Some time back, when I was working in a collage, I had a colleague/friend who was from Haryana. I always used to ask him about the speciality of Haryana and his answer used to be that people in Haryana are very simple when it comes to food. Whenever we planned for an outing or a lunch, he used to insist to go for proper meal rather than going to some fast food chain or some cafe.
I asked him a number of times to bring bajra roti for me whenever he used to go home. He never brought those rotis and told me that bajra roti can’t be eaten once it becomes stale. As it becomes very hard. To digest bajra roti, chaas is required after the meal. So I stopped asking him but my desire to eat bajra roti was still there.
Once we were coming back from a trip to Udaipur. On the way back home, we stopped at a dhaba to have lunch. There I saw bajra roti in their menu. I immediately ordered one bajra roti with some curry, dal and chaas. I had just finished my half roti only, by that time the roti became very hard. Now I realized what my friend used to say, was right.
One day, I bought bajra flour to make roti myself. I added potatoes to keep the roti soft and yes, it indeed remained soft. I had them with some curd and chutney. I even had some leftover rotis. We had those aloo bajre ki roti with tea in the evening and they tasted so good. So we can enjoy these rotis as such even without any side.
Now why am I talking about all this. You must be aware by now that I’m taking part in mega marathon with theme A to Z Indian Flatbreads. Today being the 8th day of marathon, anything under letter H is to be posted. My first choice was my daughter’s favorite ‘ Hari mirch and pyaz ka paratha’, but I have already posted couple of flatbreads from Punjab, so decided to make Haryana’s special Aloo Bajre Ki Roti.
A. Achari Poori
B. Bedmi Poori
D. Dahi Dhapate
G. Gobi Paratha