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Get ready to be transported to the colorful and delicious world of Rajasthani cuisine with the Bejar or Bejad Roti. A beloved staple known for its simple ingredients and unique flavors.
- 1/2 cup jowar (sorghum) flour
- 1/2 cup wheat flour
- 1/4 cup gram flour (besan)
- 1/2 tsp roasted cumin seeds (jeera)
- 1 tsp green chilli paste
- 2 tbsp chopped coriander leaves
- 1/2 tsp salt or to taste
- 1/2 cup warm buttermilk or as required
- Wheat flour for dusting
- Oil for cooking
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To prepare the dough, in a large bowl mix together sorghum flour, wheat flour and besan.
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Add in the green chilli paste, roasted cumin seeds, salt to taste, and chopped coriander leaves. Mix well.
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Knead it into a soft dough using warm buttermilk as required. Keep aside.
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Divide it into 4 equal portions. Roll them out into 5″ in diameter making sure it is not too thin. Use wheat flour for dusting so that the roti does not stick while rolling out.
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Heat a tawa or a griddle. Place the roti and cook on medium heat on both sides till it starts to colorize. Brush with oil and turn it over. Press it down a bit. Cook the roti on both sides until golden.
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The Rajasthani Sorghum Bejar Roti is ready to serve. Serve hot with raita and pickle.
- You can swap the wheat flour with sorghum flour for a gluten-free option.
- Ensure that the buttermilk is warm for softer rotis.
Video
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This post is part of #BlogchatterFoodFest.
This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Zariya Healings.
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