For this month's Indian Cooking Chalenge, Srivalli gave us the choice to prepare from two diferent Indian breads.I loved both the recipes , these are from Tarla Dalal and Sanjeev Kapoor's cook books and I am an ardent fan of both.Incidentally we make lot of Bajra rotis in winter and rainy season.These are very popular in Gujarat and one must remember that if the millet is not freshly milled, it shall give you a bitter after taste.My part time maid is from a rabari community and these people survive on Bajri Rotlas. Rotlas are a thicker and a bigger version of roti About 250 gms of flour is used to make one rotla.The dough for each rotla is binded separately, for the second rotla you have to bind the dough fresh and all over again .These are made by clapping lightly with palms and with the finger tips. Normally made on a coal sigri and a clay gridle these taste wonderful. For this post I asked my maid to make the authentic way, I just changed the size.
2 cups.......... bajra
1tbsp............ garlic, ginger, green chilly paste
¼ tsp............. garam
¼ tsp............. red
Pinch turmeric pwd (optional)
ingredients, with your hands.
water, bind into a semi soft dough.
you do not make the dough very soft.
4 equal balls.
Cook on a
gridle, adjusting the flame from full to slow.
apply ghee or butter.
One does not
need to dust these with any dry flour.
difficult to roll, so one can roll them in plastic sheets.
traditional way is to make them by clapping gently with both hands.
is smeared on both hands and the ball is made flat, with fingers. Then clapped.
There is yet another method of making these rotlas. Check here.
I served the rotlas for dinner and made Tri daali Daal, jeera aaloo and gavar (cluster beans). Since we make these regularly , it was a routine task for me.I shall share the recipe for cluster beans some other time.
recipe also has been very familiar, but my proportions vary. I make the
Besan Roti too, though not very regularly. I like this roti a little crisp, so it always breaks when I
crush it. That , actually gives it a wonderful taste.
½ tsp......... coriander pwd
¼ tsp......... turmeric pwd
ingredients under filling.
dough into 6 portions and make balls.
form a triangle.
Cook on a
gridle,applying ghee till crisp and golden.
These parathas are really delicious and I enjoyed them with the Punjabi Mango Pickle that I made from a previous ICC challenge.
Labels: Gujarati Cuisine, Indian Breads, Indian Cooking Challenge, Rajasthani Cuisine