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A rustic and wholesome multi-grain flatbread from Rajasthan, made with a blend of wheat, sorghum, and chickpea flours. Spiced with cumin, chili, and fresh herbs, it's a nutritious and flavorful bread perfect with dal, curry, or a spicy garlic chutney.
Prepare the Flour Mixture
Knead the Dough
Shape and Roll the Rotis
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A rustic and wholesome multi-grain flatbread from Rajasthan, made with a blend of wheat, sorghum, and chickpea flours. Spiced with cumin, chili, and fresh herbs, it's a nutritious and flavorful bread perfect with dal, curry, or a spicy garlic chutney.
This rajasthani recipe takes 45 minutes to prepare and yields 4 servings. At 338.5 calories per serving with 8.55g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Rotis
Serve
Incorporate 1/2 cup of finely chopped fenugreek leaves (methi) or spinach leaves (palak) into the dough for added flavor and nutrition.
Add 1/2 teaspoon of ajwain (carom seeds) and a pinch of asafoetida (hing) to the dough for better digestion and a more complex flavor.
Replace the ghee with a neutral vegetable oil or coconut oil to make the recipe vegan.
You can experiment by adding a small quantity of bajra (pearl millet) or ragi (finger millet) flour for a different taste and texture.
The combination of whole wheat, sorghum, and gram flour provides a high amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Gram flour (besan) is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The complex carbohydrates from the multi-grain flours release energy slowly, keeping you full and energetic for a longer period and preventing sudden energy spikes and crashes.
This roti is a good source of essential micronutrients like iron, magnesium, and B-vitamins, contributed by the blend of different flours and spices.
Yes, Bejar ki Roti is very healthy. It's made from a blend of whole grains like wheat, sorghum (jowar), and chickpea flour (besan), making it rich in complex carbohydrates, protein, and dietary fiber. It's much more nutritious than a plain wheat roti.
One serving, which consists of two rotis, contains approximately 360-380 calories. The exact count can vary based on the amount of ghee used for cooking.
This roti contains sorghum and gram flour, which are gluten-free. The lack of gluten makes the dough less elastic and prone to breaking. To prevent this, ensure your dough is kneaded to a firm but pliable consistency, roll it gently, and keep it slightly thicker than a normal chapati.
It is not recommended to make this dough in advance. The onions and salt in the dough will release water over time, making it very sticky and difficult to roll. It's best to knead the dough just before you plan to make the rotis.
Store leftover rotis in a casserole or an airtight container lined with a clean kitchen towel. They will stay soft for a day. Reheat them on a tawa with a little ghee before serving.
Absolutely. You can skip the onions for a simpler version. The roti will still be delicious, though it will miss the slight sweetness and texture that onions provide.