How to make Mooli Bajre ki Roti -

Bajra roti stuffed with spicy radish mixture.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Radishes (मूलियाँ), Whole Wheat Flour

Cuisine : Punjabi

Course : Breads

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For more recipes related to Mooli Bajre ki Roti checkout Mooli Parantha, Mooli ke Paranthe . You can also find more Breads recipes like Ragi Roti Chicken Croissants Masala missi roti Mooli ka Parantha

Mooli Bajre ki Roti

Mooli Bajre ki Roti Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mooli Bajre ki Roti Recipe

  • Radishes grated 1 medium

  • Whole Wheat Flour finely chopped 1

  • Millet flour (bajre ka atta) 2 cups

  • Carom seeds (ajwain) 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Green chillies finely chopped 1-2

  • Salt to taste

  • Ghee for cooking


Step 1

Mix together grated radish, radish leaves, carom seeds, red chilli powder, green chillies and salt in a bowl.Add millet flour and warm water as required and knead into a dough. Heat a non stick tawa.

Step 2

Take a small portion of the dough, dust it with a little dry flour and pat with your fingers into a round roti. Place the roti on the hot tawa and cook for a minute.

Step 3

Turn it over, drizzle a little ghee over it. Turn over once again and drizzle a little ghee on the other side too. Cook till both sides are equally golden and crisp. Serve hot.

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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.