How to make Paushtik Bajre Ki Roti -
simple roti made from millet flour.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Millet flour (bajre ka atta) , Whole wheat flour (atta)
Cuisine : Indian
Course : Breads
You can also find more Breads recipes like Basic Bread Dough Til Aur Gur Ki Puri Onion Parantha Aloo-Pudina Parantha With Tomato Salsa
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 : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Paushtik Bajre Ki Roti Recipe
Millet flour (bajre ka atta) 1 cup
Whole wheat flour (atta) 1/4 cup
Salt to taste
Onion 1 medium
Carrot 1 medium
Green chilli 2
Carom seeds (ajwain) 1 teaspoon
Method
Step 1
Sieve bajra flour, atta and salt together.Peel, wash and grate onion. Peel, wash and grate carrot.Remove stems, wash and chop green chillies fine.
Step 2
Mix flour mixture with grated onion, grated carrot, chopped green chillies and ajwain.
Step 3
Add water, a little at a time and knead into medium soft dough. Do not knead the dough excessively.
Step 4
Divide the dough into eight equal portions and roll them into balls (pedas).
Step 5
Wet your palms with water, take a peda and pat it between your palms to make thin discs of about four to five inch diameter (rotis).Make it as thin as possible.
Step 6
It takes some practice before you can make thin bajra rotis.Heat a non-stick griddle (tawa) and place the roti on it.
Step 7
First cook one side for about half a minute on medium heat and then flip it over and cook the other side similarly.
Step 8
Reduce heat and cook on both sides till the bajra roti is slightly browned.
Step 9
Repeat the same method with the remaining dough.Serve hot.
Nutrition Info
Calories : 703 Kcal
Carbohydrates : 137.7 gm
Protein : 22 gm
Fat : 7.1 gm
Other : Fiber- 22.9gm
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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 www.sanjeevkapoor.com 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.
