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Griddle-Fried Millet Breads |
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Serves: 8 Print this Recipe(Bajrae ki Roti) Category: Special Breads, Vegan Makes 8 to 10 breads Bajra rotis are eaten in various parts of the country. In the north, they are 6 to 7 inches in diameter and are called roti, but in Gujarat in the west they are much smaller, 4 to 5 inches, and are called rotla. Millet flour is gluten-free and crumbly. Therefore, it is routinely mixed with potatoes or whole-wheat flour before any bread can be made. Breads made with millet flour are thick, substantial, and sustaining, and very much a part of the rural villagers' diet, which includes eating them with a tall glass of iced lussi, a chilled yogurt drink. 2 large russet potatoes (or any kind) 6 to 8 scallion, white and light green parts only, coarsely chopped 4 slices (quarter-size) peeled fresh ginger 1 fresh green chili pepper, such as serrano, stemmed 2 cups millet flour 1 tablespoon ground coriander 1/2 teaspoon salt, or to taste 2 teaspoons ground pomegranate seeds 3 tablespoons vegetable oil 1/3 cup finely chopped fresh cilantro, including soft stems 1. Boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Let cool, then peel and mash. Ina food processor, process together the scallions, ginger, and green chili pepper until minced. 2. Add the flour, mashed potatoes, coriander, salt, pomegranate seeds, and oil, and pulse 8 to 10 times (do not process continuously or the potatoes with turn starchy) until everything starts to gather into a ball. Transfer to a bowl. 3. Add the cilantro and mix with clean fingers to make a semi-soft dough that does not stick to them. (Coat your fingers with some oil if that happens.) There is no need to knead this dough or allow for any resting time. 4. With lightly oiled clean hands, divide the dough equally into 8 to 10 balls and cover with foil to prevent drying. Working with each ball separately, place between 2 sheets of wax paper, aluminum foil, or plastic wrap and gently press with your fingertips or a rolling pin to spread it into a 5- to 6-inch circle. If the dough breaks, pinch it together to seal. 5. Heat the tava on medium heat (do not make it too hot--these breads are thicker than the whole-wheat ones and need to cook longer), baste the tava lightly with oil (or ghee), then carefully put the bread on it. Cook until the bottom is flecked with golden dots, about 1 minute, and turn it over. 6. When the other side is golden, flip it once again. Then baste the top with 1/2 teaspoon oil (or ghee), put that side down onto the tava, and fry until crisp, a few seconds. Similarly, baste and fry the other side until crisp. Repeat with all the other breads. Transfer to a serving plate and serve as hot as possible, topped with a dollop of whipped butter, if you wish. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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