Bajra Roti is a traditional Indian flatbread made with bajra or black pearl millet flour, making it extremely nutritious. This recipe combines the goodness of methi and bajra to create a wholesome and flavorful dish. Perfect for a healthy meal, this roti is cooked in desi ghee for added richness.
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Clean and chop the methi.
Take oil in a pan and sauté methi until fragrant.
Add water and salt to the pan and bring it to a boil.
Immediately add bajra atta to the boiling water and mix it properly.
Cover the mixture and leave it aside for 30 minutes to cool.
Knead the mixture into a soft dough.
Make round-shaped bhakris from the dough.
Cook the bhakris in desi ghee until they are golden and cooked through.
Ensure the water is boiling before adding bajra atta to avoid lumps.
Use fresh methi leaves for better flavor.
Cook the bhakris on medium heat to ensure even cooking.
Can I use any other flour instead of bajra atta?
Bajra atta is essential for this recipe as it gives the roti its unique texture and flavor. Substituting it may alter the dish significantly.
How do I prevent the dough from sticking while kneading?
You can lightly grease your hands with oil or sprinkle a little bajra atta while kneading to prevent sticking.
Can I skip methi in this recipe?
Methi adds a distinct flavor and nutritional value to the roti, but you can skip it if unavailable.
What can I serve with bajra roti?
Bajra roti pairs well with dal, sabzi, or even a dollop of ghee and jaggery.
Can I store the dough for later use?
It is best to use the dough fresh, but you can store it in an airtight container in the refrigerator for up to 24 hours.
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