Jowar Bajra roti is one of the basic Indian flatbread recipe which is usually prepared along with different curries like besan pithla. Jowar atta is known as sorghum or new quinoa flour in english. Bajra atta is known as pearl millet flour in english.
Jowar Bajra roti is quite popular in Gujarat as well in Maharashtra. I am basically from Gujarat and spent 8 years in Maharashtra so I got a chance to look closely to both the cultures. Jowar Bajra roti and sev tamatar curry is very famous combination in Gujarat. On the other hand, Jowar bajra roti with besan pithla is a popular combination in Maharashtra.
You can make either Jowar roti or bajra roti too. These two recipes are pretty similar to Jowar Bajra Roti.
Ingredients for Bajra Jowar Roti:
This roti is very basic recipe however there is a trick to roll the rotis. Both Jowar and Bajra atta are difficult to handle if you don’t knead the dough properly. You can prepare this recipe with just 5 ingredients.
- Jowar atta (sorghum flour)
- Bajra atta (pearl millet flour)
- Regular atta (whole wheat flour) – Binding agent
- Salt to taste
- Water to prepare a dough
How to make Jowar Bajra Roti?
Making dough– Take a mixing bowl. transfer all three flours in the bowl. Add a pinch of salt. Always adjust salt according to your taste.
Add salt to taste. Roughly mix all together.
Start adding water slowly. Remember – never add all the amount of water at once as you won’t be able to make a dough. Both Millet and sorghum flours require less water and a fine kneading.
prepare a soft dough.
Kneading – After preparing a soft dough, kneading is really important. You can not skip this step. Knead the dough at least for 7 to 8 mins with your hands.
once the dough is soft enough, cover with lid or cotton cloth and keep aside for 5 to 10 mins.
Preparing Rotis – Divide the dough into 7 or 8 equal portions. roll out the single portion of the dough to a medium-thick roti. Take whole wheat flour for dusting and rolling.
Heat a non-stick pan or clay pan whatever you have. I am using clay-pan to roast my rotis. Clay-pan is pretty common in India and I have grown up in a family that uses clay-pan for making any type of chapati.
gently place the roti on hot Tava and cook for few seconds or till a few bristles appear on the top.
turn over the roti and cook the other side for a few seconds.
lift the roti with a pair of flat tongs and roast over an open flame till the brown spots appear on both the sides.
spread some ghee on the top.
serve hot.
recipes you may like to try,
- Maharashtrian Varan recipe – Delicious and Authentic Maharashtrian dal recipe the goes best with jowar roti.
- Methi thepla recipe – Signature flatbread recipe from Gujarat.
- Gur papdi recipe – This recipe is famous in both Gujarat and Maharashtra. This is nothing but an Indian version of energy bars.
- Besan Pithla recipe – This is a classic Maharashtrian recipe you MUST try with jowar roti.
Jowar Bajra Roti
Equipment
- nonstick pan
Ingredients
- 1 cup sorghum flour (jowar atta)
- ½ cup pearl millet flour (bajra atta)
- â…“ cup whole wheat flour
- salt to taste
- ¼ cup + 2 tbsp water to prepare dough
- ghee / clarified butter, to spread on the top
Instructions
- Making dough– Take a mixing bowl. transfer all three flours in the bowl. Add a pinch of salt. Always adjust salt according to your taste.1 cup sorghum flour (jowar atta), ½ cup pearl millet flour (bajra atta), ⅓ cup whole wheat flour, salt to taste
- roughly mix all together.
- Start adding water slowly. Remember – never add all the amount of water at once as you won’t be able to make a dough. Both Millet and sorghum flours require less water and a fine kneading.¼ cup + 2 tbsp water to prepare dough
- prepare a soft dough.
- Kneading – After preparing a soft dough, kneading is really important. You can not skip this step. Knead the dough at least for 7 to 8 mins with your hands.
- once the dough is soft enough, cover with lid or cotton cloth and keep aside for 5 to 10 mins.
- Preparing Rotis – Divide the dough into 7 or 8 equal portions. roll out the single portion of the dough to a medium-thick roti. Take whole wheat flour for dusting and rolling.
- Heat a non-stick pan or clay pan whatever you have. I am using clay-pan to roast my rotis. Clay-pan is pretty common in India and I have grown up in a family that uses clay-pan for making any type of chapati.
- gently place the roti on hot Tava and cook for few seconds or till a few bristles appear on the top.
- turn over the roti and cook the other side for a few seconds.
- lift the roti with a pair of flat tongs and roast over an open flame till the brown spots appear on both the sides.
- spread some ghee on the top.ghee / clarified butter
- serve hot.
Notes
- Always knead your dough well. Otherwise you won’t be able to roll the rotis properly.
- spreading ghee on the top will enhance the taste of rotis.
- always use whole wheat flour for dusting.
I will be shopping at my dukaan to get these flours. The roti look amazing.
Can this dough be prepared in advance & kept refrigerated ?
Yes you can do that. make sure to store this dough in air tight container.
I love this kind of bread! I never realized how much it is like a tortilla!
thanks a lot jeff. This is an alternate version of tortilla.
Priya, these roti are perfection! Your step by step instructions are very helpful!