You are here: Home >  Cuisine  >  Indian Veg Recipes  >  Gujarati  >  Gujarati Roti, Thepla recipe collection  >  Rotla ( Gujarati Recipe), Bajra Na Rotla Recipe

rotla recipe | bajra rotla | Gujarati style bajra rotla | healthy pearl millet roti |

rotla recipe | bajra rotla | Gujarati style bajra rotla | healthy pearl millet roti | with amazing 17 images.



rotla also called bajra rotla is a Gujarati style bajra rotla. Though bajra is grown only in certain parts of Rajasthan, bajra rotlas are relished all over the country. Thickly rolled bajra rotla are cooked over "kanda" (cow dung cakes) in the villages. That is the authentic way of preparing them because it imparts a smoked flavour to the Bajra roti. This bajra rotla is a very famous recipe from Gujarat.

The bajra rotla are thickly rolled, cooked on a tava and then roast over open flame till brown spots appear. Traditionally white butter also known as makhan is smeared on it or if that is not available you can use ghee.

Knead the dough with warm water as the dough become pliable and easy to knead and roll. This helps in getting pearl millet roti a soft texture.

Bajra Roti is a traditional Indian flatbread made with bajra or black pearl millet flour making it extremely nutritious. Bajra flour is high in protein and is a complete protein for vegetarians when combined with dal. So as a Vegetarian, include bajra in your diet.

If you are looking for a gluten-free option, this is an ideal recipe . I remember, my grandmother would roll the rotla using her palm and cook it on a earthen clay tava on a chulha, which would give bajra rotla a smoky flavor.

I would like to share some important tips to make the perfect bajra rotla. 1. To make Gujarati style bajra rotla, take a portion of the dough and shape into a round ball. The dough ball should be smooth without any cracks. If required, you can apply some water on your palms and then shape. 2. Serve the Bajra rotla immediately smeared with white butter or ghee. If it cools down, it will feel very hard and dry.

Bajra roti, lahsun ki chutney and onions is a combo!! Although absolutely simple to make, these rotis are delicious!

Take care to make the Gujarati style bajra rotlas as soon as the dough is kneaded, as the dough tends to harden quickly, making it difficult to roll. With practice and patience, you can surely master the art of rolling the rotlas uniformly and making them puff up.

You can also serve rotlas with Baingan Bharta, Khatta Urad Dal and Red Chilli Thecha, as it makes a complete meal combo and is sure to attract everybody.

Enjoy how to make rotla recipe | bajra rotla | Gujarati style bajra rotla | healthy pearl millet roti | with detailed step by step photos and video below.

Rotla ( Gujarati Recipe), Bajra Na Rotla Recipe

This recipe has been viewed 365683 times



Rotla ( Gujarati Recipe), Bajra Na Rotla Recipe recipe - How to make Rotla ( Gujarati Recipe), Bajra Na Rotla Recipe

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 rotlas
Show me for rotlas

Ingredients


For Rotla
2 cups bajra (black millet) flour
salt to taste
bajra (black millet) flour for rolling
melted ghee for brushing

For Serving With Rotla
 garlic chutney
jaggery
ghee

Method
For rotla
    For rotla
  1. To make rotlas, sieve the flour and salt together in a deep bowl.
  2. Add enough lukewarm water and knead into a semi- soft dough. Keep kneading for 3 to 4 minutes or till the dough is very smooth.
  3. Divide the dough into 6 equal portions.
  4. Roll a portion of the dough into a 125 mm. (5") diameter circle, using a little bajra flour for rolling.
  5. Heat a non-stick tava (griddle) on a high flame and when hot, place the rotla gently over it.
  6. Cook it till small blisters appear on the surface. Turn over the rotla and cook for a few more seconds.
  7. Cook the rotla on an open flame till it puffs up and brown spots appear on both the sides.
  8. Repeat with the remaining dough portions to make 5 more rotlas.
  9. Serve the rotlas immediately with garlic chutney, jaggery and ghee.
Nutrient values (Abbrv) per rotla
Energy116 cal
Protein3.7 g
Carbohydrates21.6 g
Fiber3.6 g
Fat1.6 g
Cholesterol0 mg
Sodium3.5 mg
Rotla Video, Bajra Na Rotla, Gujrati Rotla by Tarla Dalal
Rotla ( Gujarati Recipe), Bajra Na Rotla Recipe with step by step photos

