How to make Paushtik Bajre Ki Roti Recipe - Healthy millet flour bread. Specialty of Indian cuisine.

This recipe is from the book Khazana of Healthy Tasty Recipes.

Main Ingredients : Millet flour (bajre ka atta) ( बाजरे का आटा ) , Whole wheat flour (atta) ( आटा )

Cuisine : Indian

Course : Breads

Paushtik Bajre Ki 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 Paushtik Bajre Ki 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 Amritsari Aloo Kulcha, Apple Khoya ka Parantha, Methi Thepla, Rice Chapati. Or try out these recipes from Indian Cuisine like Bajra Atta Halwa, Khatti Mithi Phalli, Khajoor Rabri With Sev Paneer Balls, Prawn in Coconut Shell.

Paushtik Bajre Ki Roti Recipe Card

Paushtik Bajre Ki Roti

Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve :

Level Of Cooking : Medium

Ingredients for Paushtik Bajre Ki Roti

  • Millet flour (bajre ka atta) 1 cup

  • Whole wheat flour (atta) 1/4 cup

  • Salt to taste

  • Onion grated 1 medium

  • Carrot grated 1 medium

  • Green chillies finely chopped 2

  • Carom seeds (ajwain) 1 teaspoon


Step 1

Sieve bajra flour, atta and salt together. Add onion, carrot, green chillies and carom seeds. Add water, a little at a time and knead into medium soft dough. Do not knead the dough excessively. Divide the dough into eight equal portions and roll them into balls (pedas).

Step 2

Wet your palms with water, take a portion of dough and pat it between your palms to make thin rotis of about four to five inch diameter.

Step 3

Make them as thin as possible. It takes some practice before you can make thin bajra rotis. Heat a non-stick tawa and place a roti on it.

Step 4

First cook one side for about half a minute on medium heat and then flip it over and cook the other side similarly.

Step 5

Reduce heat and cook on slow heat on both sides till the bajra roti is slightly browned. Repeat the same method with the remaining dough.

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