First and foremost, I am so amused that I am blogging about a roti. As my family and close friends will tell you, I am not particularly fond of making rotis. However, over the years, I have got used to making them and now even try many different variations. 🙂
Bajre ki Roti is very healthy and is very popular with dieters as it is gluten free and has a high fibre content. Traditionally, it is served with raw onions and garlic chutney (lehsun ki chutney). I often eat it Moong Ki Bhaji.
In this recipe, I have used wheat flour (gehun ka atta) along with the bajra flour. This is because the wheat flour makes it easy to roll out rotis and you get thinner rotis.
- Bajra or Pearl Millet Flour – 1 Cup + 2 tbsp for rolling the rotis
- Wheat Flour or Gehun ka Atta – 1/3 Cup
- Salt – 1/4 tsp
- Warm Water – As Required
- Ghee – As Required
- Mix the two flours and salt together.
- Add warm water gradually to flour and knead into a firm dough.
- Divide the dough into 8 equal parts.
- Roll each part into a ball and then flatten it.
- Dust the rolling surface with bajra flour.
- Place the flattened dough ball on it and roll into round shape of medium thickness.
- Heat a griddle/tava till it is hot.
- Turn down the heat to medium.
- Place the roti onto the hot pan and let cook for 2 mins.
- Flip the roti and cook the other side.
- Spread some ghee on each side of the roti.
- Serve hot with Moong ki Bhaji or Gatte ki Sabzi, Lehsun Chutney, and sliced raw onions.