How to make Bajra na Rotla -
A favourite roti from rural Gujarat.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bajra flour, Ghee (घी)
Cuisine : Gujarati
Course : Breads
For more recipes related to Bajra na Rotla checkout Bajra aur Kaddu ka Parantha, Bajra na Dhebra. You can also find more Breads recipes like Cheese and Coriander Parantha Paneer Kulcha Spicy Rajma Parantha Peethiwali Poori
Bajra na Rotla Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 6-10 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Bajra na Rotla Recipe
Bajra flour 2 cups
Ghee to serve
Method
Step 1
Take bajra flour in a bowl. Add sufficient water and knead into a semi-soft dough.
Step 2
Divide the dough into large equal portions and shape them balls. Dust the worktop with some bajra flour and place the balls on it. Flatten the balls to make rotis.
Step 3
Heat an earthen tawa. Place the rotla on it, dab your palms with water and pat the rotla.
Step 4
Once the water dries up, flip the rotla and cook till evenly done from the other side.
Step 5
Apply ghee on top and serve hot.
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