Bajra Roti Bajri Chi Bhakri Recipe

What is Bajra Roti

Bajra Roti also known as “Bajre ki Roti” (Hindi) or Bajri Chi Bhakri (Marathi) is an Indian flatbread made from finely ground pearl millet flour. Often served with Curries and Dal’s Bajra Roti is especially popular in rural areas of Maharashtra, Gujrat, and Rajasthan. Unlike most rotis, Bajra roti has a dry-ish texture with a crispy top that makes it especially fun to eat especially with curried dishes like Patwadi Rassa. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry

Ingredients

The only ingredient you need to make Bajra Roti is good quality, fresh, finely ground millet flour. In India, Bajra is usually milled every couple of weeks to get fresh flour. Here in the US, I recommend using Jalpur Brand Pearl Millet flour.

Tips to make perfect Bajra Roti

How to make Bajra Roti

Add flour to a mixing bowl. Add water a little bit at a time and start kneading the dough. Add water as needed to make a soft yet pliable dough ball. Make sure to knead it for 4 to 5 minutes for perfect Bhakri. Divide the dough into 3 balls.

Next, sprinkle 1 tablespoon of dry flour on a rolling surface. Take one dough ball and gently flatten it using your hands to make a flat disc. Place the dough on the floured surface and start pressing the dough with the tip of your fingers and turning by a ten-degree angle. Continue pressing and turning as the roti becomes thinner and spreads about 6 to 8 inches. You can also try to press it down with 2 hands as shown by Mom in the photo.

Carefully lift the roti and place it on a preheated pan with the flour side up. Lightly spread (or brush) one to two tablespoons of water on top of the roti keeping the pan on medium-high heat. The moisture on the roti will start to dry up in one to two minutes. Flip the roti using a flat spatula and cook the bottom side completely or until it gets light brown spots all over. Flip the roti again on the pan itself or on direct flame. If you are cooking on the pan, press down gently allowing the roti to fluff up. If cooking on a direct flame makes sure to rotate the roti so it cooks evenly. The roti is done when you see brown spots on the bottom side.

What to Serve With Bajra Roti

In Maharashtra, Pithla-Bhakri is a popular meal. “Pithla” is a spicy dish made with gram flour that pairs perfectly with these gluten-free Rotis. Bajra Rotis can be served with curries and dals alongside dry chutneys or pickles. Some of my favorite dishes to serve with these Bhakri are black-eyed peas curry, chicken curry, and spinach dal.

How to Store Bajra Roti

Freshly made Bajra Roti can be served hot, warm, or even at room temperature. Leftover Rotis can be refrigerated in an air-tight container for 2 to 3 days. To reheat, simply place the roti on a preheated pan and cook for 2 to 3 minutes.