Bajra is pearl millet. Bajra roti, also called bajra bhakri, is an Indian flatbread prepared with pearl millet flour. This roti is unleavened, gluten-free, low in fat and high in nutrients.
Bajra roti is very easy to make and can be eaten with any dal (lentil) curry or sabzi (vegetable) curry. Since bajra is a grain that is warming in nature, this roti is usually consumed in the winter season or in cold climates.
Millet flours or gluten-free flours are best kneaded with hot water as it makes the dough pliable, easier to roll, softer and smoother.
Do try this bajra roti and share your experience. We have served bajra rotis with amaranth leaves curry (you can find the link to that recipe in the video below).
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- 1 cup bajra atta (pearl millet flour), plus more for dusting the roti
- 1 tsp coconut oil or any vegetable oil, to mix in the bajra atta
- hot water as needed, to make the dough
- desi ghee (oil) as needed, to brush over the roti
- Heat the water to a temperature at which you can comfortably sprinkle it in the flour and knead it into a dough.
- Add 1 teaspoon of oil to the flour and mix it well. Add hot water little by little to the flour and knead it until it comes together and forms a rough wet dough. Now wet your hands and knead the dough for 3-4 minutes until it becomes soft and smooth. Cover the dough and let it rest for 10 minutes.
- After 10 minutes, knead the dough again for 10-15 seconds.
- Divide the dough into 3 equal portions. Take one portion, roll it into a ball, flatten it a bit and dunk it in flour to coat it all over. With a rolling pin and light hands, roll the dough to prepare a round, medium-thin roti.
- Place the roti on a medium-hot griddle. Cook for about 15 seconds, flip it over and cook the other side for about 15 seconds. Keep flipping frequently and press it down with a cotton cloth, especially on the undercooked areas, until the roti is cooked with brown spots. Transfer to a plate and brush a little desi ghee (oil) over it. Prepare the rest of the rotis similarly.
- Serve the bajra rotis with any dal or vegetable curry.
© 2021 Rajan Singh Jolly