Here are my stuffed bajra rotla, made with a warming methi and green garlic stuffing. I share plenty of tips on how I make perfect bharela rotla without any cracks. It’s a comforting winter recipe that celebrates seasonal vegetables.
Note – This recipe has been updated from the archives – first published on 25th of August 2013. I’ve added new images and helpful content.
Bajri na rotla are a winter staple in our household, especially once the weather turns cold. My mum makes them often along with comforting ringan bateta nu shaak or rustic and smoky baingan bharta . On some days she pairs them with Dahi waro oro as a part of kathiyawadi meal, while spring onion kadhi is a favourite during winter months.
This time, we had some leftover green garlic from making surti undhiyu , and she decided to turn them into bharela rotla.
These stuffed rotla — bharela meaning filled in Gujarati — are made by sautéing green garlic, spring onions, and methi in ghee (or oil), then sealing the mixture inside bajra dough. The flavours are rustic yet homely, and the filling keeps the rotla soft and satisfying. Needless to say, the whole family requested that these become a regular feature every winter!
I love bharela rotla for lunch with Gujarati lasan ni chutney and plain yogurt but I think chundo or apple murrabo would work too. For dinner, add to a Gujarati thali with khichdi and Gujarati kadhi .
I’ve included all the essential techniques I learned from my mum, so you can make bharela rotla the way they’re traditionally prepared in Gujarat, with confidence.
How to make it step by step
Filling
Heat oil or ghee in a pan. Use as little oil as possible to keep the stuffing dry.
Add cumin seeds and allow to sizzle. Once sizzling, add hing and the white parts of the spring onion and green garlic.
Saute and keep stirring continuously to prevent the mixture burning, however keep the flame on medium heat. This is especially important as we have used less oil.
Add ginger and chillies, then chopped methi, spinach, green parts of spring onion and green garlic and coriander. Add a pinch of turmeric and ground cumin and coriander. Cook until the methi mixture dries out a little.
Transfer the mixture into another bowl, allow to cool to room temperature. Only add salt once the mixture is cooled down.
Tip – if using frozen green garlic thaw before adding it.
Rotla
Place the bajri flour in a wide bowl and add salt. Gradually add hot water and bring the dough together using your fingers.
Divide the dough into equal portions and roll each into a smooth ball. Keep them covered with a damp cloth to prevent drying out. Bajri dough dries quickly, so only work with one portion at a time.
Once the dough comes together, knead it gently while it’s still warm, using the heel of your hand approximately 3 minutes. Kneading warm helps prevent large cracking and makes rolling much easier later.
Take one dough ball and gently flatten it in your palm to form a thick disc. Place a spoonful of the prepared stuffing in the centre.
Tip: Don’t overfill — too much stuffing can cause the rotla to tear while shaping.
Carefully bring the edges of the dough up and over the filling, pinching to seal and enclosing the stuffing completely.
Tip : If cracks appear, lightly dampen your fingers and smooth them out.
Add salt and mix to the cold stuffing
Lightly dust the sealed dough ball with bajri flour and very gently flatten it using your palms or a rolling pin.
Tip: Press from the centre outwards, rotating as you go, to avoid breaking the edges.
Continue rolling gently until you have a thick, even rotla.
Tip: Bharela rotla are traditionally thicker than regular rotla — avoid rolling them too thin.
Heat a heavy tava over medium-high heat for a couple of minutes. Place the rolled rotla onto the hot surface and let it cook until bubbles appear on the surface. Flip and cook the other side until brown spots form.
Tip: Resist pressing too hard — gentle pressure is enough to help it cook evenly.
Remove from the tava and serve hot. If desired, brush lightly with ghee before serving.
Tip: Bharela rotla are best enjoyed straight off the tava, while they’re soft.
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!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Stuffed Bajra Roti (Bharela Rotla)
Ingredients
Methi Stuffing
- 1 cup methi fresh (chopped)
- 1 cup spinach palak (chopped)
- ¼ cup coriander
- 1 cup spring onion chopped
- ½ cup green garlic lilu lasan (I’ve used frozen)
- ½ teaspoon turmeric powder
- 1 teaspoon ground coriander and cumin dhana jeeru
- 3 tablespoon ginger-green chillies minced
- 1 tablespoon oil or ghee
- 1 teaspoon cumin seeds
- ½ teaspoon hing
- salt to taste
Rotla
- 3 cup pearl millet flour bajra flour/atta
- pinch salt
- 1 ¼ cup warm water
Topping
- ghee or oil
Instructions
Stuffing
- In a pan heat 1 tablespoon oil on medium heat, add 1 teaspoon cumin seeds and when sizzle add ½ teaspoon hing .
