Bajra Roti Recipe – Soft & Healthy Pearl Millet Roti
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Time to read 8 min
Key Takeaways
- Bajra roti is naturally gluten-free and packed with nutrients like fiber, iron, and antioxidants, making it a healthy alternative to wheat rotis.
- The traditional method of making bajra roti involves warm water, gentle kneading, and hand patting instead of rolling.
- Perfect texture and puffing come from warm water, medium flame, and careful timing to avoid overcooking.
- Leftover bajra rotis can be turned into quick snacks or mini meals, reducing food waste.
- Regularly adding bajra roti to your diet can support digestion, heart health, and blood sugar control.
What is Bajra Roti?
The bajra roti is a classic flatbread cooked with bajra flour. It is also known as bajre ki roti, pearl millet roti, bajra bakar, or sajje rotti in various regions of India. The bajra flour grain used to make this flour is also known as pearl millet. It is naturally gluten-free, high in fibre, and nutrient-dense.
There’s something deeply comforting about the smell of this roti roasting on a hot tawa! That warm, nutty aroma filling the kitchen takes you straight back to winter mornings in India. Traditionally, it’s enjoyed with a dollop of ghee and a side of jaggery. Bajra roti and sabzi is also a favorite combination, including the hearty dishes like baingan bharta and methi bhaji.
Bajra Nutrition
One of the first cereals to be grown in India is bajra. It is rich in nutrients and prolongs feelings of fullness. You can get the following benefits from a single bajra roti:
Vitamins
It is loaded with niacin (B3), thiamine (B1), riboflavin (B2), and folate (B9).
Minerals
Essential minerals like magnesium, phosphorus, potassium, and iron are abundant in bajra.
Protein
Bajra boasts a decent protein content.
Fiber
Bajra is rich in dietary fiber.
Bajra roti is naturally gluten-free. That makes it a fantastic choice for folks who want a healthy alternative to wheat rotis. It is rich in iron, zinc, and antioxidants, which help support heart health, fight inflammation, and may reduce cancer risk. It's high fiber also helps ease constipation.
Ingredients
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1 cup bajra flour -
Warm water (as needed) -
Salt (optional) -
Ghee (optional, for serving)
Instructions
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Step 1: Warm the Water
- Put water in a kettle or saucepan and warm until it is comfortably hot but not boiling (around 40–50°C).
- Warm water helps the flour absorb moisture evenly and gives a softer dough.
Tip: If you don’t have a thermometer, test the water on your wrist. It should feel warm, not scalding.
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Step 2: Make the dough
- Place 1 cup bajra flour in a large bowl. Stir in the salt if using.
- Add warm water slowly, a little at a time. Mix with your fingers or a spoon until the flour starts to come together.
- Once mixed, knead gently for 1-2 minutes until the dough is soft and holds shape. Don’t overwork it. Bajra has no gluten and becomes crumbly if handled roughly.
- If the dough is too dry, add a teaspoon of warm water at a time. If it is too wet, add a pinch of flour.
Tip: If the dough cracks when you pat it, it’s too dry. Add a few drops of warm water and knead again.
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Step 3: Rest and Portion (Optional But Helpful)
- Cover the dough with a damp cloth and let it rest for 5-10 minutes. This helps the flour hydrate and makes shaping easier.
- Divide the dough into equal balls (about golf-ball size).
Tip: Resting is optional but makes the rotis less likely to break while shaping.
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Step 4: Shape the Roti
- Take one dough ball and flatten it slightly between your palms. Dust with a little bajra flour.
- Place it between two sheets of parchment paper or on a lightly floured board. Pat and press with your fingers into a round, about 5-6 inches across.
- Don’t try to roll it like wheat dough. Patting keeps the roti together.
Tip: If edges crack, press them gently together and reshape. Work quickly so the dough does not dry.
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Step 5: Cook the Roti (Stage 1)
- Heat a heavy pan or tawa on medium to medium-high heat. The surface should be hot but not smoking.
- Place the shaped roti on the dry tawa. Cook for 30-45 seconds until the surface firms and small bubbles form.
Tip: The roti will change from dull to slightly glossy and will hold its shape.
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Step 6: Cook the Roti (Stage 2)
- Flip the roti and cook the other side for another 30-45 seconds. Press gently at the edges with a cloth or spatula to encourage even cooking.
- If you want the roti to puff, carefully hold it with tongs over a low flame for a second or two, or press gently while rotating on the hot tawa.
Tip: Puffing over direct flame is optional. Do it quickly to avoid charring.
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Step 7: Finish and Serve
- Once both sides are lightly golden and cooked through, remove the roti. Brush with a little ghee if you like.
- Serve hot with vegetables, dal, or a smear of jaggery and ghee for a traditional touch.
Tips to Make Perfect Bajra Roti
Since bajra roti doesn't contain gluten, it can be a little challenging to make at first. It's very okay if your first few rotis don't look great. Each batch improves. However, the procedure becomes seamless once you’ve done it multiple times and know the proper texture and heat. The following tips can be quite useful:
For Beginners
Mix 1-2 tablespoons of whole wheat flour with bajra flour to make shaping easier.
Kneading Essentials
Use warm water at all times. It improves the dough's binding.
Rolling Finesse
Instead of rolling like a typical roti, gently pat it with your hands or use parchment paper.
Puffing Flame
For uniform cooking, a medium flame is ideal.
Perfect Timing
Avoid overcooking it as it will become tough. When it's light golden, it's ready.
Leftover Bajra Roti Recipes
- Churma: Crumble leftover rotis, mix with jaggery and ghee, and enjoy a sweet treat.
