When you hear Kathiyawadi dish or cuisine, Rotla is essential part of it. Traditionally the Rotla is made of Bajra/Bajri (Millet Flour), but they are also made from Jowar (Sorghum Flour) as well. I like it plain as well as with flvours to it, here's the recipe for the Masala Bajri Rotla, enjoy,
- Garam Masala, Corinder Powder, Turmeric Powder & Water
- Add some water and knead it well. Keep kneading unitl its mushy.
- Now, make a big ball from the mixture.
- Flatten it, with tapping your fingers and middle of your palm,
If needed add little bit of water while tapping, otherwise it might stick.
- Put it on tawa and cook it side-by-side on low flame.
- Once ready, spread butter or Ghee on the top of the Rotla, it will enhance the flavors.
Ingredients
- Bajri (Millet) Flour, Salt, Garlic Paste, Coriander- Garam Masala, Corinder Powder, Turmeric Powder & Water
Recipe ~
- Take Bajri Flour, add salt, garlic paste, coriander powder, turmeric powder and garam masala.- Add some water and knead it well. Keep kneading unitl its mushy.
- Now, make a big ball from the mixture.
- Flatten it, with tapping your fingers and middle of your palm,
If needed add little bit of water while tapping, otherwise it might stick.
- Put it on tawa and cook it side-by-side on low flame.
- Once ready, spread butter or Ghee on the top of the Rotla, it will enhance the flavors.
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