- Then add 1 cup spring onion , mix well, add ½ cup green garlic (if using frozen, first thaw before adding) and stir fry for a couple of minutes. Now, add 3 tablespoon ginger-green chillies and cook a further minute or so.
- Add 1 cup methi , 1 cup spinach and ¼ cup coriander and cook on medium to high heat until wilted.
- Sprinkle ½ teaspoon turmeric powder and 1 teaspoon ground coriander and cumin , stir fry the mixture until there is no moisture left in the filling.
- Remove from the pan into a bowl, allow to cool then add salt to taste and mix.
Rotla Dough
- In a big wide plate 3 cup pearl millet flour and pinch salt , mix well. Then add 1 ¼ cup warm water gradually and bring the flour together with your fingers.
- Use heel of your hand and knead the dough for at least 3 minutes, to make the dough shiny and soft.
- Divide the dough into 3 equal portions, and make round balls. Take one ball and keep other two covered with clean kitchen towel.
- Take one dough ball and gently flatten it in your palm to form a thick disc. Place a spoonful of the prepared methi stuffing in the centre.
- Carefully bring the edges of the dough up and over the filling, pinching to seal and enclosing the stuffing completely.
- Lightly dust the sealed dough ball with bajri flour and very gently flatten it using your palms or a rolling pin. Continue rolling gently until you have thick, even rotla.
- Heat a heavy tava over medium-high heat for a couple of minutes. Place the rolled rotla onto the hot surface and let it cook until bubbles appear on the surface. Flip and cook the other side until brown spots form. We have shallow fried rotla with ghee on the griddle.
- Remove from the tava and serve hot. If desired, brush lightly with ghee before serving.
Video
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.
Stuffed Bajra Roti (Bharela Rotla)
Ingredients
Methi Stuffing
- 1 cup methi fresh (chopped)
- 1 cup spinach palak (chopped)
- ¼ cup coriander
- 1 cup spring onion chopped
- ½ cup green garlic lilu lasan (I’ve used frozen)
- ½ teaspoon turmeric powder
- 1 teaspoon ground coriander and cumin dhana jeeru
- 3 tablespoon ginger-green chillies minced
- 1 tablespoon oil or ghee
- 1 teaspoon cumin seeds
- ½ teaspoon hing
- salt to taste
Rotla
- 3 cup pearl millet flour bajra flour/atta
- pinch salt
- 1 ¼ cup warm water
Topping
- ghee or oil
Instructions
Stuffing
- In a pan heat 1 tablespoon oil on medium heat, add 1 teaspoon cumin seeds and when sizzle add ½ teaspoon hing .
- Then add 1 cup spring onion , mix well, add ½ cup green garlic (if using frozen, first thaw before adding) and stir fry for a couple of minutes. Now, add 3 tablespoon ginger-green chillies and cook a further minute or so.
- Add 1 cup methi , 1 cup spinach and ¼ cup coriander and cook on medium to high heat until wilted.
- Sprinkle ½ teaspoon turmeric powder and 1 teaspoon ground coriander and cumin , stir fry the mixture until there is no moisture left in the filling.
- Remove from the pan into a bowl, allow to cool then add salt to taste and mix.
Rotla Dough
- In a big wide plate 3 cup pearl millet flour and pinch salt , mix well. Then add 1 ¼ cup warm water gradually and bring the flour together with your fingers.
- Use heel of your hand and knead the dough for at least 3 minutes, to make the dough shiny and soft.
- Divide the dough into 3 equal portions, and make round balls. Take one ball and keep other two covered with clean kitchen towel.
- Take one dough ball and gently flatten it in your palm to form a thick disc. Place a spoonful of the prepared methi stuffing in the centre.
- Carefully bring the edges of the dough up and over the filling, pinching to seal and enclosing the stuffing completely.
- Lightly dust the sealed dough ball with bajri flour and very gently flatten it using your palms or a rolling pin. Continue rolling gently until you have thick, even rotla.
- Heat a heavy tava over medium-high heat for a couple of minutes. Place the rolled rotla onto the hot surface and let it cook until bubbles appear on the surface. Flip and cook the other side until brown spots form. We have shallow fried rotla with ghee on the griddle.
- Remove from the tava and serve hot. If desired, brush lightly with ghee before serving.
