I bought a pack of pearl millet / kambu flour for this theme, but didn’t get an idea until three days back. I was thinking on the lines of cookies or pastries, but after I made the multi grain health flour cookies, I didn’t want to repeat it. Then I remembered all the delicious flat breads I saw on the Mega Marathon during September and that is when I decided on making a sweet flat bread. As always I planned this on a Sunday for Sruit’s lunch. Usual bajra gur roti doesn’t have coconut in them. But as I had some grated coconut in the fridge, I thought of using it up. So it added to the flavour.
Pearl millet is gluten free, so it is really tough making a bread which doesn’t break. I made four breads. While patting them, the first two I patted them thin. When flipping the breads, they broke up and but they were so crisp and Sruti loved them. Then for the next two breads, I made them thicker and they held their shape. I have also added so much ghee in the recipe, it made the breads crumbly and soft. So I have reduced it in the recipe given below. If you can pat the rotis directly on tawa, then go ahead, it would be easier. If you are not into it, then use a plastic sheet or parchment to pat the rotis and shift them to the tawa for cooking. I prefer direct patting, but just for the sake of this post, I used parchment. Sesame seeds are also optional, but they tend to give a nutty taste which Sruti loves a lot. I had a taste of a small piece and it was quite delicious.
Bajra / Pearl Millet / Kambu Flour – 1 cup
Jaggery – 1/2 cup
Grated Coconut – 1/2 cup
Cardamom Powder – 1/4 tsp
Ghee – 1 tbs
Water – 2-3 tbs
Ghee For Roasting
In a bowl, mix together bajra flour, jaggery, coconut and cardamom powder.
Add ghee and mix them well.
Add water one tbs at a time until the dough comes together.
Cover and set aside for 15 minutes.
Divide it into 4 equal portions.
Pat each portion into a disc on a greased paper or plastic sheet.
Transfer it to a hot tawa and cook both sides until golden.
Drizzle some ghee while the roti is cooking.
Once done, transfer to a plate and repeat for others.
Serve them warm.