Ajma na Pan na Rotla / Carom Leaves Rotla

Ajma na Pan na Rotla / Carom Leaves Rotla

Preparation time 10 minutes

Cooking time 20 minutes

Yield 4 Rotla



Millet Flour 1 cup

Sorghum Flour 1 cup

Turmeric Powder ½ ts

Red Chilli Powder 1 ts

Salt to taste

Ginger-Chilli Paste 1 ts

Carom Leaves chopped ½ cup

Fresh Coriander Leaves chopped 2 tbsp


Ghee to fry



Take Millet Flour and Sorghum Flour in a bowl. Add Turmeric Powder, Red Chilli Powder and Salt. Mix well. Add Ginger-Chilli Paste, chopped Carom Leaves and Fresh Coriander Leaves. Mix well. Adding water slowly as needed, knead somehow stiff dough. Knead it much repeatedly.


Divide prepared dough in 4 portions of almost same size.


Sprinkle little Millet Flour on a rolling board. Take 1 portion of dough and give it a ball shape. Put this dough ball on the rolling board with Millet Flour. Sprinkle little Millet Flour on the dough ball. Apply little Millet Flour on your palm and fingers. Pat dough ball on a rolling board with your palm and fingers to expand and shape it a small round shape. Expand it at least to your palm size. It should be little thick. Sprinkle and apply little Millet Flour on expanding dough ball on a rolling board and also on your palm and finger occasionally as it will make it easier to expand the dough ball as well prevent sticking dough on a rolling board and on your palm.


Preheat a roasting pan on medium flame. Pour and spread 1 tbsp of Ghee on preheated pan. Put prepared Rotlo on it and roast it well both sides.


Serve Hot with Spring Onion Curry.


Traditional Gujarati – Kathiyawadi Rotla with Twisted Taste of Carom Leaves…


Sooo Goood for Health during Indian Winter…

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