Bejad Roti
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.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Flour Mix
- b.In a large mixing bowl (parat), combine the besan, atta, and jowar atta.
- c.Add the ajwain, turmeric powder, red chili powder, and salt. Whisk everything together to ensure the flours and spices are evenly distributed.
- 2
Step 2
- a.Knead the Dough
- b.To the dry flour mixture, add the finely chopped onion, green chilies, and coriander leaves. Mix well.
- c.Add 2 tablespoons of ghee to the flour. Rub it in with your fingertips until the mixture has a crumbly, breadcrumb-like texture. This process, called 'moyan', makes the roti softer.
- d.Gradually add warm water, a little at a time, and gather the mixture to form a dough. Knead for 3-4 minutes until it becomes a smooth, firm, but pliable dough. It will be less elastic than a standard wheat dough.
- e.Cover the dough with a damp cloth and let it rest for 15-20 minutes. This allows the flours to hydrate properly.
- 3
Step 3
- a.Shape and Roll the Rotis
- b.After resting, knead the dough for another minute.
- c.Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
- d.Take one ball, flatten it, and dust it lightly with dry atta.
- e.Place it on a rolling board and gently roll it into a circle of about 5-6 inches in diameter. The edges may crack slightly, which is normal for multigrain rotis. Use your fingers to gently pat the edges back into shape.
- 4
Step 4
- a.Cook the Rotis
- b.Heat a tawa (griddle) over medium heat. The tawa should be hot but not smoking.
- c.Carefully place a rolled roti on the hot tawa. Cook for about 45-60 seconds until you see small bubbles appear on the surface and the underside has light brown spots.
- d.Flip the roti using tongs or a spatula. Cook the other side for about a minute.
- e.Drizzle about 1/2 teaspoon of ghee on and around the edges of the roti. Press down gently with a spatula to ensure even cooking.
- f.Flip it one last time and cook for another 30 seconds until both sides are golden-brown and cooked through.
- g.Remove the roti from the tawa and place it in a casserole or on a plate lined with a cloth to keep it warm.
- 5
Step 5
- a.Serve
- b.Repeat the rolling and cooking process for the remaining dough balls.
- c.Serve the Bejad Rotis hot, with an extra dollop of ghee on top if desired. They pair exceptionally well with Rajasthani dishes like Gatte ki Sabzi, Lehsun ki Chutney, or a simple bowl of curd.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using warm water is crucial as it helps to soften the dough and makes the rotis less dense.
- 2Do not over-knead. The dough has low gluten content, so extensive kneading isn't necessary and can make the rotis tough.
- 3If you find the dough difficult to roll, place the dough ball between two sheets of parchment paper and then roll it out.
- 4Cook on a consistent medium flame. High heat will cook the outside too quickly, leaving the inside raw, while low heat will make the rotis hard.
- 5For a softer texture, you can add 2 tablespoons of plain yogurt while kneading the dough.
Adapt it for your goals.
Add Greens
Incorporate 1/2 cup of finely chopped fresh fenugreek leaves (methi) or spinach (palak) into the dough for added flavor and nutrition.
Different FloursDifferent Flours
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.
Spice it UpSpice it Up
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.
Why this is on our healthy list.
Rich in Dietary Fiber
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.
Good Source of Plant-Based Protein
Besan (chickpea flour) is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Provides Sustained Energy
The complex carbohydrates from the multigrain flours are digested slowly, providing a steady release of energy and preventing sudden spikes in blood glucose levels.
Packed with Micronutrients
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.
Frequently asked questions
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.