Thursday, December 1, 2011

Bajari No Rotlo / Bajri Roti / Millet Flatbread

Bajari or Millet Flour as it is known in English is one more of the gluten-free flour variety. During winters, we used to have these bajari rotis or flatbreads along with a bit of jaggery. The reasoning behind this given to us as children was that bajari is heat inducing so helps the body's heat retention, I do not know the truth behind this one but another reason I suspect was also that the fresh green garlic shoots used for flavoring these flatbreads are mostly available in the winter months. Of course you can substitute garlic pods for fresh green garlic but the taste changes quite a bit.
Baingan Bharta or Ringan No Oro (in gujarati) along with Bajri Rotlo is commonly served in Gujarat and is generally a part of the Kathiawadi thali. I will be posting the Baingan Bharta recipe soon till then here is how to make these easy and tasty flatbreads.

1 Cup Bajari / Millet Flour
2-3 Tbsp Fresh Green Garlic and Fresh Coriander(Cilantro) leaves ground to a paste with very little water
2-3 Thai Green chillies ground to a paste
Salt to taste
1. In a mixing bowl, take bajari flour, add salt, chili paste, green garlic and coriander paste and knead into a smooth dough.
2. Make 4-5 equal portions of the dough. Take a Ziploc bag, slit two sides and make it into a rectangle. Apply some ghee or butter or oil, sprinkle some dry bajari flour.
3. Now take a portion of the dough and put it on the Ziploc, flatten with your hands similar to Sorghum Flatbread
4. Gently ease it out of the Ziploc bag and slide it onto a hot griddle. Cook on both sides on medium high heat till brown spots appear. Apply some ghee and serve hot with baingan bharta or a piece of jaggery or with plain yogurt.

1 comment:

  1. That is delicious and so healthy!!! thanks for sharing this authentic and tasty dish!!
    chowringhee in Laxmi Nagar


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