How to make Baby Bajra Roti Recipe - Baby sized millet rotis – an all time gujarati favourite.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Millet flour (bajre ka atta) (बाजरे का आटा), Salt (नमक)

Cuisine : Gujarati

Course : Breads

Baby Bajra Roti

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Baby Bajra Roti checkout Masala Jowar ki Roti , Bajra And Aloo Parantha , Bajra Aloo Roti , Bajra Methi Na Dhebra . You can also find more Breads recipes like Masala missi roti, Paneer Kulcha, Basic Pizza Bread, Sweet Potato Puri. Or try out these recipes from Gujarati Cuisine like Bajra Khichdi, Vegetable Bhakarwadi, Dakor Na Gota, Papad Ki Sabzi .

Baby Bajra Roti Recipe Card

Baby Bajra Roti

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Easy

Ingredients for Baby Bajra Roti

  • Millet flour (bajre ka atta) 2 cups

  • Salt to taste

  • Butter white( optional) 4 tablespoons


Step 1

Heat two-three cups of water in a pan till lukewarm. Place tawa on low heat. Mix together a fourth of the bajra flour and salt to taste and knead into a semi-hard dough using lukewarm water. Roll into a ball. Dampen the palms.

Step 2

Place ball between palms and pat into the shape of a roti Place on moderately hot tawa.

Step 3

Cook on one side and flip. Continue cooking till it puffs up. Remove from heat and serve hot with butter. Continue the same procedure with the remaining flour.

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MasterChef Sanjeev Kapoor

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