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Rajagaro Bakri Recipe

Rajagaro Bakri is a popular Indian Dessert
Author :
 
On :
Thursday, 17 April, 2014
Category :
Festive Recipe
Course :
Dessert Recipe
Cuisine :
Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1 heaped cup rajagaro flour (amaranth flour)
  • 3/4 tsp minced Green chillies or 1 tsp minced jalapeno pepper
  • 1 tsp salt
  • 1 tsp oil
  • 1/4 tsp Jeera
  • 1 tbsp oil
  • Rice flour (a little for rolling to make it crisp)
  • 1/2 cup water
  • How to Make Rajagaro Bakri:

    1. Combine rajagaro flour, jeera powder, salt, chillis and 1 tbsp oil. Gradually add water and mix with your fingers.
    2. Knead dough with the palm of your hand for a few minutes, getting the flour off the bottom of the bowl as you knead.
    3. When you have kneaded it well, put on a rolling surface and roll dough with a small rolling pin.
    4. Roll out the bakri (roti).
    5. Heat a non-stick pan to medium temperature.
    6. Spray with cooking spray or use a tiny amount of oil on tava.
    7. Cook one side on hot tava until the roti turns a slight pinkish tint and some air bubbles form and brown spots appear.
    8. Do not turn too soon or too often.
    9. After turning, brush a tiny amount of oil on the cooked side with the back of your spoon.
    10. Turn when the second side has browned a little, brush a tiny bit of oil on it and transfer to a serving dish.
    11. These are best cooked one at a time and served when hot and chewy.



     

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