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Rajastan is famous for it’s rustic cuisine and Bajra ki Roti comes front and center. Bajra, or millet, is a hearty gluten free grain that is easily digestible and contains many beneficial nutrients. It is packed with protein, high amounts of fiber, B-complex vitamins including niacin, thiamine, and riboflavin. Try this recipe for Bajra ki Roti with Kande ki Subzi (Onion Subzi)…simply delicious!
Prep Time: 5 minutes plus 15-30 minutes dough rest time
Cook Time: 15 minutes
Makes: Approximately 7-8 rotis
Ingredients:
Bajra (Millet) Flour – 1 cup
Chapati (Whole Wheat) Flour – 1/3 cup (for gluten-free rotis, replace chapati flour with equal amount of Bajra Flour)
Salt – 1/4 tsp
Oil – 1 Tbsp
Warm Water – 1/2 cup
Clarified Butter (Ghee) for topping
Method:
1. Mix Bajra Flour, Chapati Flour and Salt in a flat bowl.
2. Add Oil and mix to incorporate the oil into the flour.
3. Slowly add a little Water at a time to form a stiff dough.
4. Drizzle a few drops of Oil and coat the dough to prevent a skin from forming.
5. Cover and let the dough rest for 15-30 minutes.
6. Heat Tawa. Knead dough and divide into equal portions (7-8).
7. Lightly grease hands with Oil and flatten the ball into discs (dip the discs into dry Millet Flour to help flatten them further, approx 6 in diameter).
8. Place roti on a hot tawa and wait for bubbles to appear.
9. Flip to the other side and cook for 1-2 minutes.
10. Optional – Finish cooking roti on an open flame using a mesh screen to get a rustic char.
11. Smear roti with Clarified Butter (Ghee) and serve hot.
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September 30th, 2010 at 4:19 pm
Hi!!
You can smear the roti with water as soon as you put it on hot tawa and you can flip it once the water starts evaporating and color changes.This way i am sure you will not get any cracks.Also if you faltten the roti evenly it will surely puff like baloon.
Thanks!
[Reply]
September 30th, 2010 at 4:45 pm
Hi Hetal and Anuja….
I saw this roti video…but this is not the way to cook roti’s. You should never put oil to roti and while making dough add hot water and keep it for some time and make the dough. Also as Prajakta said, the moment u put roti on hot tawa, apply cold water on roti…water should cover all the surface of roti, this way roti will not have any cracks and will puff up like balloon. I know you both are a great cook…but with Roti you really need more practise
[Reply]
Anonymous Reply:
September 30th, 2010 at 4:58 pm
practice what you preach…
[Reply]
hetal Reply:
October 14th, 2010 at 2:53 pm
Hi Priya,
We value your feedback however, we have tried quite a few different methods (even applying water over the roti) before coming up with this one. We are sure that there are experts out there who can make these “hard to make” rotis with the greatest of ease, but this recipe is for the novices who may find it difficult to make them.
Thanks so much for your consistent support!
[Reply]
joanna Reply:
November 20th, 2010 at 11:15 pm
I really love this method! Thank you very much, I really enjoy your videos, very helpful! keep up the great work
[Reply]
October 14th, 2010 at 4:49 pm
This is not a bajra roti at all. and yr receipe is totally different. never see this kind of bajra roti….OOPS !!! and sorry girls…
[Reply]
October 14th, 2010 at 6:45 pm
Hetal, I loved the way you knead the flour. This recipe is new to me. I would like to try with Kande ki Subzi. Thanx for your effort and time.
This recipe is so simple for novice like me !
[Reply]
October 14th, 2010 at 6:51 pm
Wow..thanks for posting it again guys..was waiting for this recipe.
[Reply]
October 14th, 2010 at 6:58 pm
Hello Hetal and Anuja, I tried this recipe with half bajra flour and half quantity of chapati flour and it came out soooooo awesome and i was able to roll roti with rolling pin… so that was easy for me as I am new to cooking rotis… it tasted great with kande ki subzi… thank you for ur efforts and help…
Regards,
Priyanka
[Reply]
October 14th, 2010 at 6:58 pm
A variation my mom made masala roti.. with all the masala that goes in dhebara..! Yum!
[Reply]
October 14th, 2010 at 10:34 pm
Hi hetal & anuja,
I love all your recipes and i have tried almost every thing…….your my inspiration in cooking. Thanks a lot for sharing lot of recipes with us and its my request plz post the recipes everyday…..love you both
[Reply]
hetal Reply:
October 15th, 2010 at 2:59 pm
Hi Viju,
Thanks so much for your support! We would love to post videos everyday but a lot of our time goes into pre-production, filming and post production. We do consistently post 2 videos every week. Maybe someday, we’ll get some help
.
