How to make Paushtik Bajre Ki Roti -

Healthy millet flour bread. Specialty of Indian cuisine.

Sanjeev Kapoor

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

Main Ingredients : Millet Flour, Whole wheat Flour

Cuisine : Indian

Course : Breads

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 Rainbow Sandwich Taftan Semolina Bread Peethiwali Pooriyan Wadiyaan Ke Saath

Paushtik Bajre Ki Roti

Paushtik Bajre Ki 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 : 0-5 minutes

Serve :

Level Of Cooking : Easy

Taste : Mild

Ingredients for Paushtik Bajre Ki Roti Recipe

  • Millet Flour 1 cup

  • Whole wheat Flour 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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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.