Bajra and Cauliflower Roti
Recipe type: Tips
Don't settle for bland bajra rotis! Feast on these delicious Bajra and Cauliflower Rotis instead. The grated garlic and spring onions really rev up the flavour of these rotis. Ensure that you roll the rotis immediately once the dough is kneaded; else it may turn soft and pose a problem while rolling. These rotis are cooked on a direct flame to avoid the use of oil and make them crisp. Bajra and Cauliflower Roti can be enjoyed with just chutney and pickle or with a bowl of dal for a satiating meal.
- ½ cup bajra (black millet) flour
- ¾ cup grated cauliflower
- 1½ tbsp finely chopped spring onions whites
- 1½ tbsp finely chopped spring onion greens
- 2 tbsp finely chopped coriander (dhania)
- ½ tsp ginger-green chilli paste
- ½ tsp grated garlic (lehsun)
- salt to taste
- Other Ingredients
- bajra (black millet) flour for rolling
- Combine all the ingredients and knead into a soft-smooth dough, using enough water.
- Divide the dough into 6 equal portions.
- Roll out one portion of the dough into a circle of 125 mm. (5") diameter.
- Place the roti on the non-stick tava (griddle). Turn over in a few seconds.
- Cook the other side for a few more seconds.
- Lift the roti with a pair of flat tongs and roast on over an open flame till brown spots appear on both the sides.
- Repeat with the remaining portions to make 5 more rotis.
- Serve hot.