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.
Servings: 4rotis
Course: Main Course
Cuisine: Indian
Total Time: 30 minutesminutes
Ingredients
1/2cupjowar (sorghum) flour
1/2cupwheat flour
1/4cupgram flour (besan)
1/2tsproasted cumin seeds (jeera)
1tspgreen chilli paste
2tbspchopped coriander leaves
1/2tspsalt or to taste
1/2cupwarm buttermilk or as required
Wheat flour for dusting
Oil for cooking
Instructions
To prepare the dough, in a large bowl mix together sorghum flour, wheat flour and besan.
Add in the green chilli paste, roasted cumin seeds, salt to taste, and chopped coriander leaves. Mix well.
Knead it into a soft dough using warm buttermilk as required. Keep aside.
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.
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.
The Rajasthani Sorghum Bejar Roti is ready to serve. Serve hot with raita and pickle.
Notes
You can swap the wheat flour with sorghum flour for a gluten-free option.
Ensure that the buttermilk is warm for softer rotis.