How to make Bajra Aloo Roti - Millet flour kneaded with boiled potatoes, some masalas and rolled out into flavourful rotis.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Millet flour (bajre ka atta) (बाजरे का आटा), Potatoes (आलू)

Cuisine : Indian

Course : Breads

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Bajra Aloo Roti Recipe Card

Bajra Aloo Roti

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Bajra Aloo Roti checkout Bajra And Aloo Parantha, Bajra Methi Na Dhebra. You can also find more Breads recipes like Caramalized Onion Bread, Kacche Papite Ka Parantha, Baby Bajra Roti , Paneer Missi Roti.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Bajra Aloo Roti Recipe

  • Millet flour (bajre ka atta) 1 1/4 cups

  • Potatoes boiled and peeled 2 medium

  • Salt to taste

  • Carom seeds (ajwain) 1 teaspoon

  • Coriander powder 1/2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon


Step 1

Mix bajra atta, salt, carom seeds, coriander powder, cumin powder and red chillii powder in a bowl.

Step 2

Grate potatoes into it. Add enough hot water and knead into a medium soft dough.

Step 3

Heat a non stick tawa. Divide the dough into equal portions and roll into balls.

Step 4

Flatten them and spread into small thick rotis.

Step 5

Place them on the tawa and cook on medium heat.

Step 6

Serve hot or warm with a chutney of your choice.