Not very far away from Delhi in terms of kilometers yet boasting of a distinct culture, Haryana is the other state that shares Chandigarh as the capital with Punjab. After its independence in the year 1966, Haryana became a separate state of the country and we got two different regions with their own identity and culture. Did you know that Haryana is known as the ‘Land of Rotis’? Well, we aren’t surprised because the fertile lands and the rich agricultural produce in the region surely yield large amount of grains and cereals. Being self-sufficient in grains automatically translates into large-scale consumption of the same.
India, in general, is home to a plethora of breads. Parathas and rotis are two types of most-commonly eaten flatbreads in the country, especially in the northern parts. Haryana is no stranger to this phenomenon too. For breakfast, while we may be having thick onion and paneer parathas in Delhi, the locals in Haryana dig into some rotis. One popular breakfast item is the besan masala roti. This is made by mixing gram flour with whole wheat flour and sprucing up the dough with some onions and spices. Another flatbread that is a favourite in Haryana is bajra aloo roti. Now, we must tell you that it may seem like a close cousin of your beloved aloo paratha, but we bet that there’s more to it.
Bajra aloo roti, for the unversed, is a staple breakfast of Haryana. The roti is made from a dough of bajra flour which has a high nutrient profile. It is a great source of protein, while keeping you full for longer and your heart healthy. Along with regulating blood pressure, it also has an abundant amount of magnesium present in it. Instead of a simple wheat flour preparation, bajra really amps up the nutritional value of this roti, making it a healthy and satiating breakfast each morning.
The Land of Rotis has no dearth of flatbreads. From breakfast to lunch and dinner, the roti or flatbread is a constant element of meals. To prepare bajra aloo roti for mornings, all you need to do is boil some potatoes and cool them down. Peel the skin of the potatoes and mash them all together. While the basic preparation only requires simple potatoes, but you can spruce them up with some onions if you like. Next step is to ready the dough for which you’d need bajra flour, red chilli powder, cumin, coriander powder and ajwain. Add some water and knead the dough.
Then some portions of the dough are taken and rolled into balls. The balls are hollowed from the centre to fill in the mashed potato stuffing. It is covered from all sides and rolled into a round roti with the help of a rolling pin. Finally, it is tossed on a tawa and cooked till it is crisp on all ends.
The bajra aloo roti is served with curd or a pickle. Often times, people also eat it with hot or cold milk for breakfast. Do you want to try it too? Here’s the full recipe.
