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A rustic and wholesome flatbread from Rajasthan, made with a blend of wheat, barley, and chickpea flours. Spiced with onions and chilies, it's perfect with dal or a simple vegetable curry.
Prepare the Flour Mix
Knead the Dough
Rest the Dough
Shape the Rotis
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A rustic and wholesome flatbread from Rajasthan, made with a blend of wheat, barley, and chickpea flours. Spiced with onions and chilies, it's perfect with dal or a simple vegetable curry.
This rajasthani recipe takes 45 minutes to prepare and yields 4 servings. At 338.83 calories per serving with 8.95g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Rotis
Serve
Incorporate 1/4 cup of finely chopped methi (fenugreek leaves) or palak (spinach) into the dough for added flavor and nutrition.
Add 1/2 teaspoon of crushed coriander seeds and 1/4 teaspoon of garam masala to the flour mix for a more aromatic roti.
You can experiment with the flour ratio or add other millet flours like bajra (pearl millet) or ragi (finger millet) in small quantities.
The combination of whole wheat, barley, and chickpea flours makes this roti rich in dietary fiber, which aids digestion, promotes gut health, and helps in maintaining a feeling of fullness.
Unlike refined flour breads, Bejar Roti provides complex carbohydrates that release energy slowly, helping to maintain stable blood sugar levels and providing sustained energy.
The inclusion of besan (chickpea flour) boosts the protein content of the roti, making it a good option for vegetarians and those looking to increase their protein intake for muscle maintenance and repair.
Ajwain (carom seeds) are traditionally used in Indian cooking to alleviate indigestion, gas, and bloating, making this spiced roti easier on the digestive system.
One serving, which consists of two Bejar Rotis, contains approximately 350-380 calories. This can vary based on the amount of ghee used for cooking.
Yes, Bejar Roti is very healthy. It's made from a blend of whole grains like wheat, barley, and protein-rich chickpea flour. This combination provides complex carbohydrates, dietary fiber, and plant-based protein, making it a nutritious choice.
Bejar Roti can be delicate due to the low gluten content from barley and chickpea flours. To prevent breaking, ensure your dough is kneaded well to a soft, pliable consistency, rest it properly, and roll it gently with even pressure. Keeping it slightly thicker also helps.
The traditional recipe contains whole wheat flour (atta), which has gluten. To make it gluten-free, you would need to replace the atta and jau ka atta with gluten-free alternatives like jowar (sorghum), bajra (pearl millet), or a commercial gluten-free flour blend. The texture and rolling process will be different.
Store leftover rotis in an airtight container or a roti box (casserole) lined with a cloth. They stay fresh for a day at room temperature. For longer storage, you can refrigerate them for up to 2-3 days and reheat on a tawa before serving.
Bejar Roti pairs wonderfully with traditional Rajasthani dishes like Lehsun ki Chutney (garlic chutney), Gatte ki Sabzi, or Panchmel Dal. It also goes well with plain yogurt, pickles, or any simple vegetable curry.