This month, the Bread Baker’s group the chosen theme is gluten free breads and it also can be unleavened flat bread. So I chose to do a delicious roti which I read from Vaishali’s blog. She used Jowar for the rotis but I used bajra flour. And another variation in the recipe is using kasoori methi instead of fresh methi leaves. Fresh fenugreek is seasonal here and now is not the time. So I opted for dried fenugreek leaves which is one of my favourite to have along with potatoes. The recipe is pretty straight forward. You can either use your left over all methi or make it fresh just for the rotis. Mash the potatoes and add the flour. Roll it between thin plastic sheets and cook on stove top.
I made two batches , one I rolled thin between parchment paper and the other batch, I patted directly on tawa. My favourite was the directly patted rotis, but I didn’t take any photos of them. The ones I have shown here includes lots of work like rolling and trimming, but if you hate these, just add some dough directly on the tawa, pat them into thin rotis and cook. The directly patting on tawa needs some experience as it is easy to burn your fingers. So make sure you know what you are doing before attempting it.
Potatoes – 2, medium sized
Kasoori Methi – 2 tbs
Salt- to taste
Oil – 1 tsp
Cumin Seeds – 1/2 tsp
Red Chilly Powder – 1/2 tsp
Coriander Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Bajra Flour – 100 gm
Boil potatoes, peel skin and cut them into cubes.
In a pan, heat oil and add cumin.
When they crackle, add in the red chilly powder, coriander powder, turmeric powder and kasuri methi.
Add in the potatoes and stir to coat the potatoes evenly with the spice.
Add salt to taste and fry for a minute or two on low flame.
Remove from flame and cool completely.
MAsh the potatoes using a potato masher and add the bajra flour to the potato mixture.
Knead to form a soft dough. You won’t need water because the potatoes will bring the dough together. If you feel that it is dry, then add a tsp or two of water.
Divide the dough into equal portions.
Place each portion between thin oiled plastic sheets or parchment papers, roll into thin circle.
You can even trim the edges if you need a neat finish.
Heat a tawa, place the rolled roti on it and cook both sides drizzling a little oil.
Once both the sides are uniformly browned, remove from tawa and serve hot along with some sliced onions or a cup of yogurt.
- Aloo Nachini Roti from Sara’s Tasty Buds
- Banana, Coconut and Goji Berry Bread from All That’s Left Are The Crumbs
- Brazilian Cheese Bread from Karen’s Kitchen Stories
- Gluten Free English Muffins from A Messy Kitchen
- Gluten Free Pizza Crust from What Smells So Good?
- Masala Mixed Flour Thalipeeth from Sizzling Tastebuds
- Methi Aloo Bajra Roti from Gayathri’s Cook Spot
- Rajgira Roti from Sneha’s Recipe
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all of our lovely bread by following our Pinterest board right here. http://www.pinterest.com/flpl/bread-bakers/ Links are also updated after each event on the BreadBakers home page. http://www.foodlustpeoplelove.com/p/breadbakers.html We take turns hosting each month and choosing the theme/ingredient.