This is how a typical Rajasthani Village Thali looks. It has bajre ki roti, methi ki kadhi (i will post the recipe soon), lahsan ki chutney and some pieces of onion. In villages and towns, even now, they use bajre ki roti more than whole wheat.
Bajre Ki Roti - बाजरे की रोटी (Millet Flour Flatbread)
Bajre Ka Aata (Millet Flour) - 1 cup
Gehun Ka Aata (Whole Wheat Flour) - 1/4 cup
Ajwain (Carom Seeds) - 1 tsp
Ghee (Clarified Butter) or Oil - 2 tbsp (I used olive oil)
Salt - as per taste
- Mix all the ingredients first in a crumbly mixture.
- Add warm water little by little and mix it in a soft dough.
- Pinch a lemon size ball from the dough, dust it with some bajra flour and roll it into a desired sized circle. Remember, you won't be able to make a perfect circle because this dough is just of that nature.
- Now, put this rolled roti on a hot griddle and let it cook on both sides till golden brown.
- There are 2 options here, you can either put some ghee while cooking the roti or add it on top while serving. (My son doesn't like to see ghee on top of his roti, so I prefer adding it while cooking itself so that he doesn't notice it :), sneaky mom)
- Make remaining rotis, just like the above. You should be able to make about 3-4 rotis with this dough.
Serve it topped with some fresh salt less butter or ghee along with some kadhi gravy curry and some lahsan chutney and onion slices.
Note: Traditionally these are made very thick, but, I tried my best to make them thinner. Rest is your liking. Traditionally, wheat flour is not mixed in it, but that is just because in villages, ladies make circles with hand, so no issues in making roti. But, as we use rolling pin and if you don't add wheat flour, the roti just won't hold the shape together. The end product is usually crispier than regular whole wheat roti.
That's all for now. Take care till next post.