Best dish for the larger parts of Rajasthan especially Jodhpur and Western Rajsthan.These roti are preferred in winter ,Protein and iron are two important nutrients provided by these rotis to give an additional flavour I am comibing with Meethi Boondi Kadi
For Bajra :
2 cups bajra (black millet) flour
1/4 cup low fat curds (dahi)
1/2 tsp fennel seeds (saunf)
1 tsp oilsalt to taste
For Kadi :
Yogurt sour 1 1/2 cups
Gram flour (besan) 4 tablespoons
Ginger-garlic-green chilli : 1/2 tablespoon minute sliced
Red chilli powder 1/2 tablespoons
Turmeric powder 1/4 teaspoon
Salt to taste
Ghee : 2 tablespoons
Black peppercorns 1/5
Cumin seeds 1 teaspoon
Fenugreek seeds (methi dana) 1 tablespoon ( Soaked in the night)
Asafoetida a pinch
Boondi : 1 cup
Bajra ki Roti
Combine all the ingredients and knead into a soft dough using water only if required.Divide the dough into 7 equal portions.Roll out each portion into a circle with handsCook each roti on a tava on both sides till brown spots appear.Serve hot.
To make kadhi, combine yogurt, gram flour, red chilli powder, turmeric powder and salt in a bowl. Add 500 ml water and whisk well.
Heat ghee in a deep non-stick pan, add cloves, peppercorns, cumin seeds, fenugreek seeds and sauté for a minute.
Add asafoetida, chopped ginger and red chillies, mix and sauté.
Now add Meethi( soaked in the night) and stir for few mintues.
Now add the batter and stir continouly until the bubbles seen in the kadai. As the batter is thick add 500 ml water and keep the flame low and allow to cook for 15 to 20 minutes.
Lastly add Boondi and Coriander leaves for garnishing
Serve it hot with Bajra ki Roti or Rice .