Bajra Aloo Roti
Bajra Flour / Pearl Millet Flour - 2 cups
Potatoes - 3/4 medium, mashed
Onions - 1/4 cup chopped onions
Coconut, grated - 1/4 cup fresh
Coriander - 3 tbsp
Ginger Garlic paste - 1/4 tps
Green Chilli paste - 2 tsp
Dried Mango powder / Amchur - 1 tsp
Garam Masala - 1/2 tsp
Salt to taste
Oil for cooking
How to make the roti
Microwave potatoes for 8 mins and soak in water before removing the outer skin.
Combine all the ingredients to make a soft dough, using warm water.
Divide the dough into 6 equal portions and pat down each portion into a round circle as thin as you can.
Cook the rotis on a hot tava (griddle) using a little ghee, until both sides are golden brown.
These rotis were rolled out by Athamma with her expert skills in simply patting the dough between her hands. You can refer these Jonna Rotis to see the other method she can roll these.
For novice bread makers, you can gently roll out with greased hands to thin discs and take care in cooking them.