Loading...
A rustic and wholesome flatbread from Rajasthan, made with a blend of chickpea, sorghum, and wheat flours. Spiced with carom seeds and chilies, it's a perfect partner for spicy Rajasthani curries.
Prepare the Flour Mix
Knead the Dough
Shape and Roll the Rotis
A rich and fiery chicken curry from the heart of Rajasthan. This korma gets its unique tangy and spicy flavor from yogurt and traditional spices, differing from its creamier Mughlai counterpart. A true rustic delight.
Tender chicken pieces marinated in a spiced yogurt blend and infused with a unique smoky flavor from charcoal. This classic Rajasthani appetizer is grilled to perfection, delivering a taste of the desert state's royal cuisine.
A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a rich, yogurt-based gravy infused with whole spices, creating a dish that's both rustic and royal. Perfect with hot rotis or rice.
Tender, succulent pieces of mutton marinated in a rich yogurt and spice blend, then grilled and smoked to perfection. This Rajasthani specialty delivers a robust, smoky flavor that's truly unforgettable.
A rustic and wholesome flatbread from Rajasthan, made with a blend of chickpea, sorghum, and wheat flours. Spiced with carom seeds and chilies, it's a perfect partner for spicy Rajasthani curries.
This rajasthani recipe takes 45 minutes to prepare and yields 4 servings. At 261.12 calories per serving with 9.61g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Rotis
Serve
Incorporate 1/2 cup of finely chopped fresh fenugreek leaves (methi) or spinach (palak) into the dough for added flavor and nutrition.
You can experiment with other flours like bajra (pearl millet) or ragi (finger millet) flour, replacing some of the jowar or wheat flour for a different taste and texture.
Add 1/2 teaspoon of crushed fennel seeds (saunf) and a pinch of asafoetida (hing) to the dough for a more complex aroma and flavor.
The combination of whole wheat, sorghum, and chickpea flours provides a high amount of dietary fiber, which aids digestion, promotes satiety, and helps in managing blood sugar levels.
Besan (chickpea flour) is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The complex carbohydrates from the multigrain flours are digested slowly, providing a steady release of energy and preventing sudden spikes in blood glucose levels.
This roti is a good source of various micronutrients, including iron, magnesium, and B-vitamins, which are vital for energy production and maintaining overall health.
Yes, Bejad Roti is very healthy. It's made from a blend of whole grains like chickpea, sorghum, and wheat flour, making it rich in fiber, protein, and essential minerals. It's a much more nutritious alternative to plain wheat rotis.
One serving, which consists of two rotis, contains approximately 415 calories. The exact count can vary based on the amount of ghee used for cooking.
This is common because the dough contains low-gluten flours like besan and jowar. To prevent breaking, ensure your dough is well-rested and has the right moisture content (not too dry). Roll with a gentle hand and use parchment paper if needed. Minor cracks at the edges are characteristic of this roti.
To make it gluten-free, you can omit the whole wheat flour (atta) and replace it with an equal amount of bajra (pearl millet) flour or buckwheat (kuttu) flour. The dough will be more delicate to handle, so rolling between parchment paper is highly recommended.
Store leftover rotis in an airtight container or wrapped in aluminum foil at room temperature for up to 24 hours. To reheat, warm them on a tawa with a tiny bit of ghee or in a microwave for 15-20 seconds.