Bejar ki Roti
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.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Flour Mixture
- b.In a large mixing bowl (parat), combine the whole wheat flour, sorghum flour, and gram flour. Whisk them together to ensure they are well mixed.
- c.Add the dry spices: cumin seeds, turmeric powder, red chili powder, and salt. Mix again.
- 2
Step 2
- a.Knead the Dough
- b.Add the finely chopped onion, green chili, grated ginger, and fresh coriander leaves to the flour mixture. Use your hands to incorporate them evenly.
- c.Add 1 tablespoon of ghee to the mixture. Rub it in with your fingertips until it resembles coarse breadcrumbs. This process, called 'moyan', makes the roti softer.
- d.Gradually add warm water, a little at a time, and knead to form a firm but pliable dough. The dough should not be too soft or sticky. Avoid over-kneading.
- e.Do not rest this dough for a long time. Proceed to make the rotis within 5-10 minutes, as the onions will release water and make the dough sticky.
- 3
Step 3
- a.Shape and Roll the Rotis
- b.Divide the dough into 8 equal-sized portions and roll them into smooth balls.
- c.Take one ball and flatten it between your palms. Dust it lightly with dry whole wheat flour.
- d.Place it on a rolling board and gently roll it into a circle about 5-6 inches in diameter. These rotis should be slightly thicker than regular chapatis to prevent tearing.
- e.If the edges crack, gently press them back together. You can also pat the dough with your palms to shape it.
- 4
Step 4
- a.Cook the Rotis
- b.Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
- c.Carefully place the rolled roti on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles appear on the surface.
- d.Flip the roti using tongs. Cook the other side for about 1-1.5 minutes until light brown spots appear.
- e.Flip it again. Drizzle about 1/2 teaspoon of ghee on the top surface and spread it evenly with a spatula.
- f.Flip once more, apply ghee to the other side, and gently press the roti with the spatula, especially around the edges, to ensure it cooks through evenly.
- g.Cook until both sides are golden brown and crisp. Repeat the process for all the remaining dough balls.
- 5
Step 5
- a.Serve
- b.Serve the Bejar ki Roti immediately while hot. It pairs wonderfully with Rajasthani gatte ki sabzi, lehsun ki chutney (garlic chutney), dal, or a dollop of white butter.
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 hydrate the multi-grain flours and results in a softer dough.
- 2Do not rest the dough for more than 10 minutes. The salt will draw water out of the onions, making the dough sticky and difficult to handle.
- 3Roll the rotis gently and with even pressure. Since it's a gluten-free heavy dough, it can break easily.
- 4If you find rolling difficult, you can place the dough ball between two sheets of parchment paper and then roll it out.
- 5Cook on a medium-hot tawa. If the tawa is too hot, the roti will burn on the outside while remaining raw inside. If it's not hot enough, the roti will become hard.
- 6For a crispier texture, cook the roti on low-medium heat for a longer duration.
Adapt it for your goals.
Add Greens
Incorporate 1/2 cup of finely chopped fenugreek leaves (methi) or spinach leaves (palak) into the dough for added flavor and nutrition.
Spice it UpSpice it Up
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.
Vegan VersionVegan Version
Replace the ghee with a neutral vegetable oil or coconut oil to make the recipe vegan.
Different FloursDifferent Flours
You can experiment by adding a small quantity of bajra (pearl millet) or ragi (finger millet) flour for a different taste and texture.
Why this is on our healthy list.
Rich in Dietary Fiber
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.
Good Source of Plant-Based Protein
Gram flour (besan) 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 multi-grain flours release energy slowly, keeping you full and energetic for a longer period and preventing sudden energy spikes and crashes.
Packed with Micronutrients
This roti is a good source of essential micronutrients like iron, magnesium, and B-vitamins, contributed by the blend of different flours and spices.
Frequently asked questions
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.