Bajra roti, is a gluten-free Indian flatbread made simply with pearl millet flour and water. It’s the perfect rustic side to robust Indian curries.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2010.
During the winter months, if either ringan bateta nu shaak , ringan tuvar is made you can be sure these bajri na rotla will be served alongside. Fresh off the tawa, the rotla is typically topped with melted ghee and piece of jaggery for the balance. If a smoky baingan bharta is on the menu, rotla will be served alongside. There’s usually a side of fiery Gujarati garlic chutney as well.
Other classic pairings include Kathiyawadi olo rustic mashed aubergine dish that shines winter. With mild and seasonal spring onion kadhi spiced stuffed bharela ravaiya brings richness to the meal. A simple mag nu shaak often rounds out the meal.
Bajri na rotla is a staple particularly in Rajasthani and North Gujarati kitchens. Have you tried it with Rajasthani gatte ki sabzi before? It is enjoyed for breakfast, lunch or dinner. It is prepared instantly with bajra flour (pearl millet) and does not need any leavening.
Pearl millet flour is also used in preparing kuler ladoo – a warming Gujarati sweet prepared in the winter months.
Rotla require a few extra steps and techniques than normal whole wheat flour roti due to gluten-free flour.
My grandmas would prepare them the traditional way by patting out the dough in her hand to shape the rotla. My Mum used her hands too but would shape them on a floured surface. I’ve chosen to stick with a rolling pin!
Ingredients
Bajri no lot – sold as bajra flour or pearl millet flour.
Lukewarm water.
Salt – a pinch.
Desi Ghee to spread on top – optional
You can use this recipe as a base to make bharela rotla (stuffed barja roti) .
Hayley’s Tips
It is essential to follow these tips to make perfect bajra roti.
- Use very fresh bajra flour – ideally using a newly opened bag for the best results. Buy bajra flour in smaller quantities – although the larger bags are more cost-effective, the flour quickly spoils. Old flour will form cracks and will taste bitter too.
- The water should be lukewarm and not boiling.
- Knead a semi stiff dough more like poori than a soft chapati dough.
- Knead the dough for at least 2 – 3 minutes using the heel of your hand to loosen and soften it.
- Roll out the dough very gently if using a rolling pin to prevent cracks forming.
- The tavi or griddle should be sufficiently hot before placing the dough on it.
- Place the rotlo on the tavi from as close to the tavi as possible to prevent air bubbles forming underneath.
- Keep the heat medium to high whilst cooking.
- Spread a little water over the top side of the rotlo whilst cooking to keep it moist and prevent it drying out.
- Immediately spread ghee over the rotla to keep them soft and moist.
Storage
Bajra roti is best eaten immediately after cooking. As soon as the roti cools, it will harden so you will notice changes to the taste and texture.
It can be stored in an airtight container for up to 1 day. Reheat in the microwave or stove top.
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Bajra Roti (Bajri Na Rotla)
Equipment
- Big wide plate parat – kathrot
- Rolling Pin
- Patlo -chakla
- Griddle -Tawa (or clay tawa)
Ingredients
- 1 cup pearl millet flour + some more for dusting
- ½ cup lukewarm water
- pinch salt
Instructions
- Take millet flour and salt in a wide plate and mix well.
- Add lukewarm water little by little. Gather the flour and knead into a soft yet firm dough. You may not need all of the water.
- Bajra flour doesn’t have gluten, so it might feel crumbly—knead well using the your heel of your hand to bind it together.
- After a couple of minutes you’ll see the dough becoming slippery and shiny.
- Shape the dough into a ball. Sprinkle some dry bajra flour on the chakla or smooth surface.
- Meanwhile heat tawa/griddle on medium to high heat.
- Using your rolling pin, gently flatten the dough into a thin, round roti.
- Since bajra flour lacks elasticity, you can shape it by patting with your hands instead of rolling.
- Place the rolled bajra roti on the well hot tawa and spread some water on the top side with your hands.
- Cook for 30-40 seconds or until the top surface appears a little dry.