[Reply]
October 14th, 2010 at 10:41 pm
I bought khakras made of millet and wheat flour the other day, and I was wondering how bajra rotis are made. Thank you, your recipe looks so good, I’m certainly going to try this out.
[Reply]
October 14th, 2010 at 11:25 pm
Hi Anuja and Hetal, thank you for all the recipes, this one is really useful for the newbies … my 2 cents that if the Millet flour is fresh or bought earlier but kept in a refrigerator will give more sticky texture which we need to make rotalas.
Thanks for all the recipes and I must say your website is really inspiring.
[Reply]
hetal Reply:
October 15th, 2010 at 2:52 pm
Thanks for your feedback Ashka!
[Reply]
October 15th, 2010 at 2:15 am
hi Hetal-Anuja..
It’s gr8 that u have started rajasthani food series. we would love to have recipe for Dal bati. Is it in your list?
[Reply]
hetal Reply:
October 15th, 2010 at 2:51 pm
Hi Hemisha,
Yes…Daal Baati is on our list!
[Reply]
Anonymous Reply:
October 19th, 2010 at 8:26 pm
yes i m looking forward for that too….
[Reply]
October 15th, 2010 at 5:10 pm
Can you please make some sindhi recipes too?
[Reply]
October 16th, 2010 at 11:55 am
Hi
I am from Rajasthan! traditional bajra roti is thicker than what you have shown!!
and BTW, cold bajra roti tastes superb with garlic chutney!
[Reply]
October 17th, 2010 at 3:50 am
Love your shows but a question not related to cooking
Would you know what stain was used for the Kitchen cabinets behind you -they are so good & go well with the backsplash.
[Reply]
hetal Reply:
October 22nd, 2010 at 2:37 pm
Hi Lan,
Unfortunately, we have no idea what stain was used…it was a long time back
….but thanks for the compliment 
.
[Reply]
October 17th, 2010 at 4:59 am
Hi Hetal/Anuja,
Thanx for the wonderful recipe!!! One question,in this recipe can we substitute wheat with some gluten free flour like rice or any other gluten free flour?
[Reply]
hetal Reply:
October 22nd, 2010 at 2:38 pm
Well, to make this roti completely gluten free, you can just substitute more Bajra (millet) flour for the wheat flour. It might be a little harder to roll but at least it will be gluten free. We have not tried adding rice flour.
[Reply]
October 18th, 2010 at 12:17 pm
Your website says “an Indian recipe website”. You may want to change that to “Indian and internalational ….”
[Reply]
October 18th, 2010 at 5:41 pm
Hetal & Anuja,
Thanks for sharing these Rajasthani recipes. The Bajre ki roti is thicker than what you have shown and instead of oil you need to use water. The roti should be real thick and after you have cooked it you need to put lots of ghee basically insert ghee with the spoon inside the roti else you won’t be able to digest the bajra easily.
Keep up the good work !
Thanks,
Nitin
[Reply]
October 19th, 2010 at 12:03 pm
Wow ! long last I can make this roti, i used to try so hard & finally throw it on the celing !! joking.Never could get this thing together, either got broken or can’t roll.
I hope people would eat more bajra rotis as it is really healthy.
[Reply]
November 9th, 2010 at 11:28 pm
Hello Hetal and Anuja,
My eldertly aunt taught me the easy way to roll rotlas made with bajri flour only and water – between two sheets of wax paper brushed with little water to keep from sticking. Remove the top wax paper and lift the rotlo with the bottom one and flip over the hot tawa and then peel off the bottom one.
[Reply]
hetal Reply:
November 11th, 2010 at 10:49 pm
What a great tip! Thanks for sharing. We have tried it with plastic sheets but they tend to melt if they accidentally touch the hot tawa. Wax paper is made to withstand the heat so perfect for this application! Another “Ah-ha” moment!
[Reply]
shah Reply:
July 27th, 2011 at 12:46 pm
you can even roll between a damp cloth
[Reply]
November 24th, 2010 at 7:15 am
great recipe !!
can you please post video of how to make gur(jaggery)roti!!
Thank you
[Reply]
November 26th, 2010 at 6:31 am
Hi,
Pls let me know wat goes well as side dish for this bajra roti?
