Bajra rotis are gluten-free Indian flatbread prepared from millet flour or bajra flour. Follow our tips and tricks to make thin and soft bajra roti which you can roll easily.
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Now add 1/3 cup water and mix. Initially add equal amount of water as flour.
NOTE : The consistency of the mixture should be such that it should drop from spoon or spatula easily (pouring consistency). Mixture should not be too watery. Quantity of water will vary according to the quality of bajra flour.
Mix well with a spoon and check the consistency. Now take water in a pressure cooker and put stand on it. Place vessel containing bajra flour+water mixture over it and cover. Close the lid of the cooker and remove whistle. Pressure cook on medium flame for 6-7 minutes. If you notice that the flour is not cooked well or mixture is too sticky or watery, then cook for 1-2 minutes more.
Once done, remove the vessel and take out cooked mixture in a flat plate. Add ½ teaspoon ghee and knead well for about 2-3 minutes or till dough becomes smooth. You need to knead the dough when it is warm or hot. If the dough becomes cold, it will be difficult to knead it.
Grease palms with little ghee and take the dough between palms and make a smooth crackfree dough ball.
Now divide the dough in 3 equal parts and make smooth crack free balls. Flatten the ball slightly and dust it with bajra flour. Roll it in a circle. You can dip the roti in bajra flour/sprinkle bajra flour while rolling.
Heat tava on a medium flame. Place rolled bajra roti on hot tava and immediately sprinkle few drops of water on roti.
Let it cook for about 30 seconds to 1 minute or till you notice bubbles. Flip it over and press gently with a flat spatula or kitchen cloth, then roti will puff up. Take out on a plate. Immediately apply ghee over it.
For the flour + water mixture, initially add equal amount of water as flour. Mix well with a spoon and check the consistency. The consistency of the mixture should be such that it should drop from spoon or spatula easily (pouring consistency). Mixture should not be too watery. Quantity of water will vary according to the quality of bajra flour.
It is important to knead the dough when it is warm or hot. If the dough becomes cold, it will be difficult to knead it.
1/3 cup bajra flour yields 3 rotis. So 1 cup will yield 9 rotis.