for dusting to prevent sticking.
Heat a tawa or griddle on medium heat. Place the rolled-out rotla on the hot tawa.
Cook for 1-2 minutes on one side until small bubbles appear. Flip and cook the other side until golden spots form.
For an authentic flavor, cook directly on an open flame for a few seconds after both sides are cooked.
Serve hot.