Revive childhood memories with this bajra roti recipe with a secret trick to make the process fun-filled. Just 20 minutes and you'll have 8 delicious roti in hand to enjoy.
Bajra roti or bajre ki roti is a delicious and crispy Indian flatbread that can be enjoyed on its own too. Step-by-step recipe with photos to warm your winters and give you numerous health benefits of this millet.
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Bajra flour or bajra atta is made by grinding bajra grains (pearl millet). Bajra roti or pearl millet flatbread is a grey flatbread that is not very appealing in appearance compared to other flatbreads.
This flatbread has a rustic and unique taste. The lack of elastic gluten protein makes it difficult to roll but, with this simple trick, you can easily make it. Bajra roti is also called bajra ki roti or bajre ki roti.
This humble flatbread is naturally gluten-free, making it a fantastic choice for those with celiac disease or other dietary restrictions. It's a delicious way to enjoy wholesome grains without worrying about gluten sensitivities.
My hubby loves bajra roti. This flatbread is quite filling so you can't consume it in large quantities like roti or chapati. But, the good news is you can freeze the leftovers. Fresh tastes best.
Benefits
The immense health benefits of this flatbread make it worth consuming.
- Bajra or pearl millet is high in fiber, protein, calcium, phosphorus, magnesium, and iron.
- It is good for diabetes because unlike other grains it slowly releases glucose in the blood, keeping blood sugar levels in control.
- Bajra roti is specially eaten in winter as the consumption of bajra is capable of keeping the body warm. Therefore, many doctors advise consuming it in moderation during summer as it can cause digestive problems if consumed in large quantities regularly.
- Bajra flour is not keto-friendly because 100 grams of bajra contains 67 grams of carbohydrates. While the keto diet is a very low-carb diet, it can add too much carb to your meal and kick you out of ketosis.
- You can read more benefits here.
Why does this recipe work?
The bajra flour is gluten-free and lacks the elasticity of wheat flour. The dough loves to crack and break making the process a nuisance. So here's the catch use plastic sheets to roll the roti. The hack makes the process super simple.
Using lukewarm water works perfectly for making dough, we love it.
If you are an expert at roti-making, you can always go the traditional way of rolling.
What goes in this recipe?
To make this healthy bajra roti, you only need good quality, fresh, finely ground millet flour, water, and oil.
- Pearl millet (bajra flour): Choose the good quality fresh bajra flour. These are readily available at Indian grocery stores.
- Oil: I like to use oil, but you can also use ghee or any oil that has a high heating point.
How to make this recipe?
Follow the steps to make the wholesome bajra roti.
- In a large bowl combine bajra (pearl millet) flour, oil, and salt.
- Gradually pour lukewarm water and mix with your hands to bring the flour together. Continue to mix until you have soft a dough. If you need more water add it little by little. The dough will not need any kneading as it is gluten-free. The dough shouldn't be very hard or roti will be hard too. And very soft sticking dough will make it very difficult to make roti. So adjust by adding more flour or water if required.
- Lightly flour a work surface. Place the dough on the work surface and roll it into a log shape. Cut the dough into 8 equal pieces.
- Roll 8 balls out of dough. Shape the balls into a round disk. (At this step also place the tava for heating on the medium-high flame ).
- Dust a bajra dough ball with flour to prevent it from sticking.
- Place a plastic sheet on the rolling surface. Now, place the dusted bajra dough ball on it. Place the second plastic sheet on the bajra dough portion. Next, with the help of a rolling pin, roll the dough ball between the sheets to make a roti.
- Remove the plastic sheet and prepare to cook the bajra roti. Watch video.
- Put bajra roti on hot tawa. Cook the first side half done. Then flip and fully cook the second side. Now flip again to fully cook the first side( that was half cooked). You'll see a few brown spots on both sides. See the roti puffs up. If your roti puffs up it means you cooked it right and it will be soft. If it doesn't puff, no need to worry with practice it will start puffing.
Expert Tips
- Use lukewarm water to knead the dough this will help the dough come together nicely.
