Bajre Ki Roti is a delicious flat bread made from pearl millet flour aka bajre ka atta. It is then kneaded to soft dough using warm water. Dough is then divided and rolled into roti (flat bread) patting it into disc using palms. Cook them on a hot griddle from both the sides. It is ready to enjoy. Apply ghee on both the sides, relish with Chokha or Bhune tamatar ki chutney and gud (jaggery). Best Winter comfort food loaded with health benefits and nutrition.
Winter has already hit the corners, it’s time to get all creative and prepare all the winter delicacies. Bajre Ki Roti is very popular and regular for people living in India and in the neighboring countries. Bajra also known as Pearl Millet has the largest cultivation of the crop in India. In every part of the country there are different names for this very Bajre Ki Roti. It’s a staple bread, coarser than roti and can be made hard or soft as per your desire. Also called as Bhakri in the Western parts of India i.e. Goa, Maharashtra and Rajasthan. And called as Tikri in the Northern India.
This Bajre Ki Roti can be eaten with any type of Sabzi, Chutney, Dahi or even Bharta. I’ve recently posted Baigan Ka Chokha (here’s the link) which tastes extremely delicious with this form of an Indian bread. Not just Bajre Ki Roti but rather than that I also often make gram flour (besan ki roti) roti and Jowar ki roti. Nachni (red finger millet) and Rice flour roti are also served verily. Traditionally, it has been a regular savory for farmers, where they carry the roti as their meal to the farm and have it either with a chutney or onion or a green chili. The taste of the sweet and salty Bajre Ki Roti is something worth a try. Also greasing it with butter or desi ghee is just so mouth tendering, I couldn’t tell you.
If you’re a healthy diet follower, you may add this in your diet as I’ve mentioned it earlier it is a staple food and contains health benefits. Bajre Ki Roti is in nutrients, is rich in Vitamin B which is a good source of nutrition for a healthy skin and not just skin but Bajra is also helpful in reducing weight. High in Fiber and Phosphorous and also helps maintain diabetes and decreases high blood pressure. And my beautiful ladies out there, let me inform you that it’s also an excellent source of antioxidants which helps prevent ageing.
Now stepping up to the ingredients, all you need to knead is Bajre ka Atta i.e. Pearl Millet flour, Warm water and Salt (totally optional). After arranging these I simply just make a dough out of it. And yes the dough isn’t like the normal wheat flour one. The consistency of water is very important as extra water may make the dough lose and may create hassle when making the roti. This Bajre Ki Roti is best served immediately as the tendering flavor gives a lip smacking taste. I like the crisp outer and soft inner bajre ki rotis, but you can make it into thin and soft ones.
Mentioning below the ingredients and method, try it as soon as possible as it is best had during winters. Warm and delicious J
2 Cups, Bajre ka Atta (pearl millet flour)
Warm water to knead as needed
Salt to taste, optional (I haven’t added any)
In a bowl or thali, add bajre ka atta.
Gradually, add little water at a time and start kneading the dough.
Once the flour comes together to form a dough knead it with the head of your palm for good 2-3 minutes.
If the dough is dry, you can add some more water while kneading or if the dough is too sticky or wet add little more of the flour.
Dough should be medium soft.
Heat the tawa or griddle.
Take small ball from the dough depending up on the size of roti you want to make.
Knead it for a minute and then dust with some flour and start patting the dough between your palms to make 5-6 inches roti.
I usually do with my palms.
But if you cannot, you can use zip lock bag to roll it.
Once roti is made, transfer it gently on hot tawa and allow it to cook from one side.
To know if it is cooked from one side, you will see that the top dries, which indicates that lower side is cooked.
Now flip the roti and cook on another side
Then place the roti on direct flame using tong and cook from both the sides (browned)
Once done, take it off the heat and grease the top with some delicious ghee.
Relish along with Baigan ka Chokha or Gud (Jaggery) or any other chutney of your choice.