Bajri Na Rotla With Many Tips

Hello everybody, it's me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Bajri na rotla with many tips. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Bajri na rotla with many tips is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Bajri na rotla with many tips is something which I have loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Bajri na rotla with many tips, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bajri na rotla with many tips delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Bajri na rotla with many tips is 8 rotla. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Bajri na rotla with many tips estimated approx 30 minutes.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Bajri na rotla with many tips using 5 ingredients and 11 steps. Here is how you can achieve that.

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It is not easy to make rotla. It took me years to understand and learn to nearly achieve perfection.
Rotla is traditionally cooked on a clay tava over chulo/sagdi. I tried that, but it didn't help. Also it's hard to light chulo/sagdi just to make a few rotla. Most houses in cities may not even have a facility of preparing chulo. So here I present the recipe of cooking rotla over gas stove.

Ingredients and spices that need to be Get to make Bajri na rotla with many tips:

1. 2 cup bajri flour
2. 1/4 tsp salt
3. As needed Water to knead dough
4. as needed Ghee
5. 1/2 cup Bajri flour for dusting

Instructions to make to make Bajri na rotla with many tips

1. Combine salt and flour. Add water a little at a time to knead semi soft dough. Shift it in a plate and rub it against the surface using your palm. Do this procedure for atleast 5 minutes for best results. You may add a little water or wet your hands if the dough does not feel smooth enough.
2. Heat roti tava over gas stove. Place a bowl of water near the stove. Pinch out a portion of dough and make it smooth by rolling between your palms. Dust it with flour and place it on the rolling board.
3. Flatten it a bit. Start patting on the sides gently with flat fingers. Give 1 pat and push turn slightly, give another pat and again push turn a bit by twisting your hand at the joint. Ensure that you have enough dusting or else tapping and turning will not be easy.
4. Continue to tap and turn until the rotlo is evenly flat, big and thin enough. Check the centre part, tap it a bit if it looks too thick there. If your rotlo looks too thin on a side or if it looks deshaped, you can gently push inwards at the rim and tap to make it even on all sides as shown in picture no. 2.
5. Gently Place your palm on rotlo, lift the board and turn over to shift rotlo from the board to your palm. Keep your fingers wide apart to support rotlo well or else it will break.
6. Place it on tava by supporting rotlo with both hands. Place the bottom side up. Pour about a tsp water over it and gently spread all around. This step is done to merge remainings of dusting with rotlo so the rotlo does not have dry cracks on it. Let side 1 cook mildly and then gently flip over.
7. Allow side 2 to cook slightly more. Then remove tava from the stove and place rotlo on direct flame with side 1 placing downwards. Increase the flame and let rotlo puff. Do not wait for too long for it to puff because it may not puff if something went wrong somewhere. Flip and cook on the other side. Repeat the process until it is cooked well on both sides.
8. Take it off the flame, apply much ghee. You can even tear the top layer to let the ghee get absorbed in the base. Serve it hot. Rotla goes really well with ghee, gol (jaggery), garlic chutney, pickled stuffed chillies, pickled turmeric etc. It goes well with methi-ringan nu shak, ringan-bataka nu shak, olo etc.
9. Tips : 1. if your rotlo has a bubble at the centre after placing it on tava(pic 1), understand that it's too thin there or it was not placed gently enough and that's how it got an air bubble. 2. If you try to flip, but it is still stuck hard to the tava or it feels wet when you touch it, understand that it's not yet cooked enough to flip.
10. 3. If rotlo does not puff, there may be 3 reasons - * the rotlo was too thin/thick or was not tapped evenly all around. * Side one was over cooked or side two was undercooked. * The flour was too old to use. 4. If your rotlo gets brittle and full of cracks while cooking - * the dough is too stiff. * the flour is coarse. 5. Try to use slightly flat tava. Rotlo gets overcooked in the centre while the sides are still uncooked if the tava is deep. See in the pic..
11. You may have to frequently move rotlo on the sides keeping the part to be cooked at the centre with such deep tava. See the pics...

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So that's going to wrap it up with this special food Recipe of Ultimate Bajri na rotla with many tips. Thank you very much for your time. I'm confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!