Rajasthani Sorghum Bejar Roti Recipe by Madhu Bindra
Cooking Instructions 30 minutes 1 To prepare the dough, in a large bowl mix together sorghum flour, wheat flour and besan. 2 Add in the green chilli paste, roasted cumin seeds, salt to taste, and chopped coriander leaves. Mix well. 3 Knead it into a soft dough using warm buttermilk as required. Keep aside. 4 Divide it into 4 equal portions. Roll them out into 5” in diameter making sure it is not too thin. Use wheat flour for dusting so that the roti does not stick while rolling out. 5 Heat a tawa or a griddle. Place the roti and cook on medium heat on both sides till it starts to colorize. Brush with oil and turn it over. Press it down a bit. Cook the roti on both sides until golden. 6 The Rajasthani Sorghum Bejar Roti is ready to serve. Serve hot with raita and pickle. 1 To prepare the dough, in a large bowl mix together sorghum flour, wheat flour and besan. 1 To prepare the dough, in a large bowl mix together sorghum flour, wheat flour and besan. 2 Add in the green chilli paste, roasted cumin seeds, salt to taste, and chopped coriander leaves. Mix well. 2 Add in the green chilli paste, roasted cumin seeds, salt to taste, and chopped coriander leaves. Mix well. 3 Knead it into a soft dough using warm buttermilk as required. Keep aside. 3 Knead it into a soft dough using warm buttermilk as required. Keep aside. 4 Divide it into 4 equal portions. Roll them out into 5” in diameter making sure it is not too thin. Use wheat flour for dusting so that the roti does not stick while rolling out. 4 Divide it into 4 equal portions. Roll them out into 5” in diameter making sure it is not too thin. Use wheat flour for dusting so that the roti does not stick while rolling out. 5 Heat a tawa or a griddle. Place the roti and cook on medium heat on both sides till it starts to colorize. Brush with oil and turn it over. Press it down a bit. Cook the roti on both sides until golden. 5 Heat a tawa or a griddle. Place the roti and cook on medium heat on both sides till it starts to colorize. Brush with oil and turn it over. Press it down a bit. Cook the roti on both sides until golden. 6 The Rajasthani Sorghum Bejar Roti is ready to serve. Serve hot with raita and pickle. 6 The Rajasthani Sorghum Bejar Roti is ready to serve. Serve hot with raita and pickle. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Honey Butter Cornbread Baked Feta Tomato Pasta Crockpot Chicken Chili Brown Butter Banana Bread Dorito Cool Ranch Chicken Casserole Honey Butter Cornbread Baked Feta Tomato Pasta Crockpot Chicken Chili Brown Butter Banana Bread Dorito Cool Ranch Chicken Casserole Smoked Meatloaf Quick Oats - Chia seeds Crispy Tofu Arepa with Avocado Chicken Baked Feta Tomato Pasta Blueberry Muffins Honey Butter Cornbread Brown Butter Banana Bread Jalapeño Cheddar Cheese Bagels Super Delicious Grilled Bok Choy Smoked Meatloaf Quick Oats - Chia seeds Crispy Tofu Arepa with Avocado Chicken Baked Feta Tomato Pasta Blueberry Muffins Honey Butter Cornbread Brown Butter Banana Bread Jalapeño Cheddar Cheese Bagels Super Delicious Grilled Bok Choy