Video
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.
Uggani, or murmura upma, is a South Indian breakfast dish made with puffed rice tossed with curry leaves, onions, peanuts and spices. Light yet flavourful, it’s great for kids and adults. It comes together in minutes. It’s perfect as a relaxed weekend brunch, a teatime snack, or even a light breakfast. This is ideal when you want something comforting but not heavy.
Note – This recipe has been updated from the archives – first published on 15th of February 2019. I’ve added new process images and helpful content.
In our kitchen and most Indian households, murmura is most commonly used in savoury dishes like bhel puri , sev mamra and sweet dishes like murmura ladoo . We’ve never ventured further out than that.
My Mum and I were watching an Indian cooking TV show and came across Uggani, also known as mamra upma. We learned that it’s a recipe from North Karnataka. It’s typically served for breakfast but is equally enjoyed as a snack later in the day with mirchi bhaji (pakoda) or Potato Bhajia.
Our usual hot breakfasts are Gujarati bateta poha perfect for busy mornings or Punjabi paneer paratha on a lazy weekends – so we just had to give the recipe a try!
We picked up many tips and made perfect uggani. The recipe is straightforward and forgiving – basic spices, a handful of vegetables, and puffed rice.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Mamra / puffed rice – we use plain Indian puffed rice. Rinsing it briefly softens it just enough without making it soggy.
Peanuts – dry roasting them first enhances flavour and keeps them crunchy.
Onion, ginger & green chillies – these aromatics form the base — finely chopping helps everything cook quickly and evenly.
Curry leaves – typical in South Indian cooking, these add the most incredible flavour.
Toppings: Fresh elements like cucumber, tomatoes, pomegranate, coconut, and coriander add contrast and are best added just before serving.
How to make
Start by placing the puffed rice in a colander and rinsing it under running water for about 30 seconds. This softens the mamra slightly so it absorbs flavour without breaking. Set it aside to drain completely — excess water can make the upma mushy.
Dry roast the peanuts in a heavy-bottomed pan until lightly golden, then remove and set aside. In the same pan, heat the oil and add mustard and cumin seeds. Once they splutter, add curry leaves, asafoetida, and the roasted peanuts.
Add finely chopped onion, green chillies, and ginger, and sauté on a low flame until the onions soften. They should begin to brown lightly. Stir in salt, turmeric, and red chilli powder (if using). Keep the seasoning balanced as puffed rice needs only a little salt.
Add the drained puffed rice along with lemon juice and a pinch of sugar. Mix gently so the mamra stays intact. Once everything is well combined and heated through, transfer to a serving dish. Finish with your choice of toppings.
Mamra upma is best enjoyed immediately, while it’s warm and lightly crisp.
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!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Murmura Upma (Uggani)
Equipment
- Heavy bottom pan or kadai
- Colander
Ingredients
- 2 cup puffed rice
- 1 tablespoon oil
- 1 teaspoon mustard and cumin seeds
- ¼ teaspoon asafoetida hing
- 1 medium onion
- 1 teaspoon ginger minced
- 2-3 green chillies cut
- ½ teaspoon turmeric powder
- 1 sprig curry leaves
- 2 tablespoon dry roasted peanuts
- salt to taste you won’t need much
- 1 teaspoon sugar optional
- 1 tablespoon lemon juice
Toppings
- 2 tablespoon coriander
- 2 tablespoon pomegranate arils
- 2 tablespoon tomatoes
- 2 tablespoon cucumber
Instructions
- First place 2 cup puffed rice in a colander and wash it under the running water for 30 seconds and put it aside for all the excess water to drain out.
- In the same pan add 1 tablespoon oil , once oil is heated up add 1 teaspoon mustard and cumin seeds , and ¼ teaspoon asafoetida . Once seeds splutter add 1 sprig curry leaves and 2 tablespoon dry roasted peanuts .
- After a couple of minutes add finely chopped 1 medium onion , 2-3 green chillies and grated 1 teaspoon ginger , saute on a low flame until onion starts browning.
- Add salt to taste ( not too much), ½ teaspoon turmeric powder , red chilli powder (if using) and mix well.
- Add wet puffed rice, 1 tablespoon lemon juice , 1 teaspoon sugar (if using) and stir everything well.
- Serve in a serving dish, top it up with 2 tablespoon coriander , 2 tablespoon pomegranate arils , 2 tablespoon tomatoes and 2 tablespoon cucumber .
- Consume immediately.
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.
