Kosra Roti
Kosra (foxtail millet) flatbread cooked on a tawa. Bastar tribal staple bread — gluten-free and nutritious.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- ajwain — 0.5 tsp (ground)
- Water — 1 cup (whole)
- Ghee — 2 tbsp (whole)
- salt (optional) (whole)
- Foxtail Millet Flour — 250 g (ground)
Tempering
- oil — 2 tbsp (whole)
Method
- Boil the water in a pan and add salt and the ajwain seeds to it.
- Add the foxtail millet flour to the boiling water, stirring quickly and continuously to avoid lumps, then cover and let it cook on low heat for 2 minutes.
- Turn off the heat and let the dough cool slightly, then knead it well with your hands, adding a little of the ghee to make a smooth, pliable dough.
- Divide the dough into equal portions and shape into balls.
- Pat or roll each ball between your palms or on a greased sheet into a roti of even thickness, as millet dough can crack easily when rolled with a rolling pin.
- Heat a griddle and drizzle a little oil on it. Place the rolled roti on the hot griddle carefully.
- Cook on medium heat, drizzling a little more oil or ghee around the edges, and flip once the bottom develops golden brown spots, then cook the other side till done.
- Press gently with a cloth or spatula so the roti puffs up slightly and cooks evenly on both sides.
- Garnish with chopped coriander leaves and serve the kosra roti hot with a dollop of ghee.
Common questions
- Kosra Roti ko English mein kya kehte hain?
- बस्तर कोसरा रोटी ko English mein Kosra Roti likhte hain.
- Ek plate Kosra Roti mein kitni calories hoti hain?
- 462 kcal per plate.
- Kitna time lagta hai?
- 20 min lagta hai — 10 min taiyari, 10 min pakana.