Bajra is the Hindi word for pearl millet. The chapatis made with the millet flour are bajra roti. In India, bajra is cultivated in many parts of Rajasthan. “Bajra roti, lehsun ki chutney, and onions” is a staple food of many locals in the state. However, because of its health benefits, bajre ki roti has become popular across the country now. It can be served with dal or Indian gravies; however, my favorite accompaniment for bajra roti is lehsun ki chutney or green chutney.
Bajra aata is a gluten-free flour. Now, just as any roti, even bajra roti is not very demanding (ingredients wise). It just calls for salt and water. But since pearl millet flour is gluten-free, few tips must be followed to make soft and nice chapatis.
Warm water should be used to knead the dough for bajra roti.
Kneading the dough properly, for a considerable time, say 10 minutes, is essential to develop the gluten… basically to make the dough pliable.
Bajra roti should be thicker than the regular roti.
Rolling bajre ki roti is tricky. If you feel confident, use the rolling pin. However, I have shared a very easy method of rolling the roti, which can be used by the beginners.
Another roti that might interest you is makka ki roti. This recipe too can be used by the beginners as it decodes the makka chapati. View the recipe here.
1. In a mixing bowl, add 2 cups pearl millet flour (bajre ka aata), salt to taste and ¼ cup wheat flour (gehun ka aata).
2. Mix everything. Use warm water gradually to knead the dough.
3. Make a soft dough. Knead for at least 10 minutes.
4. Divide the dough into portions and place one on parchment paper. Simultaneously heat a pan or skillet.
5. Put another piece of parchment paper on it.
6. Use a steel plate and press the dough ball gently. The picture shows me using one hand only as in the other I am holding my phone to click the picture. Don’t be misguided, press with both your hands.
7. Continue till you get a nice, round and thick chapati.
8. Lift the parchment paper along with chapati.
9. Put on the hot skillet.
10. Remove the parchment paper.
11.Let the chapati cook partly from one side.
12. Thereafter flip it. Cook partly from both the sides.
13. Cook on low direct gas flame.
14. Cook on low flame till golden brown patches appear.
15. Grease with ghee.
16. Bon appétit!!
PREP TIME 20 minutes
COOK TIME 20 minutes
TOTAL TIME 40 minutes
• 2 cups pearl millet flour (bajre ka aata)
• ¼ cup wheat flour (gehun ka aata)
• Salt to taste
• Warm water, as much required
• Ghee to grease roti
1. Ina mixing bowl add 2 cup pearl millet flour (bajre ka aata), salt to taste and ¼ cup wheat flour (gehun ka aata).
2. Mix everything. Use warm water gradually to knead dough.
3. Make soft dough. Knead for at least 10 minutes.
4. Divide the dough into portions and place one on parchment paper. Simultaneously heat a pan or skillet.
5. Put another piece of parchment paper on it.
6. Use a steel plate and press the dough ball gently. Continue till you get a nice round thick chapati.
7. Lift the parchment paper along with chapati and put on hot skillet.
8. Remove the parchment paper.
9. Let the chapati cook partly from one side. Thereafter flip it.
10. Cook from the other side too.
11. Grease with ghee. Bon appétit!!
Please rate us and share your valuable feedback
