We had a get-together last weekend and the theme was Gardening. Food theme was ‘what we can grow is what you bring to the potluck’- like Mint- mint pulao, Cilantro- chutney sandwich, Basil- pasta/ sandwich with pesto, Rosemary- potatoes etc . Since I planted 3 weeks ago I didn’t have any home grown vegetables. So I decided to make something that Farmers eat while sowing or farming. I made Millet Flatbread (Bajri Ki roti). It is a great food of choice for the humble farmers who relish these with raw onion(pyaz), jaggery (gur) and Garlic spread (Lahsun ki chutney) after days hard work in field.
I have twisted recipe little-bit and made bite size rotis. Traditionally it is made only by using millet flour. As, it does not have gluten it is hard to roll, So I added little-bit of wheat flour, rolled and cut into bite size appetizer pieces. So, here is the traditional Rajasthani recipe with a twist.
- Millet flour (bajre ka atta) 1 1/4 cups
- Wheat flour 1/3 cup
- Salt to taste
- Carom seeds (ajwain) 1/2 teaspoon
- Cumin powder 1/2 teaspoon
- Garlic chutney ½ -1 tsp
- Oil 1 tsp
- Warm water ½-¾ cups
- Clarified butter (Ghee)
- Flour for rolling bread
- Fenugreek leaves (methi patta) chopped 1/4 cup (optional)
- Mix millet flour, wheat flour salt, carom seeds, cumin powder and Garlic chutney in a bowl.
- Add enough warm water and knead into medium soft dough.
- Heat a non stick tawa. Divide the dough into equal portions and roll into balls.
- Flatten them spread into thick roti and cook it like this only or cut into desired shape.
- Place them on the tawa and cook slightly on both side on medium heat. Then cook on the stove flame directly. Pour a dollop of clarified butter (Ghee)
- Serve hot or warm with garlic chutney or any chutney of your choice, onion and jaggery.