A Taste of Tradition: Millet Magic with Bajra Na Rotla
Beyond the fluffy naan and crispy parathas lies a hidden gem in the world of Indian flatbreads: Bajra na Rotla. This hearty bread, crafted from millet flour, is a staple in the western regions of India, particularly among Gujaratis, Parsis, and Maharashtrians.
A Legacy of Millet:
Bajra, the star ingredient, is a gluten-free millet known for its robust flavor and rich nutritional profile. Unlike refined wheat flour, bajra is high in fiber and protein, making it a wholesome choice for any meal.
A Neighborly Inspiration:
Memories of home are often intertwined with the aromas and flavors of familiar dishes. I vividly recall a neighbor who enjoyed a daily evening ritual of Bajra na Rotla and milk. This simple yet nourishing meal spoke volumes about the importance of tradition and healthy choices.
The Art of “Thapo”:
Unlike roti made with wheat flour, Bajra na Rotla requires a special kneading technique called “Thapo” in Gujarati. This method involves pressing and turning the dough on a board rather than extensive kneading. This creates a unique texture, slightly denser than roti but just as delicious.
A Recipe for Everyone:
This recipe presents a straightforward approach to creating Bajra na Rotla.
The beauty lies in its simplicity – just millet flour, water, and a touch of salt. For those seeking a richer flavor, a dollop of ghee can be added after cooking.
Ingredient Insights:
Millet flour is readily available in most Indian grocery stores and health food stores. If unavailable, you can grind your own bajra seeds into a coarse flour using a blender.
Tips and Tricks:
For perfectly round rotis, use a rolling pin lightly dusted with flour. Don’t overcook the rotla – it should be slightly browned on both sides but retain a certain softness.
Serving Suggestions:
Bajra na Rotla is traditionally enjoyed with a variety of accompaniments such as curries, vegetables, or simply drizzled with ghee and chutney. It pairs beautifully with a dollop of yogurt or buttermilk for a complete meal.
Few of the pairing suggestions are : Gujarati urad dal (Indian preparation of Lentil soup), Kathiyawadi Ringna Bateta nu shaak (stuffed egglplants with Potato) and Jaggery
Embrace the Millet Magic:
Bajra na Rotla is more than just a bread; it’s a journey into the heart of Indian culinary traditions. So, ditch the refined flour for a bit and delve into the world of millets with this healthy and delicious recipe.
Bajra Na Rotla recipe (बाजरी की रोटी)
Ingredients
- 1 cup millet flour बाजरी का आटा
- salt to taste (नमक)
- 1 tbsp clarified butter घी
Instructions
- Divide flour into 2 portions. Mix one portion with quarter teaspoon salt and enough water to bind. Knead well with your palm.1 cup millet flour, salt
- Dust hand with flour and shape into a large flat cake about quarter-inch thick, pressing and turning it on a board. (This method is called “Thapo” in Gujarati)
- Cook gently on a hot tava, till done, turning once only.
- Spread with ghee or butter if desired.1 tbsp clarified butter
- Repeat with second portion of flour.
Notes
- Knead only one roti recipe at a time.
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