About bajra roti
Pearl millet, known as sajje in Kannada and kambu in Tamil, is a staple food particularly enjoyed during the winter season. Bajra roti, also called bajra bhakri, is a wholesome meal for the body. This roti is a low-fat and gluten-free recipe.
While simple bajra roti is commonly prepared and tastes good, its flavor can be enhanced by adding ingredients like green onions, spinach, green chilies, and spices. This variation tastes even better than parathas. Simple bajra roti pairs well with dal or any vegetable curry, but when prepared with added vegetables, it can be enjoyed with pickles, yogurt, or even on its own.
The process of making bajra roti is very simple. Eating it in winter keeps the stomach full for longer and reduces frequent hunger pangs. Besides bajra roti, many other recipes can be made from bajra, such as bajra khichda, bajra chakli, bajra paratha, dhebra, murukku, and more.
Subtitle
About bajra roti
Ingredients
How to make masala bajra roti
How to make bajra roti
Tips
Ingredients
Bajra Flour – 250 grams
Green Onions – 6-7 stalks
Spinach – 200 grams
Onion – 1 medium-sized
Green Chilies – 2
Salt – to taste
Red Chili Powder – 1 teaspoon
Oil – 1 large cooking spoon
Water
How to make masala bajra roti
To prepare bajra roti, first thoroughly wash the spinach, onion, green onions, and chilies, then chop them into small pieces. Take bajra flour in a large mixing bowl and mix in all the chopped vegetables. Add salt and red chili powder as well. Pour oil into the mixture and knead it thoroughly with your hands.
Once the flour is mixed well, gradually add water and knead it into a soft dough. Divide the dough into small portions (lois). Sprinkle some dry flour on a flat surface, place a dough portion, and flatten it into a round roti using your hands. Sprinkle a little more dry flour if needed.
Meanwhile, heat a griddle (tawa) on the stove. Keep the flame high initially and grease the tawa with a little oil. Place the roti on the hot tawa and cook one side. Flip the roti with a spatula, apply some oil, and reduce the flame to medium. Continue flipping and cooking the roti on medium to low heat until both sides are evenly cooked.
Serve the hot bajra roti directly from the tawa with yogurt, chutney, or pickle.
Tips
To make bajra roti, we flattened the dough into a roti using our hands on a flat surface. Alternatively, you can also shape the roti using both palms.
If you’re new to making bajra roti, don’t worry. With practice, you’ll gradually become perfect at it.
To prevent the roti from breaking while cooking on the tawa, avoid rushing while flipping it with a spatula.
Bajra roti tends to dry out quickly, so it’s best to eat it hot. If not eating immediately, keep it wrapped in foil inside a casserole to retain its softness.
How to make bajra roti
To make simple bajra roti, start by taking 250 grams of bajra flour in a large mixing bowl. Add 1/2 teaspoon of salt and mix well. Gradually add water and knead the flour into a soft dough.
Turn on the stove and heat a tawa. Sprinkle some dry flour on a flat surface, and using your hands, flatten the dough into a round roti. Place the roti on the hot tawa and cook it, flipping it occasionally, until both sides turn golden brown.
Serve the hot bajra roti straight from the tawa with Rajasthani kadhi, a vegetable curry, or simply with desi ghee and jaggery for a delightful meal.
Tips
The dough should not be too hard or too soft. If it’s too soft or hard, it will be difficult to roll the roti. So, aim for a dough that is just the right consistency.
For kneading the dough, use normal water, not too hot or cold, to get the perfect texture.
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