Like Rotla, Bajra Na Rotla
    Like Rotla, Bajra Na Rotla
  1. Like rotla recipe | bajra rotla |  Gujarati style bajra rotla | healthy pearl millet roti  | then check out our Indian rotis made with Bajra flour. Bajra flour is high in protein and is a complete protein for vegetarians when combined with dal. So as a Vegetarian, include bajra in your diet. See our popular Bajra rotis below.
  2. what is rotla made of? rotla recipe | bajra rotla | Gujarati style bajra rotla | healthy pearl millet roti | is made using easily available ingredients in India : 2 cups bajra (black millet) flour, salt to taste, bajra (black millet) flour for rolling and melted ghee for brushing. See the below image of list of ingredients for rotla.

For the dough of bajra rotla
    For the dough of bajra rotla
  1. To prepare the rotla recipe | bajra rotla |  Gujarati style bajra rotla | healthy pearl millet roti  | we first need to make a dough. For making the dough of Bajra rotla, place a sieve on a deep bowl.
  2. Put the bajra flour on the sieve. Bajra flour is good for heart, diabetes and cholesterol. The flour is gluten-free and also, helps relieve constipation. 
  3. Now sieve the flour and salt together in the bowl.
  4. Also, add salt to taste.
  5. Gradually, add lukewarm water. You can even make use of warm milk to knead the dough. The addition of lukewarm water/milk makes the dough pliable and soft which helps in making the rotla easily.
  6. Knead into a semi- soft dough.
  7. Keep kneading for 3 to 4 minutes or till the dough is very smooth. Bajra flour is gluten-free hence, you need to knead it very well till the dough is soft.

For Making Bajra Ka Rotla
    For Making Bajra Ka Rotla
  1. For rotla recipe | bajra rotla |  Gujarati style bajra rotla | healthy pearl millet roti  | divide the prepared dough into 6 equal portions.
  2. Flatten all the dough balls between your palm and keep aside. The dough balls should be smooth without any cracks. If required, you can apply some water on your palms and then shape them.
  3. Dip a portion into the dry bajra flour. Remove excess flour.
  4. Roll a portion of the dough into a 125 mm. (5") diameter circle, using a little bajra flour for rolling. Also, you can use a greased plastic sheet to make the bajra rotla if you are not able to make the rotla on the rolling board.
  5. In the older times they would make the rotla by pressing it gently between the palms and sometimes even by pressing it on the rolling board. Making bajra na rotla with hands calls for some practice though. You can learn the technique by watching our bajra rotla video.
  6. Heat a non-stick tava (griddle) on a high flame and when hot, place the rotla gently over it. Apply water with your palms on the upper side of the rotla. and let it cook. Traditionally, the bajra na rotla were prepared on a chulha over a tavdi. In few households, they still make use of a tavdi (clay tava) to get that authentic flavor from the bajra na rotla.
  7. Turn over the rotla and cook for a few more seconds.
  8. Cook Bajra Na Rotla on an open flame till it puffs up and brown spots appear on both the sides.
  9. Repeat with the remaining dough portions to make 5 more bajra na rotlas. Bajra na Rotla must be served immediately, if it cools down, it will feel very hard and dry.
  10. Serve the Gujarati Bajra Na Rotla immediately with garlic chutney, jaggery and ghee. If you have you can smear some homemade safed makhan on top of garam bajra na rotla. Also, rotla recipe | bajra rotla |  Gujarati style bajra rotla | healthy pearl millet roti  | tastes delicious with baingan bharta and makes for a perfect meal with chaas during the winters.

Reviews

Subscribe to Free Weekly Food Mailer