Bajra Roti is a quite popular and healthy recipe made with bajra flour. It is one of those rotis that taste great and very filling. The recipe has a soft texture and a little firm edges that goes well with curd, chutney or any sabzi you like. Making bajra roti is not hard once you know how to handle the dough.
Bajra flour alone does not bind well, so adding bit of wheat flour helps to make it easy to shape. These rotis are not rolled like normal rotis, instead we press them flat using our hands or a small bowl. It takes few tries to get it right but once you get used, it is easy. It is rich in fiber and gives energy.
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About Bajra Roti
Bajra Roti is simple flatbread made using few ingredients only. It is a common food in many village homes and known for its earthy taste. The flour is mixed with salt and little wheat flour to help bind the dough. Once soft dough is made, it is pressed flat and cooked on tawa.
The roti turns soft inside and slightly crisp outside. Cooking it on direct flame gives a smoky touch and that is what makes it special. Bajra roti is good choice for both lunch and dinner and goes well with almost any side dish. It is one of the best millets to include in daily diet, especially when you want light and wholesome meal.
Bajra is also called pearl millet, is good for health. It helps in digestion and keeps the body cool in summer. This dish feels light for stomach but still keeps you full for a long time. It is a nice option when you want to eat something healthy but also want good taste on the plate.
I make this roti for dinner along with some simple dal or sabzi. You can just brush little ghee on top before serving, it makes it soft and adds nice flavor. This roti is one of those dishes that feels close to home cooking.
Bajra Roti Ingredients
- Bajra flour - I added bajra flour. It gives earthy flavor and makes the roti healthy. You can use fresh flour for better taste.
- Wheat flour - I added few spoons of wheat flour to make the dough easy to bind and press. You can skip it if you want gluten free version.
- Salt - to taste
- Water - as needed
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How to make Bajra Roti Step by Step
1.In a mixing bowl, take bajra flour, wheat flour and required salt, mix well. Then add water little by little.
2.Knead it to a soft dough. Make small lemon sized balls.
3.Take a ball, place it in between a plastic sheet press it with a flat based container to flatten it.
4.Carefully remove it from the plastic sheet, make all the rotis similarly. Heat a tawa, now carefully transfer the rotis to the tawa.
5.Cook on on one side then transfer to direct flame and cook for few seconds. Brush it with ghee or butter.
Serve hot with any chutney of your choice.
Expert Tips
- Soft dough - The dough needs to be soft and smooth while mixing. If it becomes too tight then roti will start breaking when you press it. Add little more warm water if needed to make it soft.
- Pressing method - I usually keep the dough ball between two plastic sheets and press it using small flat bowl. It is more easy than rolling with pin and helps to get even round shape.
- Cook properly - Always cook one side nicely before flipping or keeping it direct on flame. This helps the roti to puff well and cook evenly from inside.
- Spiciness - You can add little ajwain, cumin or a pinch of chili powder in the dough if you want bit spicy taste. It gives nice flavor and good smell when roasting on tawa.
- Kasuri methi - I sometimes add small amount of kasuri methi in dough, it gives lovely aroma and slight bitter taste that goes very well with bajra flavor.
Serving and Storage
Serve this hot with curd, onion chutney or simple dal. It also taste nice with jaggery and ghee. You can even serve it with pickle or any spicy curry you like.
Keep leftover rotis in clean box and put in fridge for one day. Reheat on tawa for few seconds before serving so it turns soft again.
FAQS
1.Can I make with bajra alone?
Yes, you can, but shaping will be little hard. You can press it slowly with hands on plastic sheet or butter paper.
2.Why my roti breaking while pressing?
If the dough is too dry or tight, it will break easily. Just add little more water and knead again till soft.
3.Can I add chili?
Yes, you can add, if you want spicy taste. You can also try adding chilli flakes.
4.How to store these rotis?
Keep in an airtight box and store in fridge for one day. Reheat on tawa before serving so it becomes soft again.
5.Can I make thick rotis?
Yes, you can make it thick or thin, how you like. Just make sure to cook well on both sides.
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📖 Recipe Card
Bajra Roti Recipe
Ingredients
- 1 cup bajra flour
- 3 tablespoon wheat flour
- salt to taste
- water as required
Instructions
- In a mixing bowl, take bajra flour, wheat flour and required salt, mix well.
- Then add water little by little.
- Knead it to a soft dough. Make small lemon sized balls.
- Take a ball, place it inbetween a plastic sheet press it with a flat based container to flatten it.
- Carefully remove it from the plastic sheet,make all the rotis similarly.
- Heat a tawa,now carefully transfer the rotis to the tawa.
- Cook on on one side then transfer to direct flame and cook for few seconds.
- Brush it with ghee or butter.
- Serve Bajra roti hot with any chutney of your choice.
Notes
- Soft dough - The dough needs to be soft and smooth while mixing. If it becomes too tight then roti will start breaking when you press it. Add little more warm water if needed to make it soft.
- Pressing method - I usually keep the dough ball between two plastic sheets and press it using small flat bowl. It is more easy than rolling with pin and helps to get even round shape.
- Cook properly - Always cook one side nicely before flipping or keeping it direct on flame. This helps the roti to puff well and cook evenly from inside.
- Spiciness - You can add little ajwain, cumin or a pinch of chili powder in the dough if you want bit spicy taste. It gives nice flavor and good smell when roasting on tawa.
- Kasoori methi - I sometimes add small amount of kasuri methi in dough, it gives lovely aroma and slight bitter taste that goes very well with bajra flavor.
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