Bajra Roti (Finger millet Roti) also known as Sajee Roti, Bajri Roti, is a traditional Indian Flatbread. This nutritious, gluten-free bread is a a part of many traditional India cuisines, especially in North India and Western India, including Rajasthan, Gujarat, Maharashtra and North Karnataka.
Bajra roti is rich in fibre, protein, essential minerals like magnesium, calcium, and iron. It promotes digestion, heart health, and provides sustained energy release throughout the day.
Taste Profile:
Bajra Roti offers a unique, slightly nutty taste. Its flavour is enhanced when lightly charred over an open flame, adding a hint of smokiness. Bajra Roti has a denser and coarser texture compared to typical wheat rotis, providing a fulfilling and chewy experience.
Bajra Roti Recipe:
Here is a step-by-step guide to making a traditional Bajra Roti or Finger-millet flatbread at home:
Ingredients:
- Bajra Atta (Pearl Millet Flour): 1 Cup
- Warm Water: 3/4 Cup (adjust as per flour fineness or coarseness))
- Salt: A pinch (optional)
- Bajra Flour for dusting (you can also use Wheat Flour)
Instructions:
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Heat the Water: Warm up 3/4 cup of water in a pan, heating it just enough to get it warm without bringing it to a boil.
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Prepare the Dough:
- Take 1 cup of Bajra flour in a large mixing bowl or non-stick kadai.
- Add salt and mix it well with Bajra Flour
- Gradually add warm water. Use a spoon or spatula to stir and mix Bajra Atta with the water. Since Bajra flour lacks gluten, warm water is added to help the flour bind more easily and adds more elasticity to it. The soft, pliable dough is easier to work with.
- Wheat the mix has slightly cooled down, knead with your hands continuously to form a soft dough. The dough should be pliable but not sticky.
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Create Dough Balls: Divide the dough into small balls of equal potions.
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Shape the Rotis: Flatten each dough ball using any of the 2 methods shaping it into a round roti. Use these methods to prevent the dough from sticking to your rolling pin or platform.
- Patting with your palms: Patting the dough and pressing it flat between your hands or on a flat surface is a traditional method of making Bajra Roti.
- Rolling between two Sheets: Place a ball of Bajra dough between two sheets of plastic or butter paper. Then, gently roll it out with a rolling pin. This method helps in achieving a uniformly thin roti without it sticking to the rolling surface or tearing apart. Using sheets can make this process cleaner and more manageable, especially for beginners.
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Cook Bajra Rotis:
- Heat a tava or skillet on medium heat.
- Place the rolled-out roti on the tava and cook until small bubbles form.
- Flip and cook the other side until brown spots appear. Optionally, you can finish cooking the roti directly over an open flame for a few seconds for added char and flavor. The roti will puff up and brown spots will start appearing on the roti.
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Serve:
- Serve hot, ideally with a dab of ghee (clarified butter), alongside your favourite curry, dal, or chutney.
Traditional Pairing Options: Here are some recommendations for combining gravies or vegetables with Bajra Roti. These combinations have stood the test of time in Indian cuisine:
| Pairing | Description | Historical Reference |
|---|---|---|
| Gatte Ki Sabzi | A Rajasthani specialty featuring gram flour dumplings in a spicy yogurt-based curry. | Originating from the desert land of Rajasthan, Gatte Ki Sabzi was a solution to the scarcity of fresh vegetables. Bajra, being a hardy crop in arid conditions, naturally became a staple complement. |
| Sarson Ka Saag | A Punjabi dish made from mustard greens and spices, typically enjoyed in winters. | In Punjab, the harvest of Sarson (mustard greens) during winter coincides with the availability of Bajra, making Sarson Ka Saag with Bajra Roti a traditional winter meal. |
| Panchkuti Dal | A mix of five different lentils cooked with aromatic spices, common in Western India. | The use of multiple lentils represents the agricultural diversity of Western India. Paired with Bajra Roti, it symbolizes a blend of varied regional produce. |
| Baingan Bharta | Smoky mashed eggplant cooked with onions, tomatoes, and spices. | Baingan Bharta is a North Indian rural favorite, often cooked in open fields. Its rustic nature complements the simplicity of Bajra Roti, traditionally a farmer’s food. |
| Kadhi | A yogurt and besan (gram flour)-based curry with spices, enjoyed across India. | Kadhi, with its roots in the farming communities of India, represents a creative use of buttermilk. Paired with Bajra Roti, it forms a meal that sustained farmers for long hours in the fields. |
| Lahsun Ki Chutney | A spicy garlic chutney from Rajasthan, made with garlic, red chilies, and spices. | In Rajasthani cuisine, where spices are used generously, Lahsun Ki Chutney paired with Bajra Roti is a testament to the region's bold flavors and arid terrain. |
| Jhunka (Zunka) | A Maharashtrian dish made from besan cooked with spices and vegetables. | Jhunka, a humble Maharashtrian preparation, was popularized as a nutritious yet affordable dish for the working class. Alongside Bajra Roti, it represents the essence of simple, hearty meals. |
| Mirchi Ka Salan | A Hyderabadi chili and peanut curry, rich and flavorful. | Mirchi Ka Salan reflects the Nizami love for aromatic and deep flavors. Its pairing with Bajra Roti is a blend of royal taste with the simplicity of rural India. |
| Methi Saag | A dish made with fresh fenugreek leaves, garlic, and spices. | Methi Saag, with fenugreek being a winter crop, often accompanies Bajra Roti in rural households, symbolizing a seasonal and locally-sourced meal. |
| Dal-Baati | A popular Rajasthani dish where baatis (hard wheat rolls) are served with dal. | Though traditionally served with Baati, rural adaptations often see Bajra Roti as a substitute, aligning with the agricultural practices and local tastes of Rajasthan. |
Each of these pairings not only complements the taste and texture of Bajra Roti but also carries a piece of history, reflecting the agricultural practices, regional preferences, and culinary innovations of different parts of India.
Perfect for those seeking a healthy and rustic meal option, Bajra Roti is a nutritious choice that brings a comforting and traditional touch to your meal. Give it a try and experience the joy of healthy eating! Roti made from Bajra Atta has lower Glycemic Index than wheat and refined flour roti, making it a fantastic addition for anyone looking to maintain a healthy, balanced diet.
Enjoy your Cooking and Savour a Nutritious Meal!
