Original recipe Source: Urmila aunty
1. Bajra flour – 2 cups
2. Salt as per taste
3. Oil – 1 tbsp
4. Ajwain – 1/2 tsp
5. Butter/ oil/ghee – 2 tbsp
1. Radish greens – 1 bunch
2. Cumin seeds – 1/2 tsp
3. Carom seeds -1/2 tsp
4.Asafoetida – 1 pinch
5. Salt to taste
6. Chili powder – 1 tsp
7. Dry mango powder – 1/2 tsp
Step 1: Mix all the given ingredients and then add water little at a time and mix until you get a soft dough. Leave it for 15 minutes.
Step 2: Divide into portions that make 2.5″ diameter ball. Pat it into 0.5 cm thick circles using a plastic cover so that it peels of easily.
Step 3: Heat a tawa, grease butter/ oil/ ghee and roast it on both the sides well. Make rotis on medium heat to ensure it is cooked well in the center. Keep pressing with flat ladle on the surface of the roti while cooking to avoid cracking and for uniform cooking.
Step 1: Clean and wash the radish greens and then finely chop them.
Step 2: Heat oil in a pan, crackle cumin seeds and carom seeds, sprinkle asafoetida and then add the chopped radish greens.
Step 3: Saute for a minute and then cover with a lid. Stirring occasionally, cook until the green is soft.
Step 4: Then add salt, chili powder and dry mango powder. Toss for another 2 minutes and switch off.
Step 5: Serve hot with bajra roti.
* I used dry mango powder as I went out of stock of tomatoes; I think that’s used in the original recipe. Using tomatoes gives it a moist texture and more tangy taste.
* Shredded jaggery is another superhit combo with bajra roti.
* Don’t mistake the whitish pieces in the subji for onions, they are the baby radishes that came with the bunch of greens 🙂