Bejar ki Roti recipe | How to Make Bejar ki Roti | Rajsthani Bejar ki Roti

What is Bejar ki Roti?

Bejar is a multigrain flour comprising of whole wheat flour, jowar flour and gram flour. It is super healthy as it is fibrous. Further, it is rich in protein. It gives a healthy break from the regular rotis or parathas we generally eat. It is a common part of Rajasthani food and can be served with gravies, dals or kadhis.

Let’s talk about the ingredients for Bejar ki Roti

In Rajasthani food flours such as jowar flour and gram flour are used a lot. This is due to the lack of vegetation in the state. Not only there are several gravy recipes using gram flour, but it is also used in the bread.

Flours: Bajor ki roti is a roti made with bajor ka atta. Where I live, bajor ka atta is easily available at the stores or grocery shops. However, I like to prepare it at home. It is very simple. It is a combination of whole wheat flour, jowar flour and gram flour in the ratio of 2:2:1.

Buttermilk: Instead of water, buttermilk is used to prepare the dough for bejar ki roti. It makes the roti softer in texture and lighter on the belly.

Flavours: Fennel seeds, coriander seeds have been used to add flavours to bejar ki roti. You can also add in fresh ingredients such as green chillies, coriander leaves, garlic etc.

Similar recipes on the blog:

There are different bread which can be served with the day to day gravies and dals other than tawa chapati. These are healthier and definitely take the meal to another level. Missi roti, tandoori roti, simple parathas are a few examples. You might also like our collection of paratha recipes and poori recipes.

How to serve bejar ki roti?

I can be served with Jaipuri Aloo Pyaaz ki Sabzi, chach and onion salad.

How to make bejar ki roti

1.This recipe makes 6 roti.

2.In a mixing bowl add all the ingredients except buttermilk, i.e. ½ cup whole wheat flour (gehu ka atta), ¼ cup gram flour (besan) and ½ cup jowar flour and ¼ cup gram flour (besan), salt to taste, 1 and ½ tbsp semolina (sooji), a pinch of fruit salt, ¼ tsp turmeric powder, 1 tsp fennel seeds (saunf), 1 tsp coriander seeds (sabut dhaniya) and 1 tbsp of ghee.

3.Mix all the ingredients and use buttermilk to form a soft dough.

4.Let the dough rest for 10-15 minutes. Thereafter knead it once again. Divide into 6 portions. Shape into balls.

5.I like to extend it with my hands. For that dust hands with some flour. You can use the regular rolling pin and board and roll it.

6.Take a ball and start pressing from the sides, coming to the center.

7.Transfer on hot skillet.

8.Cook on low flame from one side.

9.Flip and cook from the other side too.

10.Cook on the direct flame till done.

11.Apply little white butter or ghee.

12.Serve hot. Bon appetit!

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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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