Bajara no rotlo ane Ringna no bhadtho is an authentic and famous part of Gujrati cuisine. The nutritional value of Bajara is excellent.
This dish is not only popular in Gujarat, but is quite efficiently prepared all over India. It is one of the vegetarian foods which no one can resist. It doesn’t require much time; hence it is a quick meal for anyone. It doesn’t involve any rocket science. Newbies in cooking can easily prepare it if they follow this detailed recipe and instructions.
The smokey flavor of Ringna no bhadtho combined with ghee laided Bajara rotla is too tempting to resist.
Here is the detailed list of ingredients you must-have for a perfect flavor.
For Bajara no rotlo
Bajara flour 2 Cups
Salt as needed
Water required for kneading
Ringna no bhadtho
Eggplant or Ringna (medium to large)
Oil: half a cup
Salt as per taste
Tomato: 2 finely chopped
Ginger garlic paste: 1 tsp
Green chili:2-3, chopped
Red chili powder: 2 tsp
Turmeric powder: 1/4th tsp
Coriander powder: 1 tsp
Garam masala: half tsp
Spring Onions: 2 – 3 chopped, for garnishing.
The detailed recipe for rotla and bhadtha is enlisted here to help you prepare the dish with perfection and step by step.
How To Prepare Bajara No Rotlo
To prepare Bajara no rotlo, take Bajara flour (2 cups) in one bowl. Add salt as per taste. Slowly add water (around half a cup) as per the requirement to knead a semi-soft dough. Divide the dough into equal parts. Knead them into a flat base by using the pressure of your palm. You can also roll them by using a roller pin. Sprinkle some flour on the rolling board to avoid sticking of the dough.
Heat a Tava place this prepared bread or rotla on the Tava. Flip after a few minutes. Spread ghee/oil on the rotla. Bajara no rotlo is now ready to serve.
How To Prepare Ringna No Bhadtho
The authentic flavor of Gujrati Ringna no bhadtho comes from its smokey flavor.
Wash the eggplant, also known as Ringna well. Place the Ringna on the gas flame directly. Alternatively, change the sides of eggplant for uniform heating. Do it carefully so that it does not get burnt. The smokey flavor will give a fabulous taste to the dish. Remove the black burnt skin of Ringna. Now mash the pulp thoroughly.
Take a kadhai, add 1/4th cup of oil. Add 2-3 chopped onions. Sauté them for a while. Now add ginger garlic paste. Sauté this the smell of ginger garlic evades. Now add chopped green chilies. Add red chilies powder, coriander powder, garam masala powder. Let the oil ooze to the top.
Add chopped tomatoes and salt as required and let it simmer on slow to medium flame for a few minutes.
Add the mashed pulp of ringna. Mix it well using a spatula. Let it simmer. Switch off the flame after 5 minutes.
Garnish and serve Ringna no bhadtho with chopped spring onions with Bajara no rotlo on the side.
Don’t forget to serve fried green chilies on the sides and buttermilk for a real Gujrati flavor.