Rajgira / Rajagara Roti / Ekadashi Roti

Ingredients

 2 cups Rajgira Flour (Can be found in indian grocery shops)

 1 tsp ginger chili paste

 1 tsp cumin powder

 3 tbs ghee

 Salt to taste.

1. Keep 2 tbs of Rajgira atta aside. This will require while rolling the rotis.
2. Making dough :  Take remaining Rajgira Atta in one medium size bowl, make well in between . Add 1 tbs ghee ,ginger chili paste , cumin powder and salt into the well. Mix all ingredients nicely.
3. Start adding the water as you knead the dough. The dough should not be so hard as well as so soft. This dough will be little harder then chapati dough. Keep the dough aside for 20 mins.

4. This dough would not be as elastic as roti's dough. Hence need to be more careful while rolling the rotis. Make small small lemon size balls from the dough.

5. Take one plastic sheet. Take 1 ball and roll into dry dough. Now put the coated ball on plastic sheet and roll it. If doing first time then do not roll big roti.
6. Heat the tava. I do not use nonstick tava. The one in pictures are iron tava.
   Once tava is heated, Gently pick the roti using both hands and place  to cook on the heated tava. Allow it to cook a couple of minutes on each side, by flipping it as it cooks. Apply ghee on both side.
7. Garma garam roti is ready to be offered to the lord.

Tips :
1. Roll first small roti as rajgira atta is not much elastic. You may also fry small puris instead of making rotis.
2. Add water as needed else dough may become soft and sticky.