[Reply]
hetal Reply:
November 29th, 2010 at 11:31 pm
Hi Ramya,
Kande ki Subzi goes well. Here is the link: http://showmethecurry.com/subzis-vegetables/kande-ki-subzi-onion-subzi-rajasthani-cuisine.html
[Reply]
Ramya Reply:
November 30th, 2010 at 6:51 am
Hi Heetal,
The rotis came out well. Thanks
[Reply]
November 26th, 2010 at 9:09 pm
Hi helta,I was wondering some of the foods you cook are similar to mexican food.Spanish rice looks great but your flat bread reminds me so much like flour tortillas.And do you have a food that is like tamales????I enjoy your ladies videos.=D
[Reply]
November 28th, 2010 at 1:01 pm
When I make they are like a baloon and not cracked like yours so knead very very well ==it with luke warm water no oil at all while kneading and see it will baloon
[Reply]
January 8th, 2011 at 12:26 am
I’ve tried making millet and sorghum rotis by mixing the flowers in pot of boiling water. This gelatenizes the starches in the dough and, once cooled, makes it very easy to handle. But I think some of the flavor may be lost. I’m going to try it your way, next time.
[Reply]
anuja Reply:
January 8th, 2011 at 3:33 pm
Hi Jan,
Yes, please do give us your feed back
[Reply]
February 8th, 2011 at 5:41 pm
HI Hetal and Anuja,
I am wondering if i can use the same basic recipe shown here and use ragi flour(i have a bunch of it)as a substitution. These flours are so good for us!
thanks
stephen
[Reply]
anuja Reply:
February 9th, 2011 at 9:39 pm
Hi Stephen,
You can surely try it and yes, ragi is very good for us.
I have at times combined a lot of different flours and made chapatis out of it…
[Reply]
stephen Reply:
February 10th, 2011 at 5:16 pm
Thanks Anuja,
This is one of the greatest resources on the web for learning how to cook Indian food.
I made the above recipe substituting ragi flour. they were a bit dry when i rolled them and the edges were not even. they stuck to the rolling pin a bit. do you think they need more water? more oil? or do you think the ragi to atta ratio needs to be more close to 1/2 and 1/2? they tasted ok dipped into my dal, but they were a bit brittle.
thanks for all of your help
stephen
[Reply]
anuja Reply:
February 10th, 2011 at 5:53 pm
Hi Stephen,
Ragi tends to be dry compared to Chapati Atta/Whole wheat flour. If you use it with Flour, it is easier to work with and easier to roll – the more Ragi you add, the harder (not impossible) and the more jagged edges. The taste is great so if you are adding more Ragi and managing it well – kudos to you and the jagged edges are a minor issue
February 10th, 2011 at 1:43 am
Hello Hetal and Anuja, I tried this recipe with half bajra flour and half chapati flour and it came out awesome…it tastes really good with kande ki sabji and (jaggery+ ghee)..my dinner was awsome today…thanks to you
I love your website…
[Reply]
anuja Reply:
February 10th, 2011 at 6:52 pm
Hi Pari,
You are inspiring us to make this now
Glad you enjoyed it
[Reply]
February 12th, 2011 at 8:58 pm
My good lord never in my wildest dream did I think I could make this lovely bajra roti,I followed every single detail of yours & hola it came out just wonderful. I heard one can add garlic & green chillies to the dough, is this possible ?
I am smiling ear to ear with my success..thank you !
[Reply]
February 14th, 2011 at 3:18 pm
Thank you so much for this recipe.
[Reply]
March 11th, 2011 at 4:51 am
Hi Ladies,
What a nice and helpful site!!! Your work is much appreciated and you are both doing a great job. I’ve been trying a lot of different cuisine at home and Indian is next. A BIG thank you from a Tajik family.
[Reply]
March 13th, 2011 at 3:12 am
AMAZING!WILL MAKE THIS TOMMOROW TO ENJOY SUM WITH GUJARATI KADHI!
[Reply]
anuja Reply:
March 15th, 2011 at 3:39 pm
Hi Gurpreet,
Amazing combination
Enjoy!
[Reply]
April 20th, 2011 at 3:57 pm
hi hetal and anuja thanks for this recipe
[Reply]
May 16th, 2011 at 10:04 pm
Hi Hetal n Anuja..
I made this today n its yummy!!
Thanks a lot!!
[Reply]
July 11th, 2011 at 9:05 pm
Hey H & A, can I use food processor to knead this atta? this way i can be sured it kneaded well. Or you hv any reason for not using food processor this time?
