Bajra roti is made from Bajre ki atta, or millet flour, roasted on a tawa, preferably made of iron, to perfection. The process to make bajra roti at home is very easy, as described in my recipe. Go through it to learn the steps.
KEY TAKEAWAYS
- Bajra roti is very healthy and a common Indian bread.
- Serve it with any veg or non-veg sabzi like baingan bharta, sarson ka saag, dal, garlic chutney, curd with jaggery, or simple dal-sabzi.
- Bajra roti tastes nutty and earthy.
- Other similar rotis are Makki ki roti, Missi roti, Jowar roti, and Ragi roti.
The Ingredients:
- 1 cup Bajre ka atta (millet flour)
- 1 cup water
- ¼ tsp salt
- Ghee (clarified butter) as required
This recipe was shared by a distant relative I met during a condolence visit. Amid emotional silence, she served this dish as part of the meal. It brought a quiet comfort. I asked her for the recipe, and she softly shared it.
I made it the following week. My husband said it was deeply soothing, and my sons felt it had warmth and a different taste. Now, it is our quiet-day meal. That visit reminded me that food has its own language. It speaks in comfort, in loss, and in healing, often stronger than any words could.
How to Make Bajra Roti? (Step by Step Guide with Images)
Step 1: In a kadai or pan, take 1 cup of water. Mix ¼ tsp of salt with it. Cover it and bring it to a boil on a high flame.
Step 2: Now, add 1 cup of Bajre ka atta (millet flour) to it.
(Pro tip: Use the same cup to measure the water and millet flour).
Step 3: Mix it nicely. Once done, switch off the gas stove. Cover it and let it sit for about 10 minutes to let it cool down a bit.
Step 4: Transfer it to a bowl.
Step 5: Knead it nicely for about 3 to 4 minutes until it turns soft.
(Pro tip: You may grease your hands with a bit of ghee while kneading the dough).
Step 6: Now, take some portions of the dough and make the dough balls. Roll them within your palms, pressing slightly to flatten each dough ball a bit.
Step 7: Dip each dough ball in a plate with dry millet flour to coat nicely from both sides.
Step 8: Roll it using a rolling pin, pressing the sides very gently.
(Pro tip: Pressing the sides gently while making the roti will help turn it easily while rolling, ensuring uniform thickness).
Step 9: Check the thickness of each roti. It should be uniform as shown in the figure and not be too thick or too thin.
Step 10: Make all the rotis this way and keep them aside on a plate.
Step 11: Now, heat a tawa on your gas stove. When it is hot, place one roti on it.
Step 12: Flip it after a minute or so to cook the other side on a medium flame. Flip it a couple of times this way.
Step 13: Now, take a clean kitchen towel and press the sides of the roti, moving it simultaneously. This will ensure uniform cooking and help the roti to puff up easily and quickly.
(Pro tip: If you are not comfortable making the roti by pressing it with a piece of cloth, you can roast it on the fire directly after cooking it on the tawa).
Step 14: Remove the roti and brush a little bit of ghee on it finally.
Step 15: Your homemade Bajra roti is ready. Serve it hot with homemade spicy chili garlic sauce, onion rings, green chilies, and jaggery.
Recipe Card
Bajra Roti
Ingredients
- 1 cup Bajre ka atta millet flour
- 1 cup water
- ¼ tsp salt
- Ghee clarified butter as required
Instructions
- In a kadai or pan, take 1 cup of water. Mix ¼ tsp of salt with it. Cover it and bring it to a boil on a high flame.
- Now, add 1 cup of Bajre ka atta (millet flour) to it. (Pro tip: Use the same cup to measure the water and millet flour).
- Mix it nicely. Once done, switch off the gas stove. Cover it and let it sit for about 10 minutes to let it cool down a bit.
- Transfer it to a bowl.
- Knead it nicely for about 3 to 4 minutes until it turns soft. (Pro tip: You may grease your hands with a bit of ghee while kneading the dough).
- Now, take some portions of the dough and make the dough balls. Roll them within your palms pressing slightly to flatten each dough ball a bit.
- Dip each dough ball in a plate with dry millet flour to coat nicely from both sides.
- Roll it using a rolling pin, pressing the sides very gently. (Pro tip: Pressing the sides gently while making the roti will help turn it easily while rolling ensuring uniform thickness).
- Check the thickness of each roti. It should be uniform as shown in the figure and not be too thick or too thin.
- Make all the rotis this way and keep them aside on a plate.
- Now, heat a tawa on your gas stove. When it is hot, place one roti on it.
- Flip it after a minute or so to cook the other side on a medium flame. Flip it for a couple of times this way.
- Now, take a clean kitchen towel and press the sides of the roti, moving it simultaneously. This will ensure uniform cooking and help the roti to puff up easily and quickly. (Pro tip: If you are not comfortable making the roti by pressing it with a piece of cloth, you can roast it on the fire directly after cooking it on the tawa).
- Remove the roti and brush a little bit of ghee on it finally.
- Your homemade Bajra roti is ready. Serve it hot with homemade spicy chili garlic sauce, onion rings, green chilies, and jaggery.
