Bajre Ki Roti

5 from 1 vote

Bajre Ki Roti is a millet-based flatbread made using pearl millet flour which can be served with both, vegetarian as well as non-vegetarian curries. Serve it piping hot with ghee for best taste. Here is how to make Bajre ki Roti or Bajra Roti Recipe.

Bajre Ki Roti is a millet-based flatbread which can be served with both, vegetarian as well as non-vegetarian curries. Serve it piping hot with ghee.

The royal state of India, Rajasthan is known for its mouth watering and exquisite cuisine, and if you have visited Rajasthan and tasted its food, you will know what I am talking about. Rich, Spicy and oh-so-delicious, talking about Rajasthani food only makes me hungry.

From Laal Maas, Safed Maas to Gatte Ki Sabzi and Gatte Ka Pulav, there are many delectable Rajasthani recipes that are popular all over India, but have you ever heard about Rajasthani flatbreads such as Makki Ki Roti, Bajre Ki Roti, Khooba Roti, Missi Roti, Rotla etc which goes really well with any Vegetarian or Non Vegetarian sabzi recipes.

Here, we are making Bajre Ki Roti, which is prepared in every Rajasthani household for their everyday meals, especially during winters. It is eaten almost everyday in the districts of Barmer and Jaisalmer.

Learn how to make this quick and easy Bajra Roti which you can make for your everyday meals as it is very healthy and also provides you the necessary nutrients required for your body. Here is how to make Bajra Roti Recipe.

What is Bajra?

Many people have not heard about Bajra, which is a millet used in Rajasthan, Gujarat and other North Indian states. Bajra, which is also called as pearl millet is a very nutritious millet and has a lot of health benefits.

While Bajra as a whole is used to make many delectable recipes such as Thalipeeth, Khichdi, Pudding, Pakora etc, this millet is also ground into a powder to make Bajre Ka Atta.

Bajra Ki Roti, Bajra Methi Ki Puri, Bajra Mathri, Bajra Methi Na Dhabra, Bajra Thepla are some of the recipes that you can make using Bajra Flour.

It is great to include in your everyday meals, because this flour is high in protein and GLUTEN FREE. so if you are looking for a gluten free option, this is the best you can serve for your daily meals.

About the recipe

Bajre Ki Roti, is a thick Rajasthani flatbread which is made with Bajra flour or Pearl Millet flour. It is served with a dollop of ghee or homemade butter along with any Vegetarian or Non Vegetarian dishes.

It is traditionally served with lots of ghee and jaggery or lahusn ki chutney, which is a popular chutney in Rajasthan.

Traditionally, in villages Bajra Ki Roti is made on chulha or an open cooking stove which is ignited with cow dung.

Women in Rajasthani households use their hands to make Bajra Ki Roti instead of rolling pins. They pat on the roti continuously to make it thinner, so that it cooks evenly on the stove. It is usually thicker than the normal rotis.

But you don’t need to have Chulha to make Bajra Ki Roti. You can make it using a gas stove, using some tips and tricks.

As there is no gluten in the roti, it becomes difficult to make it using a rolling pin, as it tends to break very easily and also sticks to the rolling pin.

You can use a zip bag, an aluminium sheet or a plastic sheet and then use a rolling pin to make if you are trying to make it at home.

Bajre Ki Roti cooked on a chulha is way tastier, as it gets a nice earthy and smoky flavour from the open cooking. But you can cook it on gas stove also, as it does not steal away its nutrients.

Health benefits of Bajra?

Bajra or Pearl Millet is rich in Protein, which is a great option if your following a high Protein diet. It is also rich in fibre, phosphorous, magnesium and iron.

It is also a great gluten free option, thus it is getting popular these days among the people who follow a gluten free diet or have certain dietary restrictions.

Also this millet is full of starch, so it keeps you filled and energised for a longer time. It helps in prevention of heart disease, supports in digestion, weight loss and even combats diabetes. visible

It is not advisable to eat Bajra Ki Roti everyday in Summers, as it is heavy and can create digestion problems. Therefore, it is consumed more in Winters.

What to serve with this Roti?

You can serve Bajra Ki Roti with any vegetarian or non vegetarian gravy or dry Sabzis. In Rajasthan, it is traditionally served along with Kadhi, Ker Saangri, Urad Dal, Methi Dana Ki Sabzi etc.

You can also serve it along with rich and spicy Rajasthani Non Vegetarian such as Laal Maas, Banjara Gosht and Safed Maas.

It is also popularly served along with some jaggery and a dollop of ghee or homemade butter. If you are looking for a spicy option, then served it with Ghee, Lahsun Ki Chutney and raw sliced onions.

How to make Bajra Jowar Ragi Roti?

To make Bajra Jowar Ragi Roti, just mix all the flours including Bajra Flower, Jowar Flour and Ragi Flour together along with salt and knead it to make a soft dough using hot water.

Use oil to coat the dough, so that it doesn’t stick to your hands. Follow the same process to make the Rotis just like the Bajra Ki Roti.

You can also add some Whole Wheat Flour to make thin rotis, as it will help to bind all the other gluten free flours.

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Makki ki Roti

Mutton Curry

Bajre Ki Roti is a millet-based flatbread which can be served with both, vegetarian as well as non-vegetarian curries. Serve it piping hot with ghee.
5 from 1 vote

Bajre Ki Roti

Bajre Ki Roti is a millet-based flatbread which can be served with both, vegetarian as well as non-vegetarian curries. Serve it piping hot with ghee.
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 4 people


  • 2 cups Bajre ka Atta
  • ½ teaspoon Salt
  • Warm water
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  • Take bajre ka atta in a bowl.
  • Add salt and mix well.
  • Add warm water little by little and knead to make a soft dough.
  • Take a small ball from the dough and knead it again for a minute. ( This step is important and will result in perfectly shaped roties )
  • Add little more water if required.
  • Now take a ziplock bag and cut it from the sides.
  • Keep the dough ball on one side of the bag and cover with the other side.
  • Gently roll the roti to make a 4-5 inch disc.
  • Heat a griddle.
  • Transfer the roti on the hot griddle and cook from both the sides until brown spot appears.
  • Pick the roti with a tong and cook on open flame from both the sides until browned.
  • Apply ghee or butter generously.
  • Serve hot with dal, gud and lahsun ki chutney.
  • Another trick is to roll it on an aluminium sheet. That way you can just transfer the roti on the hot griddle with the sheet still on and then remove the sheet once the roti is slightly cooked from one side. This prevents you from the hassle of transferring the roti on your palm.
  • So see which method works out for you better.


Calories: 221kcal, Carbohydrates: 43g, Protein: 6g, Fat: 2g, Sodium: 293mg, Potassium: 133mg, Fiber: 2g, Calcium: 8mg, Iron: 2.3mg
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