Bajre ki Roti
Veg
Vegan
Thick, unleavened pearl millet flatbread cooked on a tawa — dark, slightly coarse, and deeply nutty compared to wheat roti. The staple bread of rural Rajasthan and Haryana, eaten with ghee, laal maas, ker-sangri, or a simple dal, its high protein and fibre content suited to the desert climate.
Cuisines
Rajasthani
Malwi
Haryanvi
Marwari
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
|
2 cups | Pearl Millet Flour |
|
1 cup | Water , warm |
|
— | Salt , to taste |
|
— | Ghee , or butter for serving |
Instructions
- 1 In a large mixing bowl, combine the bajra flour and salt.
- 2 Gradually add warm water to the flour, mixing with your hands to form a soft dough.
- 3 Knead the dough well for about 5-7 minutes until it becomes smooth and pliable.
- 4 Divide the dough into equal portions and shape each into a ball.
- 5 Take one dough ball and flatten it slightly between your palms.
- 6 Place the flattened dough on a clean surface and gently roll it out into a circle about 5-6 inches in diameter.
- 7 Heat a tawa or flat griddle over medium heat.
- 8 Carefully place the rolled roti on the hot tawa.
- 9 Cook for about 1-2 minutes on one side until small bubbles appear.
- 10 Flip the roti and cook the other side for another 1-2 minutes.
- 11 Using a clean cloth or spatula, press the edges of the roti to ensure even cooking.
- 12 Once both sides are cooked and have light brown spots, remove the roti from the tawa.
- 13 Repeat the process with the remaining dough balls.
- 14 Serve hot with a dollop of ghee or butter.
Tips
If the dough is too dry, add a little more water. If it's too sticky, add a bit more flour. Bajre ki roti is best enjoyed hot with a side of jaggery or a spicy curry.