Gujarati Bajra Rotla recipe – A traditional Gujarati flat-bread recipe of black millet or bajra served best with baingan bharta.
I have waited so long for this recipe. This bajra rotla recipe is my favorite Gujarati comfort food. I had made these rotla quite a while ago but couldn’t share it. Finally today I am sharing these delicious bajra na rotla recipe.
This bajra rotla recipe is best served with baingan bharta. The combination of ringan nu bharthu & bajra no rotlo is just amazing. The bajra and jowar (black & white millet) flour is widely used in states of Gujarat and Rajashthan. The roti made from these flours are quite healthy too. Its different than wheat flour and taste slightly bitter but tasty. The rotis made from these flours were traditionally cooked in small earthen or brick stove called “Chulha”. It takes quite some time but rotla cooked on chulha taste authentic and delicious. However at home it is not possible to make rotla on chulha so now we make it on stove top. The rotla made on griddle taste good too. In few houses still this bajra rotla is made in clay pan / griddle known as “Tavdi”. I haven’t tried bajra rotla on tavdi yet but will definitely try once.
Bajra rotla taste amazing with baingan bharta. It is also served with urad dal (white lentil) and garlic chutney.
Recipe of Gujarati Bajra Rotla with step by step pictures
To make traditional gujarati bajra rotla, take the bajra flour (black millet) in a large mixing bowl.
Now while adding little water at time start kneading the dough for bajra rotla.
The bajra rotla dough should be similar to roti dough but slightly harder/grainier.
Now divide the bajra rotla dough in 4 equal portions. Take one portion in a bowl and apply pressure using hand and knead it for some time. Check below video where I am kneading the bajra rotla dough.
Once the dough is nicely kneaded it should become softer. Take a potion in hand and give it round shape as shown below.
Now press the dough between your palms and start giving it flatter round shape.
Making bajra rotla with hands calls for some practice. You need to practice for a while to get hold of this technique. Check below video where I am making traditional gujarati bajra rotla using hands.
Make round shape rotla of around 5-6 inch diameter.
Heat a tawa or griddle and place the bajra rotla once it is hot. Be careful while placing the bajra rotla on tawa. Make sure there are no air bubbles in rotla.
Cook the bajra rotla for around 30 seconds. Apply some water on top surface so that bajra rotla doesn’t get dry. Flip the rotla on other side and cook for 30-40 seconds.
Now take the rotla off the tawa and place it on direct flame. Increase the flame. Let the rotla get puffs up like phulka roti.
Delicious bajra rotla is ready. Smear some ghee or clarified butter on rotla and serve it hot along with baingan bharta.
Gujarati Bajra Rotla Recipe Box
- Bajra flour (Black millet) : 1 1/2 cup
- Water: 2/3 cup or as required
- Salt: 1/3 tsp (optional)
- Ghee (clarified butter) : 2 tbsp
- In a large mixing bowl take black millet or bajra.
- Now while adding little water at time start kneading the dough.
- The bajra dough should have consistency like roti dough.
- Once the dough is prepared, divide the dough into large lemon size balls or 4 equal size balls.
- Take one portion in a mixing bowl and start knead it with hands. Apply pressure while kneading.
- Kneading the dough makes it softer.
- Now take the dough ball in hand and start giving it round shape. Press using hand and make it flat.
- Take the flat disk in hand and start pressing between palms giving it alternate tap.
- Also you can roll the bajra rotla on a rolling board in case you are not able to make it with hand.
- Heat a tawa or griddle and once hot, place the bajra rotla on top making sure there are no air bubbles left below bajra rotla.
- Cook the bajra rotla on hot tawa for 30 seconds. Apply some water on top surface using hand so that bajra rotla does not get dry.
- Now flip the rotla and cook on other side for 30 sec.
- Take the bajra rotla off the tawa and place it on direct flame. The bajra rotla must puffs up.
- Bajra rotla is ready. Smear some homemade ghee or clarified butter on top of rotla and serve it hot with baingan bharta or kadhi.
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