Bajra na Rotla (Traditional Gujarati Pearl Millet Bread) Recipe

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Directions

• In a bowl, add bajra flour, salt and enough lukewarm water and knead into a semi- soft dough and keep kneading for 3 to 4 minutes or till the dough is very smooth.
• Divide the dough into equal portions and roll a portion of the dough into a 125 mm. (5") diameter circle and dust a little bajra flour.
• Heat a non-stick tawa (griddle) on a high flame and when the tawa is hot, place the rotla gently over it.
• Cook it till small blisters appear on the surface and flip it on the other side and cook for a few more seconds.
• Cook it on an open flame till it puffs up and brown spots appear on both the sides and serve it with any chutney of your choice.

Nutrient Values Per Rotla

Energy: 138 cal
Protein: 3.7 g
Carbohydrates: 21.6 g
Fiber: 3.6 g
Fat: 4.1 g
Cholestero: 0 mg
Vitamin A: 64.7 mg
Vitamin B1: 0.1 mg
Vitamin B2: 0.1 mg
Vitamin B3: 0.7 mg
Vitamin C: 0 mg
Folic Acid: 14.6 mg
Calcium: 13.4 mg
Iron: 2.6 mg
Magnesium: 0 mg
Phosphorus: 0 mg
Sodium: 3.5 mg
Potassium: 98.2 mg
Zinc: 1 mg

By Meghna Nath