Traditional Gujarati Bajra Rotla Veg
Learn how to make authentic Bajra Rotla, a traditional Gujarati flatbread made from wholesome black millet (bajra) flour. This easy, gluten-free recipe helps you prepare soft, fluffy, and perfectly puffed rotlas using simple ingredients and traditional techniques. Rich in fiber, iron, and essential nutrients, Bajra Rotla is a healthy choice for lunch or dinner. Serve it hot with homemade ghee, jaggery, spicy garlic chutney, fresh curd, or seasonal vegetables for a comforting and satisfying meal.
Ingredients
2 cups Pearl Millet (Bajra Flour)
to taste Salt
as needed Lukewarm water
as needed Pearl Millet (Bajra Flour)
as needed Clarified Butter (Ghee)
Instructions
1
In a deep bowl, sieve together the bajra (black millet) flour and salt.
2
Gradually add lukewarm water to the flour. Knead the mixture for 3 to 4 minutes until you achieve a smooth, semi-soft dough. It is important to avoid adding all the water at once to maintain the correct consistency.
3
Immediately divide the prepared dough into 6 equal parts. It is best to cook the rotlas right after kneading, as the dough tends to harden quickly.
4
Take one portion of the dough, dust it with a little dry bajra flour, and gently press it with your hands. You can either roll it into a 5-inch diameter circle using a rolling pin or shape it carefully by hand.
5
Heat a non-stick tava (griddle) on a high flame. Place the rotla gently onto the hot griddle.
6
Cook until small blisters appear on the surface, then turn the rotla over and cook for a few more seconds.
7
Transfer the rotla to an open flame and cook until it puffs up nicely and brown spots appear on both sides.
8
Repeat the process for the remaining dough portions. Brush the cooked rotlas with melted ghee and serve immediately while hot, paired with garlic chutney, jaggery, and ghee.
Nutrition Facts
5 servings per recipe
