📝 About This Recipe
Bajra Rotla is a cornerstone of rural Indian cuisine, particularly in the vibrant regions of Gujarat and Rajasthan. This gluten-free flatbread is celebrated for its earthy, nutty flavor and its incredibly hearty, rustic texture. Hand-patted and cooked over an open flame, it represents the soul of traditional Indian hearth cooking, offering a nutritious and comforting experience that has sustained generations.
🥗 Ingredients
The Dough
- 2 cups Bajra Flour (Pearl Millet) (freshly milled is preferred for better binding)
- 1 cup Warm Water (approximately, as needed for a soft dough)
- 1/2 teaspoon Salt (adjust to taste)
- 1 tablespoon Whole Wheat Flour (optional, for dusting or to help beginners with binding)
Finishing and Accompaniments
- 4 tablespoons Desi Ghee (homemade clarified butter for generous smearing)
- 50 grams Jaggery (Gur) (crumbled, to serve on the side)
- 2 tablespoons Fresh White Butter (Makhan) (optional but highly recommended)
- 4 pieces Green Chilies (roasted or fried for a spicy kick)
- 1/4 cup Garlic Chutney (spicy red garlic dip for serving)
👨🍳 Instructions
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1
Sieve the bajra flour and salt into a large, wide mixing bowl (parat) to remove any large husks and ensure a smooth texture.
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2
Heat the water until it is comfortably warm to the touch; using warm water helps the millet starch gelatinize, making the dough more pliable.
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3
Take a small portion of the flour (enough for one rotla) to the side of the bowl. Traditional Rotlas are kneaded one at a time for the best results.
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4
Gradually add warm water to this portion and knead with the palm of your hand. Press and stretch the dough repeatedly for 2-3 minutes until it becomes smooth and soft.
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5
Shape the kneaded portion into a smooth, crack-free ball. If the ball cracks, knead with a few more drops of water.
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6
Moisten your palms with a little water. Place the dough ball between your palms and gently press to flatten it into a thick disc.
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7
Using a rhythmic patting motion, move the disc between your palms to expand it into a circle about 5-6 inches in diameter and 1/4 inch thick.
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8
Preheat a clay griddle (tava) or a heavy cast-iron skillet over medium-high heat until a drop of water flicked onto it sizzles instantly.
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9
Carefully place the patted rotla onto the hot tava. Spread a teaspoon of water over the top surface with your fingers to prevent it from drying out and cracking.
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10
Cook for about 1-2 minutes until small bubbles appear on the surface, then flip it using a flat spatula.
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11
Cook the second side for 2-3 minutes, pressing gently with a clean cloth, until brown spots appear and the rotla is cooked through.
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12
For a traditional finish, use tongs to lift the rotla and place it directly over an open medium flame for a few seconds on each side until it puffs up.
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13
Remove from heat and immediately smear a generous amount of ghee on the top surface while it is steaming hot.
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14
Repeat the process for the remaining flour, kneading each portion just before you are ready to pat and cook it.
💡 Chef's Tips
Always use fresh bajra flour; if the flour is old, it will taste bitter and the dough will break easily. If you find hand-patting difficult, you can flatten the dough on a damp cotton cloth or parchment paper using your fingers. Kneading with the palm is the secret to a soft rotla; the friction and warmth develop the necessary texture. Don't skip the ghee; millet is a 'dry' grain, and the fat is essential for both flavor and digestion. If the rotla doesn't puff up, ensure your tava is sufficiently hot before placing the dough.
🍽️ Serving Suggestions
Serve hot with 'Baingan Bharta' (mashed roasted eggplant) for a classic Kathiyawadi meal. Pair with 'Sev Tameta Nu Shaak' (spicy tomato curry with gram flour noodles) for a tangy contrast. Enjoy simply with a dollop of white butter and a large piece of jaggery for a rustic breakfast. Accompany with a tall glass of chilled, salted buttermilk (Chaas) to balance the heat. Serve alongside 'Ringan no Oro' and raw onions for an authentic village-style feast.