Bajra Roti Video by Tarla Dalal

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Though bajra is grown only in certain parts of Rajasthan, bajra rotis are relished all over the state. Thickly rolled bajra rotis are cooked over kanda (cow dung cakes) in the villages. That is the authentic way of preparing them because it imparts a smoked flavour to the rotis. But here’s a tava version of the famous bajra roti. Bajra rotis can accompany virtually any vegetable or kadhi on a Rajasthani menu. Bajra roti, lahsun ki chutney and onions is the staple diet of the locals. Although absolutely simple to make, these rotis are delicious!

Recipe Description for Bajra Roti

Preparation Time: 2 mins
Cooking Time: 20 mins
Makes 8 rotis
Show me for rotis

Ingredients

For Bajra Roti
2 cups bajra (black millet) flour
1/4 cup whole wheat flour (gehun ka atta)
salt to taste
whole wheat flour (gehun ka atta) for rolling
4 tsp ghee for smearing
white butter

Method

For bajra roti

Combine the bajra flour, whole wheat flour and salt in a deep bowl and knead into a soft dough using approx. ¾ cup of warm water.
Divide the dough into 8 equal portions.
Roll out a portion of the dough into a 150 mm. (6") diameter thick roti using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle), place the roti over it and cook it for a few seconds or till a few bristles appear on top.
Turn over the roti and cook the other side for a few more seconds.
Lift the roti with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides.
Smear 1/2 tsp ghee on top.
Repeat steps 3 to 7 to make 7 more {span class="bold1"}bajra rotis{/span}.
Serve {span class="bold1"}bajra roti{/span} | {span class="bold1"}bajre ki roti{/span} | {span class="bold1"}healthy pearl millet roti{/span} | {span class="bold1"}rajasthani bajra roti{/span} immediately with white butter.