Friday, August 28, 2020

Bajra Bottle Gourd Roti

Gardening is a great outdoor activity. It reduces stress, improves your mood, beautifies your home, and gives back in return too. It is one of the most rewarding activities. When you grow veggies, harvesting them gives immense happiness. A friend of mine shared bottle gourd seeds. It grows very easily and doesn't require a lot of care. A trellis is sufficient. If you have flowering plants, bees are there to help you or you need to hand pollinate them for effective production. And you get a good yield. Some of them grow to 4 ft. With all the bounty, it is good to share the produce as well as happiness. Recipes too.

With the bottle gourds getting harvested continuously, I should say there is a good regular supply. So I have been making quite a few recipes with the bottle gourds. Bottle gourds are full of water, so keep that in mind when you cook them. This roti is easy to make. Bajra being very nutritious makes this roti a very healthy alternative to the rice flour roti. 


Makes 10, 6 -7-in rotis

 Bajra flour - 3cups

Salt - 1.5 tsp

Green chilli - 1.5 tsp

Ginger - 1/2 tsp

Cumin - 1.5 tsp

Cilantro - 3 to 4 tbsp

Bottle gourd - 1.5 cup, grated

Onion - 1/2 cup, finely chopped

Water - 2 tbsp

oil - 8 to 10 tsp


Add all the ingredients to bajra flour. 

Mix and set aside for 5 minutes. 

Bottle gourd has more water content and the water will leach out after adding salt. Mix once again. Add 1 to 2 tbsp water and knead into a smooth soft dough. 

Divide the dough into 10 balls. Grease a parchment paper with oil.  Take one ball of dough at a time and spread into a 6-7 in flat roti by gently pressing and spreading with your palm. Apply oil to your palm so that the dough doesn't stick to your palm or fingers.

Heat a cast iron griddle. Spread a 1/4 spoon oil. Slowly, flip the parchment paper with the roti facing downwards onto the pan.  Slowly, remove the parchment paper. This is an easier technique similar to using banana leaves. Add oil to the edges and to the center of the roti. 

Cook for 3 minutes on a medium flame. Gently flip the roti, add a little oil, and cook for about 3-4 minutes, until it is done cooking. 

Continue the same with the rest of the dough.  Serve hot with yogurt, chutney, or raita.

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