Muddy Roads, Warm Plates & Monsoon Morsels
Comfort food that hugs you through the drizzle
Monsoon
A season that i personally wait for for, has come around a little early this year. MONSOON, such a beautiful season with so many nostalgic memories, it comes around with hope for the beings who were before burned out by the summer heat, now those same being lift their eyes to the heaven and witness the droplets falling on the earthly mud. And what else is more smoothing than the smell of moist mud that encapsulates the ambient landscape.
Times change suddenly, where a few days ago beings were not even able to open their eyes due to the harsh heat are now wanting to open it as wide as possible because they just can’t get enough of the green lush that has just appeared overnight.
MONSOON, like other seasons comes with its own set of
‘CRAVINGS’.
Now, picture this: you’re perched on the window ledge of your room, a quiet observer of the world cloaked in mist. Outside, the skies are painted grey, and rain falls in a gentle but steady rhythm, like nature’s own lullaby. You crack open the window just enough—not too wide, careful not to let the rain kiss your skin. A cool breeze rushes in, carrying with it the scent of wet earth and the occasional delicate spray of raindrops. The temperature is dipping slowly, wrapping the room in a soft chill. In the background, a mellow old Bollywood tune plays—its familiar notes weaving through the air, stirring memories and moods long tucked away.
And then, just when your senses are full yet yearning for more, your mother walks in. She’s carrying a plate of hot bajra roti, glistening with generous swirls of ghee, accompanied by a bowl of fiery, aromatic chicken curry. The warmth rises from the plate in soft spirals of steam. You take your first bite—earthy, spicy, and full of love—and in that exact moment, with the rain outside, the music humming low, and the heat of the food chasing the cold from your body, you taste something more than just food.
You taste pure, perfect bliss.
The art of making Bajra roti
Rolling bajra roti without cracks? Ah yes—the ultimate test of patience, skill, and emotional stability.
Think of it like yoga for your hands—gentle pressure, deep focus, and zero judgment when things go sideways (or oval).
A few roti wisdom nuggets:
1. Use warm water and let the dough rest—because even dough deserves a break. Bajra is gluten free, and has dense starch granules which the hot water helps in breaking down, it also helps better water absorption and makes the dough more pliable, which will help you rolling the bread
2. Don’t press like you’re flattening your life problems—go easy and even. Channel your inner zen master. Too much pressure and it’ll crack your bajra roti under stress, Too little, and it’ll sit there judging you like, “that’s all you’ve got?”
3. But don’t worry—even if your bajra roti ends up shaped like a confused continent , slap it on the tawa with confidence. Add ghee. Boom. Redemption.
Shape is temporary, flavor is forever.
CHEAT CODE: now even if after all this your bajra roti crack. Add a little whole wheat flour about 20% weight of the bajra flour and it will do the magic.
Bajra roti | Bajre ki roti
Equipment
- Tawa | griddle
Ingredients
- 500 gm Bajra atta | pearl millet flour
- 250 gm Water
- Salt
Instructions
- First and foremost heat water till it gets between 55 to 60℃250 gm Water
- Then take bajra flour and make a well in between.500 gm Bajra atta | pearl millet flour
- Add salt to the sides.Salt
- Then start by adding half the quantity of water specified and start kneading. Keep in mind that the water should be hot.
- Make a dough that is not very hard nor it is very soft, it should be somewhere in the middle so as to make the rolling process easy and give a better result.
- Then dust flour on your work space and start rolling the dough, slow and steady with your finger tips in a circular motion.
- You can also use a rolling pin but roll it with very light pressure or else it may build cracks.
- Now, heat up the griddle and put the bhakri on it. Wet your fingertips and massage the bhakri with them. Thoroughly moisten the bajra roti, paying attention to every corner and crevice.
- Then flip the bhakri and cook until you see small brown spots on each sides.
- The best past: add generous dollops of ghee to your bhakri so you can enjoy it at its prime.
- And voila, now you can enjoy hot bajra bhakri with fiery sizzling chicken curry.
Do also check out my previous blog on SOURDOUGH BREAD.
It turned out to be v yummy
Nicley explained
Easy explanation, I am going to try it this way, hope it doesn’t have cracks anymore
👌🏻👌🏻
Excellent
Thank you for your which is truly connected to life ..
Great Idea It really works wonders…..
Already trying this technique with jowar and Bajra.
The rotis turn out to be soft and very easy to roll with rolling pin
This is a good alternative for gluten free diet 💯
Will surely try it
Very nice 👍
Fantastic