- Flip and cook the other side for 20-30 seconds then flip again and cook on an open fire/flame until you see brown spots or it puffs up slightly.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Bajra Roti (Bajri Na Rotla)
Equipment
- Big wide plate parat - kathrot
- Rolling Pin
- Patlo -chakla
- Griddle -Tawa (or clay tawa)
Ingredients
- 1 cup pearl millet flour + some more for dusting
- ½ cup lukewarm water
- pinch salt
Instructions
- Take millet flour and salt in a wide plate and mix well.
- Add lukewarm water little by little. Gather the flour and knead into a soft yet firm dough. You may not need all of the water.
- Bajra flour doesn’t have gluten, so it might feel crumbly—knead well using the your heel of your hand to bind it together.
- After a couple of minutes you’ll see the dough becoming slippery and shiny.
- Shape the dough into a ball. Sprinkle some dry bajra flour on the chakla or smooth surface.
- Meanwhile heat tawa/griddle on medium to high heat.
- Using your rolling pin, gently flatten the dough into a thin, round roti.
- Since bajra flour lacks elasticity, you can shape it by patting with your hands instead of rolling.
- Place the rolled bajra roti on the well hot tawa and spread some water on the top side with your hands.
- Cook for 30-40 seconds or until the top surface appears a little dry.
- Flip and cook the other side for 20-30 seconds then flip again and cook on an open fire/flame until you see brown spots or it puffs up slightly.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Dahi Varo Oro or Dahi Baingan Bharta, is a traditional winter dish from Kathiawad, Gujarat. It is made using smoky roasted eggplant, yogurt, lasan chutney and fresh herbs.
Ringan nu dahiwaru bhartu is an authentic dish and is especially popular amongst the farming community during the winter season. It can be a part of a Gujarati thali menu and Kathiyawadi thali menu.
Earthy smoked aubergine puree defines this dish and blends beautifully with the spices, herbs and yogurt.
Fresh coriander, garlic and peanut oil add a lovely flavour to oro and yogurt tones down the heat from the fresh green chilli and garlic chutney.
If you’re already a fan of baingan bhartha or baba ghanoush, you need to give this traditional Gujarati dish a try!
Oro recipe seems similar to Baingan Bhartha in the first instance but but I would say taste-wise they are quite different. Both are prepared with burnt aubergine as the base, but in baingan bharta the aubergine is further cooked with an onion, garlic, tomato masala. In oro, the charred aubergine is simply mixed in with the other ingredients and no further cooking is involved.
Oro is served at room temperature whereas bhartu is served hot.
Other Gujarati aubergine shaak you might like to try are: Ringan Valor Nu Shaak , Ringan Bateta Nu Shaak or Ringan Palita .
Ingredients
Be sure to check out the full recipe and ingredient list below.
Aubergine/Eggplant – cooked on an open flame until the skin is charred and the flesh is tender.
Yogurt (dahi) – natural yogurt.
Garlic Chutney – I use my homemade Gujarati lasan ni chutney.
Green garlic – known as lilu lasan or spring garlic.
Green Chillies
Peanut Oil
Coriander/Cilantro
Salt
Serving Suggestions
Dahi varo oro is best served with hot pearl millet flatbread ( Bajri no Rotlo ), Mag Nu Shaak and Lasaniya Gajar as a main meal.
It can be served as starter dip with crackers or toasted pitta bread too.
Storage
Store dahi varo oro in an airtight container and keep refrigerated for up to 3 days.
I do not recommend freezing this recipe as the aubergine will loose texture upon defrosting.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Ringan Dahi Varo Oro (Smoky Aubergine with Yogurt)
Ingredients
- 1 big aubergine
- 2 tablespoon green garlic
- 2 tablespoon garlic chutney
- 1 medium green chilli chopped
- 2-3 tablespoon peanut oil
- 2-3 tablespoon yogurt
- 4-5 tablespoon coriander finely chopped
- salt to taste
Instructions
- Wash aubergine and pat dry.
- Roast the aubergine on an open flame until the skin is charred and the flesh is tender.
- Once charred, remove from the fire and allow the aubergine to cool.
- Once cooled, peel away the skin and mash the flesh with a fork or blender.
- Mix well with all the other ingredients.
- Serve at room temperature with peanut oil drizzled on top and a sprinkle of red chilli flakes.
- Serve with rotla, chaas and more garlic chutney.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in July 2016.
