Step-by-Step Guide to Prepare Speedy Urad dal stuff bajre ki roti

Urad dal stuff bajre ki roti. Urad Dal Tadka & Bajre Ki Roti is best #healthy #luch for people of all ages. Have you ever tried Stuffed Bajre Ki Roti packed with chopped chawli flavoured with green chillies and garlic? This innovative filling not only enhances the flavour of the bajra rotis, it also imparts the necessary softness making the rotis very palatable.

Ready to serve bajre ki roti with cilantro chutney & pickle. Since bajra flour can't be knead with normal water, we need to add hot water and wheat atta for getting a better texture to. Have you tried Bajra(millet) ki roti with Patori this winter? You can have Urad dal stuff bajre ki roti using 10 ingredients and 3 steps. Here is how you cook it.

Ingredients of Urad dal stuff bajre ki roti

1. Prepare 1/2 cup of urad dal.
2. It's 8/9 of lehsun ki kalia.
3. Prepare 4 of hari mirch.
4. Prepare 1/4 tsp of hing.
5. It's 1 tsp of jeera.
6. You need 2 cup of bajre ka att1.
7. You need 1 tbsp of tel.
8. Prepare To taste of Namak.
9. You need as needed of Ghee.
10. You need as needed of Hara dhaniya.

In places like Rajasthan and Braj Bajre ki roti is eaten with Urad dal and Patori. While Bajra roti's Malida is very tasty. Let us prepare Bajra ki roti today. Bajra roti recipe with step by step photos.

Urad dal stuff bajre ki roti step by step

1. Urad dal ko 3/4 hour. Soak kar ke hing,jeera,lehsun, mirch dal kar pees lein.
2. Pan m oil dalen aur daal m namak haradhaniya mila kar tight hone tak pkaayen.
3. Bajra ate ko garam p9ani se dough bana ke urad dal ki stuffing bhar ke hatheli se roti bana lein aur dhimi anch me sek ken.ghee lagakar serve karein.

For garnishing add ghee on parantha, chutney, with a glass of chilled lassi and Bajre ki Roti with Lassi and Chutney is ready to serve. Normally with dhuli urad dal (white urad split), we make maa ki dal, Dahi vada, idli-dosa batter, bedmi poori, or urad dal ki puri, and laddu. This white urad dal(split) has a mildly bitter flavor and creamy texture after cooking. Dal makhani is another version using whole black urad dal. Take the bajre ka atta and knead with warm water--sprinkle little by little and knead for a long time, till soft and pliable.