Last Updated: January 18, 2020. Step by step bajra roti recipe with photos. Bajra roti or pearl millet flat bread is grey flat bread that is not are very appealing in appearance compared to other flat breads. This flat bread has rustic and unique taste. The lack of elastic gluten protein makes it difficult to roll but, with this simple step by step, you can easily make it.
My hubby loves bajra roti. This flat bread 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. Although, fresh tastes best.
Frequently Asked Questions about Bajra Roti
What is bajra called in English?
Bajra is a Hindi word. Bajra is also known as pearl millet in English. It is used in Sindhi, Gujarati and Rajhistani cuisine to make kebabs and flat bread.
What is Bajra Flour?
Bajra flour is made by grinding bajra grains (pearl millet). Bajra flour is also called bajra atta.
Is Bajra Gluten Free?
Yes, bajra or pearl millet is gluten free and is great option for gluten intolerant people. The gluten protein that is present in wheat and wheat derivatives is absent in bajra.
Lack of gluten makes the roti less elastic compared to wheat flour roti so few people find it difficult to making bajra roti. So I have made very small and thick roti which are easy to handle.
Nutrition and Benefits
- Bajra or pearl millet is high in fibre, protein, calcium, phosphorus, magnesium, and iron.
- Bajra need more time to digest compared to other grains. This makes it a good option for weight loss as is keep you full for longer duration.
- Bajra is good for diabetes because unlike other grains it slowly releases glucose in blood, keeping blood sugar levels in control.
- Bajra roti is specially eaten in winters as consumption of bajra is capable of keeping the body warm. Therefore, many doctors advise to consume bajra in moderation during summers 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 keto diet is a very low carb diet, bajra can add too much carb to your meal and kick you out of ketosis.
Step by step how to make bajra roti.
Bring water to boil.
In a bowl take bajra (pearl millet) flour, oil and salt.
Pour ¾ cup hot water and mix with a spoon. Then mix flour and water with hands to make a dough. If you need more water add little by little. The dough will not need any kneading as it is gluten-free.
The dough is ready but it 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. Quality of Bajra atta also is important.
Roll 10 balls out of dough. Shape the balls into round disk. (At this step also place the tava for heating on medium high flame ).
Roll each disk into flat roti with hands using bajra flour, very little dusting will be required. You can use rolling pin too.
When tava is hot put bajra roti on it. Cook First side half done.
Now flip and fully cook the second side.
Now flip again fully cook the first side( that was half cooked). See the roti puffs up. If your roti puffs up it mean you cooked it right and it will be soft. If it doesn’t puff, no need to worry with practice it will start puffing.
First side of roti is also cooked now. You can either smear some oil after removing from tava or you can fry roti with 1 teaspoon oil or ghee. Serve hot with bhuna keema or bohra lasanyo.
For children and toddlers, you can make a slit in roti with knife. Then add a dollop of butter and some sugar. The sugar and butter will melt in hot roti. Then break this roti into tiny bits. This is called choori. You can feed toddlers with this healthy food.
Try one of these Veggie with Bajra roti
- Sarsoon ka saag (mustard green)
- Mix vegetable curry
- Aloo baingan (aubergine and potato curry)
- Aloo Palak (spinach and potato curry)
- Karela masala (bitter melon curry)
- Bhindi masala (okra curry)
How to make bajra roti ?
Bajra roti recipe
Ingredients
- 3 cup pearl millet flour – (or bajra flour)
- 1 teaspoon salt – or to taste
- 1 tablespoon oil or butter – more for frying roti or smearing on the top of roti.
- 1 to 1 ¼ cup hot water – as needed.
Instructions
- Bring water to boil.
- In a large bowl, add pearl millet flour, salt, and oil. Add hot water little by little and keep stirring with spoon.
- After adding 3/4 cup, mix flour with hand. Add more water little by little and make a soft dough.
- Keep the tava/ griddle t heat on stove.
- Divide dough into 10 portion. Shape the portions into a disk.
- With help of some flour, shape each disk into small and round thick flat bread by pressing with hands on a flat surface.
- Cook roti on the tava, just like roti. (Half cook the first side and flip. Fully cook second side and flip to first and fully cook 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 roti fresh with a dollop of butter.
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