[Reply]
hetal Reply:
July 12th, 2011 at 4:23 pm
Hi Gayatri,
We have never used a food processor for this dough but it should work. The only thing I can think of that can go wrong is that the flour does not have as much gluten as normal dough so it may not come together.
[Reply]
July 20th, 2011 at 11:16 am
hi hetal n anuja,
i tried out the bajra roti and kande ki subzi as per your recipes and it was great u know..my rotis had come up so nice and easily..an the subzi being very simple also was very tasty..i had given it to my friend also and even she liked them a lot…
thanks guys for your easy methods.u both rock…
[Reply]
September 11th, 2011 at 9:25 pm
Help! I don’t know what I did wrong. I followed the recipe and my roti came out of the pan (I used a cast iron griddle, since I didn’t have the traditional dish) as hard as rocks and grainy inside – completely inedible. They began to crack and dry on top before the bottoms began to change color. The whole thing was a disaster. Have you ever seen this happen before? Any words of wisdom for a novice? Thanks!
[Reply]
hetal Reply:
September 13th, 2011 at 1:41 pm
Sorry to hear that Rachel. Bajra is definitely tricky to work with. We have never heard of it becoming grainy, though. Was the flour fresh (because it goes rancid pretty fast unless kept in a fridge). The only thing we can think of is to smear water over the top as it cooks to prevent cracking.
[Reply]
December 18th, 2011 at 3:20 am
I am a male well past 75 and I relish Bajra ki roti but never felt brave enough to try making it until I tried it your way. As per tradional practice of my family, I used 1 part milk and 6 parts water for kneading. The results were astounding. I made the rotis very crisp as per my liking. Photo attached. No prizes for guessing which was the first roti.
[Reply]
hetal Reply:
December 18th, 2011 at 10:59 pm
Hello Ajitji,
Thank you for your kind words…so happy to hear your feedback.
[Reply]
February 22nd, 2012 at 4:44 pm
In the gluten free recipe for rotis, it says to substitute millet flour, making it 1-1/3 cups. Could your basic gluten free flour mix (amaranth/sorghum) be substituted instead?
[Reply]
hetal Reply:
February 24th, 2012 at 8:01 pm
Sorry, we have not tried it out so cannot give you an accurate answer. If you do try it, we would love to hear your feedback.
[Reply]
May 18th, 2012 at 9:45 pm
Can you freeze this Roti? My sister is pregnant and she is asked to eat Millet after baby for good nursing supply. She has no help so, if this can be used as frozen like paratha or wheat roti, I can make few in advance that she can freeze and use. Please, reply ASAP as she is very close to her due date.
[Reply]
hetal Reply:
May 19th, 2012 at 12:38 am
Most rotis can be frozen and then reheated for later use. Please note that the texture will not be the same as fresh ones, however, in a bind, it can be done. On a separate note, fenugreek or methi is also great for milk production post delivery.
[Reply]
May 19th, 2012 at 4:35 pm
Hi Hetal and Anuja,
I love cooking and always on a hunt to find some great recipes. I check your website every now and then to try some new recipes. I love the tips that you give to the viewers. Could you please tell me where can I find the mesh that you used for the roti. I think that can also be used for roasting eggplant( provided it doesn’t trigger the smoke alarm). My oven is not working, not expecting the Landlord to replace it any time soon. So,I just peel the skin and chop the eggplant into small cubes and cook. If you have any other suggestions to cook Eggplant for making bharta that can work, please let me know.
Thank you
Sree
[Reply]
hetal Reply:
May 23rd, 2012 at 3:35 pm
Hi Sree,
You can find the mesh at the larger Indian stores that sell pots/pans/utensils. You can also try splash guards available at department stores (but get a heavy duty one as the thin ones burn sometimes). You can roast an eggplant on the stove, but you have to be careful because if it punctures while turning, it can ooze all the liquid onto the stove and you’ll have a big mess to clean up.
[Reply]
July 17th, 2012 at 4:14 pm
dear hetal and anuja,
You both are a joy to watch. You make women world so proud.
Have you experimented chapathis with Quinoa. I tried it, it comes out good, half cups quinoa flour, half a cup kabul chana flour, quarter cup flax seed flour. and one eigth teaspoon xanthum gum, salt and any spicing mix, place the round dough between to wax paper, and press it using tortilla presser or poori presser, then transfer on to tawa as you would for chapathis. take care shantha
[Reply]
hetal Reply:
July 18th, 2012 at 3:37 pm
Hi Shantha,
We have a multigrain chapati recipe, but we have not used the combination of flours you used. Thanks for sharing it with us!
[Reply]