Learn How to Make Bajre Ki Roti like a pro.
Bajre Ki Roti – A delicious way to include Bajra – the GLUTEN FREE grain, in your daily diet. Learn how to make Bajre Ki Roti with this fool-proof recipe that can help you prepare bajra roti like a pro, every single time.
Let’s agree – making a perfectly soft bajra roti is not as easy as it seems. Making bajra roti can be quite a task for the ones who just started out their cooking endeavor in the kitchen. This is why I thought of breaking down the process for you. I bring a fool-proof recipe that can help you prepare bajra roti like a pro, every single time.
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What is Bajra?
Bajra – A Power grain belongs to a family of small seeded grasses collectively referred to as ‘millets’ which is very nutritious and has a lot of health benefits. Bajra is often recommended to diabetics as it is known to aid in maintaining blood sugar level.
Bajra has high fiber content. The best part is that it is gluten-free, which is an important parameter these days as there are plenty of people who are allergic to gluten and a considerable lot who choose to steer away from it.
Bajra can be used in making a range of dishes such as Bajra ni raab, Bajra Methi na dhebra, thepla, cakes, wraps, tarts, thepla, Pakoda and khichdi.
It is great to include in your everyday meals, because this bajra is high in protein and GLUTEN FREE. so, if you are looking for a gluten free option, this is the best you can serve for your daily meals.
Soft and Mouth Melting Bajre Ki Roti
Bajra roti is most popular in Rajasthan and Gujarat and tastes the best when served with garlic chutney, gud (jaggery) or any sabji. Bajra roti is made with bajra (millet) flour and can be considered fulfilling to core. Besides, it also loads you up with several essential nutrients and minerals.
These bajra rotis have salt in the dough. They are cooked on an iron tawa or clay tawa, leaving them delicious and toasty.
Try this Bajra Roti in your kitchen, if you really want to include this healthy flour in your daily diet, there are plenty of interesting and delicious ways to do so. But if you are looking for some inspiration, here are some easy recipes to get you started –
How to make perfectly Soft Bajra Roti
The gold standard for me has to be a round roti that’s double layered from rising that happens during cooking. If your roti has been rolled evenly, it will puff up upon the third flip on the tawa (or over the open flame).
This is important because rotis are inherently an unleavened bread so the rising all comes from the rolling technique. It’s certainly an art. The surface of the roti should be leopard-spotted and the texture soft.
Use only hot water to make Bajra Roti, as it helps in binding the flour together.
How do I make my Bajre Ki Roti rise?
Make sure the dough is soft and smooth. I use hot water for my dough. This allows for easier rolling. My mom showed me an amazing trick to puff up these bajra rotis.
It’s done by rolling a piece of dough to a couple of inches in diameter, sprinkling over some flour and then pinching to close before rolling the roti. The roti rises perfectly because of the pocket created by the flour and folding. Find the full instructions in the recipe below.
This gluten-free Bajra Roti is an excellent nutritious option for people having gluten intolerance and for everybody else too.
How do I roll round Bajre Ki Roti?
For perfect round shape roti, the dough must be soft and smooth. Use extra flour to dust your roti board enough so that the dough doesn’t stick but not so much that the surface becomes chalky. Roll and spin if you can. After five or six turns you’ll have that round shape. Strive for an even surface. The perfect round shape will come with practice.
What’s the best tawa for making Bajre Ki Roti?
A traditional tawa made from clay is the best for making bajra rotis. Tawa made from steel or iron are also the best for making rotis. A non-stick pan will still work, but the smoky flavor won’t be as pronounced. Get a tawa from your nearest local market or you could also buy one online.
Ingredients you’ll need to make Perfect Bajre Ki Roti
To make Soft Bajra Roti, you need just 3 ingredients – Bajra Flour, Hot Water and Salt.
You will find Bajra Flour at any grocery store nowadays, but if you cannot find it you can even order it online from Amazon, Big Basket, etc. Make sure to use fresh flour. If the flour is kept for too long, it might turn bitter.
Also use only hot water to make bajra Roti, as it helps in binding the flour together.
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How to make Soft Bajra Roti
- Step 1
First, make the dough using bajra flour, salt and hot water. Stir with a spoon and when cool enough to handle, knead the dough until soft and smooth, about 5 minutes.
Step 2
Divide the dough into equal small balls and cover with a napkin. Heat up the tawa on medium flame. Roll the dough on a chakla / rolling board.
Step 3
Use some extra bajra flour to stop it from sticking. First roll to a few inches in diameter, sprinkle the dough with a pinch of flour, spread and then pinch the dough to close. Press with your palm to flatten and seal.
- Step 4
Dust off any excess flour and transfer the bajra roti on to the heated tawa. As soon as small bubbles appear on the surface, flip it.
Step 5
Cook on the other side for until it looks evenly leopard spotted. Flip again.
Step 6
Now this step is very important. You can transfer to an open flame at this point if you like or continue cooking it on the tawa. I cook the roti on the tawa the whole time because it’s easier and just as delicious. This third side is the rising side. Cook for few seconds or so.
Step 7
Don’t worry if it doesn’t rise the first few times. It will come with practice. Once patchy charred marks appear, the roti is done.
