We are ready to welcome summers with open arms now, aren’t we? Bidding the winter goodbye let’s pay an ode by making wholesome and delicious Bajre ka Rotla (Roti/flatbread). It’s a specialty of Kathiawad region of Gujarat India. Bajre ka rotla or Millet flat bread is a not only gluten free but offers proteins, B vitamin and Magnesium. A healthy accompaniment which tastes best with Baigan ka Bhartha or with Home-made white butter.
I absolutely relish this wholesome goodness, and have experimented a bit and made a Masala version of Bajre ka Rotla by adding a dash of freshly chopped coriander (apparently coriander just lightens up any dish with its soft citrus overtones) some green garlic and spice it up with finely chopped chilies.
Let’s get to the ingredients and recipe so you can try it for yourself.
How to Make Bajri Rotla
Bajra Rotla Recipe
- 1 Cup Pearl Millet flour
- 2 to 3 Tsp Butter Clarified
- Salt to taste
For the Masala Zing you will need
- 1 tbsp Coriander Finely Chopped
- 1 tbsp Green Garlic Finely Chopped
- 1 Green Chili Thinly Sliced
- First and foremost you will need lukewarm water to knead the dough.
- In a bowl add a cup of pearl millet flour, add salt to taste and mix it.
- Add the lukewarm water accordingly while kneading flour, as it should not be sticky or dry.
- Once you are done with kneading, cover the bowl with a lid and keep it aside for five minutes to set in.
- Place a small bowl of pearl millet flour.
- After five to ten minutes, remove the lid. Now from the dough take half of it and make it into a ball, then using your four finger tap it outwards and make it bigger and thinner in diameter.
- Place it on heated pan and roast it on medium heat on both the sides.
- Now you can remove pan and heat on the flame directly and once it puffs up and gets golden brown spots.
- Apply ghee immediately on the hot rotla and serve.
Now for the Masala twist and my favorite version
- Use the remaining dough, roll into a ball.
- Use water to smooth it out and make sure there are no cracks.
- Place it out and tap lightly outwards, sprinkle the dry flour as and when necessary.
- Sprinkle the green garlic, coriander and green chilies and tap it lightly.
- Now place it on the pan, with the masala side facing downwards, leave it for around for 1 or 2 minutes.
- Flip it over and roast evenly and repeat the process until it turns puffy and golden spots appear.
- Apply ghee (butter optional, but I absolutely enjoy ghee) and serve!
- I hope you are craving for these awesome bajre ka rotla so just hit the kitchen right away.
Please share your reviews, queries & comments below and let me know your twists and how you enjoyed!
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.