Tuesday, 29 March 2016

Bajra Chi Bhakri Recipe / Bajra Roti Recipe / Indian Flat Bread Made With Pearl Millet Flour Recipe ~ Maharashtrian Cuisine


Bajra Roti is an Indian flatbread made out of the flour of Bajra or Pearl Millet Flour. This is gluten free flour and very rich in fibre. Tastes delicious when served with any curry. Making these Flatbreads with bajra flour requires a wee bit practice. As there is no gluten in this flour therefore rolling out the breads needs to be done carefully as cracks might appear all over the bread and finally the bread might break into pieces even before reaching the griddle.

But if done with a little care and a little practice you get the perfect Bajra Bhakris. Follow my easy cooking procedure and be ensured of getting the perfect looking bajra bhakris time and again. Pictorial step by step procedure to follow in a subsequent post.

Bajra Chi Bhakri / Bajra Roti / Indian Flat Bread Made out of Pearl Millet Flour Recipe ~

YIELDS : 6 MEDIUM SIZED ROTIS OR FLAT BREADS
CUISINE : MAHARASHTRIAN / INDIAN
TYPE : BREADS / INDIAN FLAT BREAD
TIME : 10 MINUTES PREPARATION + 10 MINUTES COOKING TIME

INGREDIENTS :

1) 1 1/2 Cups ( 1 cup = 250 Gms ) Bajra Flour / Pearl Millet Flour
2) 1 Tbsp Oil
3) 1/2 Tsp Salt
4) 100 ~ 150 ml approximately Hot Water 
5) 4 Tbsp of Bajra flour to roll the dough into rotis
6) 2 Tbsp Oil (optional)

Cook With Me In Easy Steps :

1) Let's start by making the dough. In a large bowl add the Bajra Flour.To this add salt and oil. Mix well with a spoon or your clean hand and incorporate the salt and oil into the flour.
  • Add hot water a little, about 2 Tbsp into the flour. 
  • Using a spoon mix. You will not be able to use your hand here as the water will be too hot to handle.
  • Wait for a few seconds and when you can handle the heat start kneading the dough. You can use a food processor to knead the dough too. this will make it easier as you do not have to handle the dough wit your bare hands.
  • Knead the dough into smooth and not very hard neither too soft dough.
  • NOTE : Every time you add hot water into the dough, wait for it to cool down a bit, so that you can comfortably handle the heat without burning your hand. The amount of water mentioned above may vary depending of the type of pearl millet flour used. Also the water used to knead the dough should be hot and not luke warm to get the perfect dough.
2) Sprinkle the work surface with bajra flour. Take the dough onto to your working surface. Roll the dough in the shape of a log. Divide the dough into 6 equal portions. Take one piece of the dough and roll it into a sphere in between your palms.
  • With the help of your hand flatten the sphere on the working surface.
  • Sprinkle Bajra flour a little lavishly over the flattened dough. Using a little more flour, will help you to easily roll out the dough without it sticking to your working surface.
  • Carefully roll out the dough into a roti.
  • NOTE : Do not use the same pressure as you would use while rolling out a roti made with wheat flour. Here the presuure used should be light. Start working your rolling pin from inside out. Do not stretch the rotis much or else it will break. Also flatten out evenly so that the entire roti remains of the same thickness. Also these rotis will be a little thick and the outermost circular edge of the roti will be uneven.
3) Heat a griddle / Tava and place one roti at a time on the hot griddle. Once the roti is on the griddle, reduce heat and let the roti roast till tiny brown spots appear on its surface.
Once the brown spots appear, carefully turn the roti over and roast the other side too. Once both the sides are done transfer the Bajra Bhakri onto a serving plate.
NOTE : I do not place the roti on a wire mesh on the direct flame like the normal wheat flour roti. But if you want you may do so. Also I add 1/2 tsp of oil on one side of the roti and smear it all over just before transferring the roti from the griddle onto a plate. You might skip this if you wish.
I do not rest the dough once kneaded. I find the dough getting crumbly with time. So I immediately roll out the rotis, right after kneading.

Serve the Bhakris hot with Zunka.