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A rustic, gluten-free flatbread from Gujarat made with pearl millet flour. Traditionally patted by hand, its earthy, nutty flavor pairs wonderfully with a dollop of white butter, jaggery, or spicy vegetable curries.
Prepare the Dough
Knead and Shape the Rotla
A rustic, gluten-free flatbread from Gujarat made with pearl millet flour. Traditionally patted by hand, its earthy, nutty flavor pairs wonderfully with a dollop of white butter, jaggery, or spicy vegetable curries.
This gujarati recipe takes 35 minutes to prepare and yields 8 servings. At 167.11 calories per serving with 3.35g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Rotla
Puff and Serve
Add 1/4 cup of finely chopped fresh fenugreek leaves (methi), 1 finely chopped green chili, and 1/2 teaspoon of garlic paste to the flour before kneading for a flavorful twist.
Incorporate 1/2 teaspoon of carom seeds (ajwain) and a pinch of turmeric powder into the dough for added flavor and digestive benefits.
For a softer texture that's easier for beginners to handle, mix 1/4 cup of whole wheat flour (atta) with the bajra flour.
Bajra has a low glycemic index and is a complex carbohydrate, which means it releases glucose into the bloodstream slowly. This helps in managing blood sugar levels effectively.
Rich in magnesium and potassium, bajra helps in maintaining healthy blood pressure. The high fiber content also aids in lowering cholesterol levels, reducing the risk of heart disease.
As a gluten-free grain, bajra is an excellent food choice for individuals with celiac disease or gluten intolerance, providing a nutritious alternative to wheat-based breads.
The high content of insoluble fiber in bajra promotes regular bowel movements, prevents constipation, and supports a healthy digestive system.
This usually happens for two reasons: the dough is too dry, or it hasn't been kneaded enough. Add a few drops of water and knead the individual dough ball with the heel of your palm until it's completely smooth and free of cracks before you start patting.
It is not recommended. Bajra flour is gluten-free and the dough tends to dry out and become stiff very quickly, making it impossible to roll. It's best to knead the dough just before you plan to make the rotlas.
Yes, Bajra Rotla is very healthy. It is naturally gluten-free, rich in complex carbohydrates, and high in dietary fiber, which aids digestion and promotes satiety. It's also a good source of minerals like magnesium and iron.
One Bajra Rotla (approximately 65g), including about a teaspoon of ghee, contains around 160-180 calories. The exact number can vary based on size and the amount of ghee used.
Bajra Rotla is traditionally served hot with a generous dollop of white butter (makhan) or ghee. It pairs exceptionally well with Gujarati dishes like Baingan Bharta (roasted eggplant curry), Sev Tameta nu Shaak (tomato curry), Lasan ni Chutney (garlic chutney), and a piece of jaggery.
This recipe goes great with these complete meals
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