By: Payal
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Winter is the time when we all crave different comfort foods, and bajra roti is one of those seasonal favourites.
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Making bajra roti can be tricky - if not done right, it can either break apart or turn out too hard. Here are some simple tips to help you nail the perfect bajra roti every time.
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Fresh flour makes all the difference. If you're using old or stored flour, your roti might not turn out great. Stick to fresh flour for better taste.
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Only knead the amount you need for each roti. If you knead the flour in one go, the dough can get too loose, making it tough to roll out.
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For soft bajra rotis, knead the dough well-don't rush this step. A good 2-3 minutes of kneading will give you the perfect consistency.
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Lukewarm water is a game changer. It makes the dough more elastic, giving you softer, better rotis. Skip the cold water for this one!
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If you cook your roti on high heat, it might stay raw inside. Stick to a medium flame for that perfectly cooked, soft bajra roti every time.
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More Kitchen Tips:
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