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