Bajra Kand Rotis

Bajra flour combined with purple yam, curds and garlic paste makes an interesting variation to plain bajra rotis which we often eat. Protein and iron are two important nutrients provided by these rotis. Like all bajra rotis, they tend to get chewy if they are served cold without a brushing of ghee. So serve these hot to avoid the use of ghee or butter for brushing. 

1 cup bajra (black millet) flour
1/2 cup purple yam (kand), boiled, peeled and grated
1/4 cup low fat curds (dahi)
1/2 tsp garlic (lehsun) paste
1/2 tsp ginger-green chilli paste
1/2 tsp fennel seeds (saunf)
1 tsp oil
salt to taste

    Combine all the ingredients and knead into a soft dough using water only if required.
    Divide the dough into 7 equal portions.
    Roll out each portion into a circle of 125 mm. (5") diameter.
    Cook each roti on a tava (griddle) on both sides till brown spots appear.
    Serve hot.

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