- Wagharelo Rotlo: Temper with mustard seeds, garlic, and green chili for a spicy stir-fry. Add onions if you like!
- Bajra Roti Chivda: Make a crunchy snack by tossing crumbled roti with curry leaves and masalas.
- Wraps or Upma: Roll veggies inside or toss with curd and spices.
Benefits of Bajra Roti
An increasing number of people are incorporating pearl millet into their regular meals! Why? Well, here are a few major benefits of eating bajra roti:
- Being naturally gluten-free, Bajra fuels metabolism and overall health. It is also ideal for people with gluten sensitivity.
- It is rich in fiber, which promotes easy digestion. It keeps you feeling full and assists in weight management and blood sugar control.
- Bajra is rich in protein, so it’s a valuable asset for vegetarians, aiding muscle and tissue repair.
- Magnesium supports muscles and nerves, while iron is vital for oxygen transport.
How Many Calories Does Bajra Roti Have?
A single bajra roti typically contains around 90-100 calories, which is lower than the calories of a whole wheat roti. This quality makes it a sensible choice for those monitoring calorie intake.
Storing Bajra Flour and Bajra Rotis
To maintain the freshness and nutritional value of your bajra roti:
- Store bajra flour in an airtight container in a cool, dry place.
- Refrigerate cooked bajra rotis in an airtight container to prevent them from drying out.
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Frequently Asked Questions
Why is my bajra roti breaking?
Bajra dough is delicate. Use warm water and knead it well. Gently shape it with your hands instead of rolling it too thin.
Is bajra gluten-free?
Yes, bajra is naturally gluten-free. This makes it a safe choice for individuals with gluten sensitivities. It is certainly a delicious alternative to wheat-based foods.
Can diabetic individuals enjoy bajra roti?
Certainly! Bajra roti is a favorable option for people with diabetes. It boasts a low glycemic index and is rich in fiber. However, as with any food, portion control is crucial to managing blood sugar levels effectively.
Is bajra roti suitable during pregnancy?
Absolutely. Bajra roti can be included in the diet during pregnancy. It delivers essential nutrients like folate and iron, which are especially beneficial during this period. Nonetheless, it's wise to consult a healthcare provider for personalized dietary recommendations during pregnancy.
Can bajra roti be consumed in hot summers?
Yes, indeed. Bajra roti is a nutritious and filling choice that can help sustain energy levels even in scorching summer weather. Its versatility makes it a suitable option year-round.
Is it advisable to consume bajra roti daily?
Including bajra roti as part of your regular diet can be a healthy choice. However, as with all foods, moderation is key. A balanced diet with a variety of grains and nutrients ensures optimal nutrition.
How to reheat bajra roti?
To reheat bajra roti, lightly moisten it with water and warm it on a griddle or tava (pan) until it regains warmth and pliability. This keeps it tasting just as delightful as when freshly made. Alternatively, you can also heat it in the microwave for 10-20 seconds, covered with a moist paper towel.
Is bajra roti superior to wheat roti?
The preference between bajra and wheat-based roti depends on individual dietary preferences and nutritional requirements. Bajra roti stands out for being gluten-free and high in fiber.
It is an excellent choice for those avoiding gluten. On the other hand, wheat roti provides gluten protein. Both can be part of a healthy diet when consumed sensibly, catering to diverse dietary needs.
How hot does the water need to be?
You can take lukewarm to warm water to knead the bajra flour. It should not be boiling, as it should be easy on your hands.
Why aren’t my bajra rotis rolling out well?
Try shaping with palms or use parchment paper instead of a rolling pin.
What to serve with bajra roti?
Methi bhaji, baingan bharta, jaggery with ghee, dal, or spicy curries pair beautifully with bajra ki roti.
Bajra Roti Recipe Card
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Servings:
6 rotis
Cuisine:
Indian
Course:
Main course
Ingredients
- 1 cup bajra (pearl millet) flour
- Warm water (as needed to knead)
- Salt (optional)
- Ghee (optional, for serving)
- Extra bajra flour for dusting
Tools You Need
- Mixing bowl
- Rolling board or parchment paper
- Tawa (flat pan)
- Flat spatula or kitchen cloth
Instructions
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Make the Dough:
Add warm water gradually to the bajra flour and knead gently. Add salt if you prefer. The dough should be soft and smooth, not sticky. Bajra has no gluten, so handle gently.
-
Rest the Dough (Optional):
Let it rest for 5-10 minutes. This helps the flour absorb water better and makes rolling easier.
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Shape the Roti:
Take a small dough ball and flatten it gently between your palms. Use dry flour or parchment paper to prevent sticking.
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Cook the First Side:
Place the roti on a medium-hot tawa. Cook for 30-40 seconds until the surface firms up.
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Flip and Cook the Other Side:
Turn the roti and cook for another 30-40 seconds. Lightly press the edges with a cloth or spatula to help it puff up.
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Finish and Serve:
Once both sides are lightly golden, brush with ghee if desired. Serve hot with sabzi or dal.
Pro Tips for Perfect Bajra Roti
- Always use warm water. It helps bind the dough better.
- Bajra dough is delicate, so pat it with your hands instead of rolling pins.
- A medium flame ensures even cooking without making the roti hard.
- Don’t overcook. It should be soft and pliable.
- You can mix a small amount of wheat flour if you are a beginner.
Perfect for
- Gluten-free diets
- People with diabetes (low GI)
- High-fiber, nutrient-dense meals
Nutritional Info (per roti) (approx.)
Calories:
100 kcal
Carbohydrates:
18 g
Protein:
3 g
Fat:
1.5 g
Fiber:
2 g
Iron & Zinc:
High