Step 8
Remove from the tawa and stack them. Spread with ghee if you like.
Step 9
Repeat for the remaining dough balls.
My Bajra Roti Recipe Making Essentials
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If you are looking for easy and Perfect Breakfast Option you can check these
Health benefits of Bajra?
Bajra is the Hindi word for Pearl millet. It is a great gluten free option; thus, it is getting popular these days among the people who follow a gluten free diet or have certain dietary restrictions.
Bajra has a positive effect on diabetes because its fiber content and the presence of slowly digestible starch, which takes longer to convert to glucose. This helps in managing diabetes and providing a sustained energy release for diabetics. Moreover, bajra is a good source of magnesium, which is associated with a lowered risk of diabetes.
Also, this Bajra is full of starch, so it keeps you filled and energized for a longer time. It helps in prevention of heart disease, supports in digestion and weight loss.
Besides these, bajra is an instant energy booster, giving you the much-needed strength to go about the day.
How to serve this Bajre Ki Roti
In Gujarat, it is popularly served along with some gud (jaggery) and a dollop of ghee or homemade butter. If you are looking for a spicy option, then served it with Ghee, Lahsun Ki Chutney and raw sliced onions.
In Rajasthan, it is traditionally served along with Kadhi, Ker Saangri, Urad Dal, Methi Dana Ki Sabzi etc.
You can serve the Soft and mouth melting hot bajra roti with your favorite sabji or vegetable curry, dal or side veggie dish like baigan bhartha / chokha or ole ki chutney and enjoy a wholesome meal anytime of the day.
Fold them in half, roll into cigars or use them as wraps. Either way, they’re perfect with a cup of tea or Garlic Chutney, gud (jaggery) or your favourite potato fillings.
How do I store Bajra Roti?
I avoid refrigeration when it comes to rotis, it dries them out and they go stale pretty quickly. Keep them in an airtight container at room temperature and eat within 24 hours.
Be sure to follow me on facebook, Instagram , youtube and if you’ve had a chance to make this Bajra roti then definitely drop me a comment and a rating below!
Bajre Ki Roti – A delicious way to include Bajra - the GLUTEN FREE grain, in your daily diet. Learn how to make Bajre Ki Roti with this fool-proof recipe that can help you prepare bajra roti like a pro, every single time.
[cooked-sharing]
Add 1 Cup hot water in a large mixing bowl.
Add 1 cup of bajra flour and ½ teaspoon salt into it.
To make the best bajra roti, make sure that the flour is fresh.
Adding hot water to the flour will make it easier to work with.
The amount of water required to knead the dough will equal to the flour.
Mix the water and the flour using a spoon.
Once mixed well leave it for 2-3 minutes.
When cool enough to handle, knead the dough until soft and smooth, about 2 minutes.
Apply some ghee and again knead for 2-3 minutes until smooth.
Make small ball-sized pieces with the dough.
Get your rolling board and rolling pin ready. Keep a cloth under the board so it doesn’t move.
Keep some bajra flour on a plate for rolling.
Place the tawa (clay or iron) on a medium heat. Leave it for 5 minutes so it’s very hot.
To start rolling, take a piece of dough and roll it between your palms, flattening it slightly. Dip each side in flour.
Roll the dough ball in round shape roti.
Place the roti on the tawa and cook until little bubbles appear on the surface. Flip it.
Cook it on the second side until small, even brown spots appear all over the bottom of the bajra roti. Flip it.
Now, this is the rising side. Don’t worry if your rotis don’t rise the first few times you try it. It comes with practice. They’ll still taste delicious.
Cook until darker, less evenly-spread patches appear on the bottom. Around 15-20 seconds. Flip it and place it this side up on your plate. Apply ghee.
Repeat this process for all of your roti until you have a soft and buttery stack.
Ingredients
Directions
Add 1 Cup hot water in a large mixing bowl.
Add 1 cup of bajra flour and ½ teaspoon salt into it.
To make the best bajra roti, make sure that the flour is fresh.
Adding hot water to the flour will make it easier to work with.
The amount of water required to knead the dough will equal to the flour.
Mix the water and the flour using a spoon.
Once mixed well leave it for 2-3 minutes.
When cool enough to handle, knead the dough until soft and smooth, about 2 minutes.
Apply some ghee and again knead for 2-3 minutes until smooth.
Make small ball-sized pieces with the dough.
Get your rolling board and rolling pin ready. Keep a cloth under the board so it doesn’t move.
Keep some bajra flour on a plate for rolling.
Place the tawa (clay or iron) on a medium heat. Leave it for 5 minutes so it’s very hot.
To start rolling, take a piece of dough and roll it between your palms, flattening it slightly. Dip each side in flour.
Roll the dough ball in round shape roti.
Place the roti on the tawa and cook until little bubbles appear on the surface. Flip it.
Cook it on the second side until small, even brown spots appear all over the bottom of the bajra roti. Flip it.
Now, this is the rising side. Don’t worry if your rotis don’t rise the first few times you try it. It comes with practice. They’ll still taste delicious.
Cook until darker, less evenly-spread patches appear on the bottom. Around 15-20 seconds. Flip it and place it this side up on your plate. Apply ghee.
Repeat this process for all of your roti until you have a soft and buttery stack.
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