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Rajastan is famous for it’s rustic cuisine and Bajra ki Roti comes front and center. Bajra, or Pearl 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


Bajra (Pearl 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


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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