BAJRI ROTLA

                                                  

                                                  BAJRI ROTLA

                                         Gol Ghee Ane Vagharela Marcha         

                                         (Yield: 6” to 7” Diameter 5 Rotla)

INGREDIENTS:

·      3 cups Bajri Flour (Pearl Millet Flour)

·      1 ¼ tsp. Salt or as per taste, (About ¼ tsp. per rotla)

·      Roughly 1 ¼ cup Slight Warm Water or as needed to make soft to stiff pliable, play dough consistency dough

·      You will need Clay Tavdi/Pan for roasting rotla

LET’S PREPARE:

In a bowl combine salt (enough for 1 rotla) and bajri flour for ONE rotla and knead dough with warm water.

For bajri rotla it is very important to knead dough for 1 rotla at a time.

DO NOT KNEAD ENTIRE DOUGH AT ONCE.

Reason is bajri flour contains very less amount of gluten so kneading dough with slight warm water and for 1 rotla at a time and kneading for long time it generates elasticity. After kneading dough if you leave it for resting then it will loose that elasticity. So after kneading make rotla right away.

So knead dough for 1 rotla and knead for couple of minutes and prepare soft to firm pliable play dough consistency dough.

Meanwhile heat clay tavdi/pan on medium heat.

Roll dough ball between palms and press to flatten it.

Now wet your hands slightly and press and clap your palm with dough in middle and get the feel of thickness while clapping between palms and rotate rotla while clapping. In beginning while clapping press rotla with heel of your palms then later bring it in the front (Towards the fingers part) and keep clapping and pressing and get feel of even thickness until you get 6” to 7” diameter rotla.

Sprinkle some water droplets to see if tavdi is hot enough. It should absorb water droplets RIGHT AWAY means tavdi is ready. If tavdi is not hot enough then rotla will stick to it.

Now very carefully place rotla on hot tavdi without leaving AIR POCKET between rotla and tavdi otherwise rotla will bubble/pop up at air pocket site and it will burn at bubble site eventually.

Let it cook until you can release rotla easily from tavdi. Pass butter knife underneath rotla to release it from tavdi. Do not try to release prematurely.

Then flip and gently press rotla to touch rotla surface to the tavdi/pan and cook until dark brown spots appears, you could check by lifting rotla little bit. Now flip and cook other side until golden brown spots appear. You may need to rotate rotla to get even brown spots on it. Once both sides cooked, place rotla directly on flame for 15-20 seconds on both sides.

For extra flavor add dollop of ghee on hot rotla and spread all over it.

While you are roasting first rotla meanwhile start kneading dough for 2^nd rotla.

Finish making remaining rotla.

Serve Bajri Rotla with Achari Ringan Batata Nu Shaak, Ringan Ni Kadhi or Plain Kadhi, Khichdi, Mixture of Jaggery and Ghee (Gol Ghee), Fried Green Chilies and Salty Lassi, Urad Dal Papad and Raw White Sweet Onion to complete entire meal.

Eat left over bajri rotla next day with masala Tea in morning. It tastes great too.

Make vagharelo rotlo from left over rotla and serve with yogurt it tastes delicious.

Enjoy…

NOTE:

If you have never made rotla before by clapping method then you may need to try it couple of time before it gets perfect. So do not get frustrated.

If you do not want to make it by clapping method then dust little flour on roti platform (Patlo) and press and rotate rotla dough gently on roti platform (Patlo) until 6-7” diameter size then roast.