Rajagaro Bakri Recipe - Cooking Index
Rajagaro Bakri Recipe - Cooking Index
| 1 cup | 62g / 2.2oz | Rajagaro flour - heaping cup |
| 3/4 teaspoon | 3.8ml | Minced serrano or |
| 1 teaspoon | 5ml | Minced jalapeno pepper |
| 1 teaspoon | 5ml | Salt |
| 1 teaspoon | 5ml | Oil |
| 1/4 teaspoon | 1.3ml | Jeera |
| 1 tablespoon | 15ml | Oil |
| Rice flour - (a little for rolling to make it crisp) | ||
| 1/2 cup | 118ml | Water |
Combine rajagaro flour,jeera powder ,salt, chilis and 1 tbsp oil.Gradually add water mixing with 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 well put this on a rolling surface using a small rolling pin ,rice flour or rajagaro flour for rolling the dough. If you add too much flour the dough will dry out.If the dough is too hard add a few drops of water and knead more.
1 cup of flour and 1/2 cup of water should yield 6-8 pieces of roti.
Roll out the bakri(roti).Heat a nonstick tava(pan) to medium(6) temp. Spray with cooking spray or use a tiny amount of oil on tava.Cook first side on hot tava until the roti turns a slight pinkish tint and some air bubbles form and there are brown spots on the te side underside.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 bit and put a tiny bit of oil on the first side with back of spoon rub heat and transfer to a serving dish.These are best cooked one at a time and served when hot and chewy.They can be frozen and reheated later but are the best fresh.
Michelle Zaniewski
Source:
Somesh Rao
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