bajre ki roti

Bajre ki Roti | Bajra Roti | How to make Bajre ki Roti

What is bajre ki roti?

Bajra is the Hindi word for pearl millet. The chapatis made with the millet flour are bajra roti. In India, bajra is cultivated in many parts of Rajasthan. “Bajra roti, lehsun ki chutney, and onions” is a staple food of many locals in the state. However, because of its health benefits, bajre ki roti has become popular across the country now. It can be served with dal or Indian gravies; however, my favorite accompaniment for bajra roti is lehsun ki chutney or green chutney.

Let’s talk about the ingredients for Bajre ki Roti

Bajra aata is a gluten-free flour. Now, just as any roti, even bajra roti is not very demanding (ingredients wise). It just calls for salt and water. But since pearl millet flour is gluten-free, few tips must be followed to make soft and nice chapatis.

Warm water should be used to knead the dough for bajra roti.
Kneading the dough properly, for a considerable time, say 10 minutes, is essential to develop the gluten… basically to make the dough pliable.
Bajra roti should be thicker than the regular roti.
Rolling bajre ki roti is tricky. If you feel confident, use the rolling pin. However, I have shared a very easy method of rolling the roti, which can be used by the beginners.

Another roti that might interest you is makka ki roti. This recipe too can be used by the beginners as it decodes the makka chapati. View the recipe here.

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How To Make Bajre ki Roti

1. In a mixing bowl, add 2 cups pearl millet flour (bajre ka aata), salt to taste and ¼ cup wheat flour (gehun ka aata).

bajre ki roti

2. Mix everything. Use warm water gradually to knead the dough.

bajre ki roti

3. Make a soft dough. Knead for at least 10 minutes.

bajre ki roti

4. Divide the dough into portions and place one on parchment paper. Simultaneously heat a pan or skillet.

bajre ki roti

5. Put another piece of parchment paper on it.

bajre ki roti

6. Use a steel plate and press the dough ball gently. The picture shows me using one hand only as in the other I am holding my phone to click the picture. Don’t be misguided, press with both your hands.

bajre ki roti

7. Continue till you get a nice, round and thick chapati.

bajre ki roti

8. Lift the parchment paper along with chapati.

bajre ki roti

9. Put on the hot skillet.

bajre ki roti

10. Remove the parchment paper.

bajre ki roti

11.Let the chapati cook partly from one side.

bajre ki roti

12. Thereafter flip it. Cook partly from both the sides.

bajre ki roti

13. Cook on low direct gas flame.

bajre ki roti

14. Cook on low flame till golden brown patches appear.

bajre ki roti

15. Grease with ghee.

bajre ki roti

16. Bon appétit!!

bajre ki roti

Nutrients

Nutrition Facts
Serving Size 4
Servings Per Container 4

Amount Per Serving
Calories 4 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Trans Fat 4g
Cholesterol 4mg 1%
Sodium 4mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 4g 16%
Sugars 4g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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