Bajra rotis or “bajra na rotla” as they are commonly known in Gujarati are extensively eaten during the winter season in Gujarat. Plain bajra rotis or rotlas are crushed lightly with hand (to which ghee and chopped jaggery are added) are eaten during dinner. These bajra rotis can also be eaten for breakfast with hot or cold milk. To perk up their flavour, I have added mashed potatoes, chopped onions and freshly grated coconut. I am sure you will enjoy these delicious rotis as they are packed with nutrition and provide energy and protein.
Preparation Time: 15 mins.
Cooking Time : 15 mins.
Makes 6 rotis.
2 cups bajra (black millet) flour
3/4 cup potatoes, boiled and mashed
1/4 cup onions, finely chopped
1/4 cup fresh coconut, grated
3 to 4 tbsp chopped corriander (dhania)
2 tsp ginger-green chilli paste
1 tsp dried mango powder (amchur)
1 tsp garam masala (optional)
salt to taste
ghee for cooking
Combine all the ingredients and make a soft dough with warm water.
Divide the dough into 6 equal portions and roll out each portion into a circle of 150 mm. (6″) diameter or into squares of 3 mm. (1/8″) thickness.
Cook each roti on both sides on a tava (griddle) till golden brown, using a little ghee.