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A rustic and flavorful flatbread from Rajasthan, made with a blend of chickpea, wheat, and barley flours. Spiced with carom seeds and chilies, it's a wholesome and delicious bread perfect with dal or sabzi.
For 4 servings
Prepare the Flour Mixture
Knead the Dough
Rest the Dough
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A rustic and flavorful flatbread from Rajasthan, made with a blend of chickpea, wheat, and barley flours. Spiced with carom seeds and chilies, it's a wholesome and delicious bread perfect with dal or sabzi.
This rajasthani recipe takes 55 minutes to prepare and yields 4 servings. At 305.47 calories per serving with 8.82g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Shape and Roll the Rotis
Cook the Rotis
Serve
Replace ghee with a neutral-flavored vegetable oil or coconut oil for both kneading and cooking.
Incorporate 1/4 cup of finely chopped fresh fenugreek leaves (methi) or grated radish (mooli) into the dough for extra flavor and nutrition.
Increase or decrease the amount of green chillies and red chilli powder to suit your spice preference.
You can experiment by adding a small amount (2-3 tablespoons) of other millet flours like jowar (sorghum) or bajra (pearl millet) for a different flavor profile.
The combination of whole wheat, barley, and chickpea flour makes this roti an excellent source of dietary fiber, which aids digestion, promotes a feeling of fullness, and helps in regulating blood sugar levels.
Chickpea flour (besan) is a great source of protein, which is essential for muscle repair, growth, and overall body function, making this a nutritious choice for vegetarians and vegans.
Spices like ajwain (carom seeds) and hing (asafoetida) are traditionally known for their carminative properties, helping to improve digestion and prevent issues like bloating and gas.
The multi-grain flours provide complex carbohydrates that release energy slowly, keeping you energized for longer and preventing sudden spikes in blood glucose.
Bejad ki Roti is a traditional Rajasthani flatbread made from a mixture of different flours, typically whole wheat (atta), chickpea flour (besan), and barley flour (jau). It's known for its rustic texture and savory, spiced flavor.
Yes, it is quite healthy. The combination of multiple grains provides a good amount of dietary fiber, protein, and complex carbohydrates. Spices like ajwain and hing also aid in digestion. It is more nutrient-dense than a regular whole wheat roti.
One Bejad ki Roti contains approximately 160-170 calories, depending on the size and the amount of ghee used. This makes it a nutritious and filling option for a meal.
Cracking at the edges is common with multi-grain doughs, especially those containing besan and jau, which are gluten-free. To minimize this, ensure your dough is kneaded well and is not too dry. You can also press the edges together with your fingers as you roll.
This specific recipe is not gluten-free due to the whole wheat and barley flour. To make a gluten-free version, you would need to replace these with a blend of gluten-free flours like jowar, bajra, and buckwheat, but the texture and rolling process will be different.
Store leftover rotis in an airtight container or a roti box (casserole) lined with a clean cloth. They stay soft for a day at room temperature. To reheat, warm them on a tawa for a few seconds on each side.