Bajra Roti Recipe – Sharmis Passion

Bajra Roti is a very popular and healthy recipe made from bajra flour. This is one of those rotis that tastes great and is filling. The texture of this recipe is soft and slightly hard on the edges which goes well with curd, chutney or any vegetable of your choice. Making bajra roti is not difficult once you know how to knead the dough.

Bajra flour alone does not stick well, so adding a little wheat flour to it makes it easier to shape. These rotis are not made by rolling them like normal rotis, rather we flatten them by pressing them with the help of hands or a small bowl. It takes a few tries to get it right but once you get used to it it becomes easy. It is rich in fiber and gives energy.

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About Bajra Roti

Bajra roti is a simple flatbread made using only a few ingredients. It is a common food in many village households and is known for its earthy taste. Salt and a little wheat flour are added to the dough to help bind it. Once the soft dough is made, it is flattened and cooked on a pan.

The roti becomes soft from inside and slightly crispy from outside. Cooking it on direct flame gives it a smoky taste and this is what makes it special. Bajra roti is a good option for both lunch and dinner and goes well with almost any side dish. It is one of the best millets to include in the daily diet, especially when you want a light and nutritious meal.

Millet is also called pearl millet, it is good for health. It helps in digestion and keeps the body cool in summers. This dish feels light on the stomach but still keeps you full for a long time. This is a good option when you want to eat something healthy but still want good taste on the plate.

I make this roti with some simple dal or vegetable for dinner. Before serving, you can apply a little ghee on top, this makes it soft and tastes good. This roti is one of those dishes that feels like home cooking.

Bajra Roti Ingredients

• millet flour – I added millet flour. It gives an earthy taste and makes the roti healthy. You can use fresh flour for better taste.
• wheat flour – To make the dough easier to bind and press, I added a few spoons of wheat flour. You can omit this if you want a gluten free version.
• Salt – to taste
• Water – As needed

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How to make Bajra Roti step by step

1.Take millet flour, wheat flour and salt as required in a bowl and mix well. Then add water little by little.

2. Knead it into a soft dough. Make small balls of lemon size.

3. Take a ball, place it in the middle of the plastic sheet and press it with a flat container to flatten it.

4. Carefully remove it from the plastic sheet, make all the rotis in the same manner. Heat the pan, now carefully put the rotis on the pan.

5. Cook on one side, then place on direct flame and cook for a few seconds. Brush it with ghee or butter.

Serve hot with any chutney of your choice.

Expert Tips

• soft dough – The dough should be soft and smooth while mixing. If it becomes too tight then the roti will start breaking when pressed. If necessary add a little more hot water to make it soft.
• pressing method – I usually place the dough ball between two plastic sheets and press using a small flat bowl. This is easier than rolling with a pin and helps in getting a uniform round shape.
• cook properly – Always cook well from one side before turning or placing on direct flame. Due to this the roti swells well and gets cooked evenly from inside.
• crispness – If you want a little spicy taste, you can add a little celery, cumin or a pinch of chili powder to the flour. It tastes and smells good when roasted on the pan.
• Fenugreek seeds – I sometimes add small amount of Kasuri Methi to the flour, it gives beautiful aroma and mild bitter taste which goes very well with the taste of millet.

serving and storage

Serve it hot with curd, onion chutney or simple dal. It also tastes good with jaggery and ghee. You can also serve it with pickle or any spicy vegetable of your choice.

– Keep the remaining rotis in a clean box and keep them in the refrigerator for a day. Before serving, heat it on the pan for a few seconds so that it becomes soft again.

general questions and answers

1.Can I make it with millet alone?

Yes, you can, but shaping will be a little difficult. You can press it gently with your hands on a plastic sheet or butter paper.

2. Why does my roti break when pressed?

If the dough is too dry or stiff, it will break easily. Just add a little more water and knead again until smooth.

3.Can I add chilli?

Yes, if you want spicy taste then you can add it. You can also try adding chilli pieces.

4.How to store these rotis?

Place in an airtight container and refrigerate for a day. Before serving, heat it on the pan so that it becomes soft again.

5.Can I make thick rotis?

Yes, you can make it as thick or thin as you want. Just make sure it gets cooked well from both sides.

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