Bajra roti recipe with step by step photos. Â Bajra roti also known as bajra bhakri is a gluten-free flatbread made from millet flour or bajra flour. Low-Fat and Vegan.
They are very easy to make and make a good accompaniment to lentil or any Indian vegetable-based curry dish. They are heaty and good to have during winters or cold climate.
Bajra is the Hindi word for Pearl millet. These gluten-free flatbreads are an excellent nutritious option for people having gluten intolerance and for everybody else too.
On some days I make Jowar roti (sorghum flour flatbread). Somedays it is multigrain flour rotis. Sometimes I mix all the flours and make rotis. Since rotis are a staple in my house, I make various rotis with various millets.
I even make Ragi Roti (from finger millet flour) on some days. Millets are healthy grains. So do try to include them in your diet.
I always knead this bajra roti in hot water. The dough becomes pliable and easy to roll when using hot water. The rotis have a soft texture too. You can also knead the dough in warm water.
I had served the Bajra roti with bharli vangi – stuffed aubergines in peanut-coconut-sesame gravy. The combo was really good.
You can also serve them with any dal. They would even taste great with a good North Indian, Maharashtrian or Gujarati vegetable or legumes curry like usal or gutti vankaya kura or mixed sprouts curry recipe or ennegayi recipe.
How to make bajra roti
1: First heat the water. The water should be hot. Switch off the fire. Then add oil plus salt. Mix well.
2: Add the bajra flour to the water or vice versa.
3: Mix with a spoon if the water is hot. If you use warm water, then you can just use your hands for mixing.
4: Gather the mixed dough and knead to a smooth dough.
5: Pinch a small or medium sized ball, flatten it and dust with some bajra flour.
6: With your palms flatten the dough. I am not good at this. So fold a ziplock bag, place the dough ball in between and roll with a rolling pin. Dust flour if required.
7: Gently remove the flat uncooked bread from the ziplock bag and place it on a hot tava or flat pan.
8: Cook the first side. Flip and then cook the other side. Flip a couple of times and cook till brown spots appear on both sides. Apply some oil or ghee on top. Stack all the roti in a roti basket or casserole.
9:  You can serve bajra roti hot or warm with an Indian vegetable curry, dal or side veggie dish like bharli vangi or moong sprouts sabzi or baingan chokha or mixed sprouts curry.
Few more roti varieties for you!
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Bajra Roti
By Dassana Amit
Ingredients
- 2 to 2.5 cups bajra flour (millet flour)
- 1 teaspoon oil or ghee (clarified butter)
- water as required
- salt as required
- some bajra flour or whole wheat flour for dusting
- sunflower oil or ghee for applying on the roti or for frying them
Instructions
kneading dough
- Heat or warm the water. Add salt and oil. Stir.
- Add the bajra flour. Stir with a spoon. Knead into a smooth dough.
- If the dough becomes sticky, then add more flour.
- If the dough is dry, then add some water.
making bajra roti
- Meanwhile heat a tava or flat fry pan.
- Make medium sized balls. Dust with flour and use a ziplock bag for rolling.
- Remove gently from the ziplock bag and place the roti on the hot tava.
- Cook till both sides have brown spots and done.
- Apply oil or ghee on one side.
- You can also fry the bajra roti like parathas with oil or ghee directly in the tava/frying pan.
- Serve bajra roti hot or warm with a vegetable side dish or curry.
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Hi Dassana.. pls can you suggest me if I can knead the dough and keep overnight in fridge to prepare for tiffin.
Nilu, yes you can do that. in case the dough becomes wet then add some bajra flour. some times i also keep the left over dough in the fridge and make rotis later. use the dough within 1 day.
Thank you soo much Dassana.. Love all your recipes.. I prepared these bajra roti’s for the first time and it came out perfectly well. Thanks once again.
Welcome Nilu. Glad to know this. Thanks for your positive feedback.
Hi Dassana Ji – I follow your lot of recipes. They come out so good. Thank you for sharing…..
Anitha.
Welcome Anitha. Glad to know this.
hi dassana! i love bajri bhakhris & i follow my gran’s recipe which results into a puffed bhakri.she used to add some wheat flour,salt to bajri flour & bind it into a soft dough using lukewarm milk,kneading it with the heel of the palm until smooth & cooking them on a clay tava.Now that i’ve prepared goda masala using your recipe i’ll serve these bhakris with bharli vangi as well.
same here meevera. even we like bajra bhakri. adding wheat flour helps in binding and rolling the bhakri easily. bharli vangi and bajra roti is a yum combo. enjoy 🙂
Hi Dassana ,how hot the water should be?should it reach boiling point or lesser than it?When we transfer the bhakri on tava,should water be applied on the top surface of bhakri,in the above way of rolling (using zip lock bag and using rolling pin)?
I made bhakri in the above manner,was easy to roll in ziplock bag.Thanks for sharing this method.I follow gluten free diet,that way making bhakri is real task for me,as for years I was eating and making only chapatis.
I Added potato flour while kneading the bhakri dough,so that way dough was pliable.
the water just need to be hot. not boiling or no where near the boiling pot. you can apply some water on the top surface of the bhakri. sometimes even i do it. helps to make the bhakri soft. you can also try including ragi and jowar bhakris. the making will be similar to this. only for ragi, you need to boil the water first and then add. otherwise the bhakri becomes dense. addition of potato flour can also be done with ragi or jowar bhakris. you can also make bhakri or rotis with amaranth flour and buckwheat flour. amaranth flour rotis i have already shared on blog.
Hi Dasanna – can’t we just flatten these roties with our normal rolling pins as we do for normal wheat rotis? Sorry if I sound very naive; I’m a south Indian and these were not made in our homes :))
Hare Krishna.
-Divya
no problem divya. we don’t know everything, right? if you flatten with the rolling pin, then they break, as the dough is light. in atta, gluten helps in giving a structure to the dough and hence while rolling the dough does not break. but while using millet flours like ragi or bajra or jowar, they do not have gluten. so while rolling they break and then you get parts of the rolled dough. a plastic ziplock bag or a sheet helps. you can even moisten a cotton kitchen towel or muslin and flatten with your palms on it.