- Make small rotis, they are easy to handle.
- If you do not have a rolling pin you can use your hand to flatten roti. A bottle can also do as it requires very little rolling.
- Initially, I posted the recipe for making bajra dough with boiling water. Now, I find the dough is hot and torturous to knead. And if you have an impatient soul like mine you'll burn your hand before you begin cooking. Now, I find lukewarm water does the same job without the torture.
- Storage: You can store bajre ki roti in the fridge for 2 days. Or freeze immediately after cooling the fresh roti. You can store it in the freezer for up to 15 days. Remove from fridge 30 minutes before serving and fry on tava with a little oil to reheat and they taste great.
Variation
For children and toddlers, you can make a slit in bajra ki roti with a knife. Then add a dollop of butter and some sugar. The sugar and butter will melt in hot roti. Then break this bajre ki roti into tiny bits. This is called choori. You can feed toddlers with this healthy food.
What to serve with?
The best thing is to consume Bajra Rotis hot. It can be served with curries and dals alongside dry chutneys. Some of my favorite dishes to serve with these are Bohra lansanyo, bhuna keema, and dal.
Bajra roti has a lot of taste on its own so you can have it as a snack too. It can be paired with any sabzi or Indian vegetable curry. We like to eat it with half-fried eggs and keema.
FAQS
Recipe FAQs
Bajra needs more time to digest compared to other grains. This makes it a good option for weight loss as it keeps you full for a longer duration.
Yes, bajra or pearl millet is gluten-free and is a great option for gluten-intolerant people. The gluten protein that is present in wheat and wheat derivatives is absent in bajra.
It is best to serve bajra roti immediately after cooking it. You can smear it with ghee butter or oil. When the roti cools down it will become hard chewy.
Bajra roti can break if the dough is too dry. Or bajra flour was stale and not fresh.
Try one of these veggies with Bajra roti
If you try this Bajra Roti Recipe, I'd LOVE to hear your feedback in the comments. Most 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and YouTube.
📖 Recipe
Bajra Roti
Equipment
- 2 Plastic sheets see notes
Ingredients
- 3 cup pearl millet flour , (or bajra flour)
- 1 teaspoon salt , or to taste
- 1 tablespoon oil , or ghee more for smearing on the top of roti.
- 1 cup lukewarm water, as needed.
Instructions
- In a large bowl, add pearl millet flour, salt, and oil. Add lukewarm water little by little.
- After adding ¾ cup, mix flour with hand. Add more water little by little and make a soft dough.
- Lightly flour a work surface. Place the dough on the work surface and roll it into a log shape. Cut the dough into 8 equal pieces. Roll 8 balls out of dough. Shape the balls into a round flat disk.
- Keep the tawa/ griddle to heat on the stove.
- Dust a bajra dough ball with flour to prevent it from sticking. Place the dough ball between two plastic sheets. Next, with the help of a rolling pin, roll the dough ball between the sheets to make a roti.
- Remove the plastic sheet and prepare to cook the bajra roti.
- Cook roti on the tawa, just like roti. (Half cook the first side and flip. Fully cook the second side and flip to the first and fully cook the first side of roti.
- Smear oil on the baja roti after removing from tava or after cooking roti you can fry the roti on tava to make it crispy.
- Serve the bajra roti fresh with a dollop of butter.
Notes
- Pearl millet (bajra flour): Choose the good quality fresh bajra flour. These are readily available at Indian grocery stores.
- Oil: I like to use oil, but you can also use ghee or any oil that has a high heating point.
- Plastic sheet: I just cut a food-grade plastic bag to separate two plain sheets of plastic.
- Use lukewarm water to knead the dough this will help the dough come together nicely.
- Storage: You can store bajre ki roti in the fridge for 2 days. Or freeze immediately after cooling the fresh roti. You can store it in the freezer for up to 15 days. Remove from fridge 30 minutes before serving and fry on tava with a little oil to reheat and they taste great.
Geeta Deshpande says
Outstanding way of telling ,how to make bajra roti. A+++++ grade to this recipe!