How to make Bajra Aloo Roti -

Millet flour kneaded with boiled potatoes, some masalas and rolled out into flavourful rotis.

Sanjeev Kapoor

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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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 Sundried Tomato And Spinach Naan Matar Ka Parantha Makki Di Roti Amritsari Kulcha

Bajra Aloo Roti

Bajra Aloo Roti Recipe Card


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.    

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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.