Dhana Lahsan Bajri Rotla / Coriander Garlic Pearl Millet Flat Bread is a unleavened flavored flatbread made with Pearl millet flour and a paste made with coriander, garlic and green chili. It is served hot with baigan bharta or sev tameta or curry. It can also be enjoyed with pickle or yogurt or jaggery and ghee or gujarati kadhi or dal. It is thicker than the regular thin roti/chapati.
I prefer adding a little amount of wheat flour while kneading the dough to make the rotla soft. However if you want to make gluten free rotla then skip adding wheat flour to it. Addition of curd to the dough gives sourness and softness to the rotla. To make it vegan, skip adding curd to the dough and add more water instead. Knead a semi soft dough to make soft rotla.
The rotla taste soft and nice when served hot. However you can make the rotla and then wrap it in the cloth and just while serving warm it in microwave with the cloth for 15-20 seconds and serve with the curry of your choice.
The rotla can be enjoyed with different traditional dishes:
So friends do try this traditional and tasty recipe for your family and friends and please share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
I have served the dhana lahsan bajri rotla/ coriander garlic pearl millet flat bread with sev tameta nu shaak and jaggery as a complete dinner meal.
I have shared with you the recipe Sev tameta nu shaak earlier.
Dhana Lahsan Bajri Rotla / Coriander Garlic Pearl Millet Flat Bread
- mixing bowl
- mixer grinder
- rolling pin
- flat pan
Coriander garlic paste
- 2 cup coriander washed and chopped
- 4 clove garlic chopped
- 1 green chili chopped
- 1.5 cup bajri flour pearl millet flour
- 1/4 cup wheat flour (you can skip adding wheat flour if the pearl millet flour is freshly ground)
- 1/4 cup yogurt I have used homemade fresh yogurt
- 1 tsp oil
- 1 tsp salt
- water around 1/4 -1/2 cup if necessary
- 18 tsp ghee clarified butter
- wheat flour to dust the dough while making rotla
Coriander garlic paste
- In a mixer grinder add coriander, garlic and green chili.
- Grind into a smooth paste.
- Remove the prepared paste in the mixing bowl.
- In a mixing bowl add bajri (pearl millet) flour, wheat flour , oil and salt along with the prepared coriander garlic paste. Mix gently.
- Mix the paste well with finger tips. Add yogurt and mix well.
- Add water and knead into a semi smooth dough. Rest for five minutes.
- Divide the dough into equal portion . Take one portion and roll into a ball. Flatten the ball and dust it with wheat flour on the rolling board. Now with the help of the fingers start to press the edges of the flatten dough and roll into the circle by tapping with fingers. Or you can also roll the dough with the help of a rolling pin into a 6 cm circle with 4 mm thickness.
- Dust more flour and keep tapping with fingers on the outer edges.
- The bajri rotla is now rolled and ready to be cooked.
- Put the rolled rolta on the heated pan on medium heat.
- Flip the rotla and let it cook on other side for a minute on medium heat.
- Flip again and put the heat to high and press with the help of spatula till it puffs up.
- (Or put the rotla on the open flame and let it puff and cook flipping in between with a help of thong.)
- The bajri rotla is nicely puffed up.
- Remove in a plate. Apply ghee and serve.
- Similarly make the remaining rotla.
- Serve the rotla hot with baigan bharta or sev tameta or any curry of your choice. The rotla can also be enjoyed with jaggery and ghee, or chutney or yogurt or gujarati kadhi or simple moong dal. I have served the dhana lahsan bajri rotla with sev tameta nu shaak and jaggery for a complete meal.