BAJRA (MILLET FLOUR) FLOUR KI ROTI

BAJRA/MILLET FLOUR KI ROTI

Bajra atta(flour) ki roti is main recipe of Rajasthan and Braj in winter that's  best combination goes with Khatte ki kadi, Urad dal and any type of saag. Today i made bajre ki roti that is different and more delicious than normal bajre ki roti. Let us see how to make this bajra roti.

INGREDIENTS:-

* Bajra flour - 1/2 kg

* Spinach -250 gm washed and finely chopped

* Ginger(grated) -1"piece

* Green chilli - 2 finely chopped

* Flaxseed(roasted) - 1/2 tsp

* Sesame seeds(roasted) - 1/2 tsp

* Cumin seeds - less than 1/4 tsp

* Carom seeds - less than 1/4 tsp

* Salt as per taste

* Water warm

* Butter/ ghee for cooking and serving

METHOD:-

1. Strain Bajra flour by sieve and place in a big bowl 

2. Add all ingredients except butter and knead this flour with the help of warm water

3. Keep aside and heat tawa on gas

4. On the other side make a big lemon size ball from this dough, if required take a little water to make soft dough that can spread by hand or you can use flour to spread roti by hand 

5. Spread a wet and clean thick on surface of rolling plate See picture

6. Take a ball of dough & keep on it .Try to spread by wet palm of hand 

7. without any problem it will spread like a roti Now Pick cloth with roti and shift on other hand.

8. Put roti on griddle and cook both sides applying ghee or oil

 9. Cook all side brown very well on medium flame It well take 5 to 7 minutes.

 10. Now bajre ki roti is ready and serve hot with Sarson ka saag ,Gud & Butter whatever you want to eat.

NOTE :-

*Bajra flour should be fresh and good

* Make dough with little warm water 

* You can also make plain Bajra roti depending on your choice

Awaiting your comments .You can reach me through mail that mentioned in my profile

BAJRA KHICHDI OR MILLET RECIPE

BAJRA KHICHDI OR MILLET RECIPE

Bajra khichdi is a traditional dish and tastes delicious .we prepare it in different way from normal Khichdi recipe. In winter season we eat mostly, as its nature is warm. Cooking is the same process, but before cooking its processor takes time to prepare.

Jaggery,Ghee & Besan Kadi are the perfect combination for Bajra Khichdi.

Traditionally, this Khichdi is eaten on Makar Sakaranti,therefore, posting the same with You all. First of all we start to prepare Khichdi.

INGREDIENTS:-

BAJRA

 SPLIT MUNG DAL(PULSE)

* Bajra - 1cup

* Split Mung Dal (pulse) - 2cup

* Salt to taste

* Cumin seeds -1/4 tsp

* Ginger- Grated -1''piece

* Green Chilli -fine chopped 2

* Ghee -1tbs

METHOD OF PREPARE BAJRA

* Wash Bajra in thin strainer very well & keep aside for 1 hour

* Wash split mung dal (pulse)separately

* After one hour put bajra in mixer & grind coarsely by start and stop process

* Now, take out it  in a plate and remove its skin by skipping through a plate

*This is the main process to remove its skin,if you don't remove skin from the bajra then it will taste a little bitter. A removed skin of Bajra will have mild sweet taste

* Whenever, you make Khichdi use fresh, don't store in container or can keep in refrigerator for 15 days

METHOD OF MAKING BAJRA KHICHDI:--

* Heat Ghee in a pressure cooker

*Add cumin seeds in ghee and let it crackle

* Put ginger & green chilli,saute for 1/2 second.

* Then add 5 cup of boiled water

* Place ready bajra, split mung dal(pulses),salt in boiled water

* Close the lid and wait for 2 whistle come. Cook on low flame for five minute

* Let the cooker open itself

* Now Bajra Khichdi is ready

* Serve hot Bajra Khichdi with Ghee

NOTE :-

Try this traditional dish and write me your feedback .Your comments are welcome.