Bejad ki Roti
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
6 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Flour Mixture
- b.In a large mixing bowl (parat), combine the atta, besan, and jau ka atta.
- c.Add the salt, ajwain, turmeric powder, red chilli powder, and hing.
- d.Whisk everything together for 30 seconds to ensure the flours and spices are evenly distributed.
- 2
Step 2
- a.Knead the Dough
- b.To the flour mixture, add the finely chopped onion, green chillies, and coriander leaves. Mix well.
- c.Add 1 tablespoon of ghee to the mixture. Rub it into the flour with your fingertips until it resembles coarse crumbs.
- d.Gradually add warm water, a little at a time, and begin to knead. Form a firm, yet pliable dough. It should not be too soft or sticky.
- e.Knead the dough for 5-7 minutes until it is smooth.
- 3
Step 3
- a.Rest the Dough
- b.Cover the dough with a damp kitchen towel or a lid.
- c.Let it rest for 20 minutes. This allows the flours to hydrate properly, making the rotis softer.
- 4
Step 4
- a.Shape and Roll the Rotis
- b.After resting, knead the dough again for 1 minute.
- c.Divide the dough into 8 equal-sized portions and roll each into a smooth ball.
- d.Take one ball, flatten it between your palms, and dust it lightly with dry atta.
- e.Roll it out into a circle about 5-6 inches in diameter. The roti should be slightly thicker than a regular chapati to maintain its rustic texture.
- 5
Step 5
- a.Cook the Rotis
- b.Heat a tawa (flat griddle) over medium heat.
- c.Once hot, place a rolled roti on the tawa. Cook for about 45-60 seconds, or until you see small bubbles forming on the surface.
- d.Flip the roti. Cook the other side for about 1-2 minutes until golden-brown spots appear.
- e.Flip it again. Apply about 1/2 teaspoon of ghee on the top surface and spread it evenly.
- f.Flip one last time and press gently with a spatula all over to ensure it cooks through. Cook for another 30 seconds.
- g.Remove from the tawa and repeat the process for the remaining dough balls.
- 6
Step 6
- a.Serve
- b.Smear a little more ghee on top of the hot rotis before serving.
- c.Serve immediately with Rajasthani specialties like Gatte ki Sabzi, Lehsun ki Chutney, or any dal and a side of sliced onions.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use warm water for kneading as it helps in making the dough soft and easy to roll.
- 2The dough should be firm. If it's too soft, the besan will make it sticky and difficult to handle.
- 3Don't roll the rotis too thin; they are traditionally slightly thick and rustic.
- 4Pressing gently with a spatula while cooking ensures the roti cooks evenly from the inside and gets a good texture.
- 5If the edges crack while rolling, gently press them back together with your fingers. This is normal due to the mix of flours.
- 6Store leftover rotis in a casserole or wrapped in a clean kitchen towel to keep them soft.
Adapt it for your goals.
Vegan Option
Replace ghee with a neutral-flavored vegetable oil or coconut oil for both kneading and cooking.
Add VegetablesAdd Vegetables
Incorporate 1/4 cup of finely chopped fresh fenugreek leaves (methi) or grated radish (mooli) into the dough for extra flavor and nutrition.
Adjust SpiceAdjust Spice
Increase or decrease the amount of green chillies and red chilli powder to suit your spice preference.
Flour CombinationFlour Combination
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.
Why this is on our healthy list.
Rich in Dietary Fiber
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.
Good Source of Plant-Based Protein
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.
Aids Digestion
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.
Provides Complex Carbohydrates
The multi-grain flours provide complex carbohydrates that release energy slowly, keeping you energized for longer and preventing sudden spikes in blood glucose.
Frequently asked questions
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.