Methi Bajra Roti
Wholesome, rustic flatbreads made with pearl millet flour and fresh fenugreek leaves, lightly spiced with green chili and turmeric. This winter staple from Rajasthan and Gujarat is nutty, earthy, and incredibly satisfying – perfect with a dollop of ghee and a side of jaggery or tangy pickle.
For 8 servings
- prep · ~5 min
Mise en place – chop methi, chili and grate ginger.
Wash fenugreek leaves thoroughly to remove any grit, drain well, and chop finely. Finely chop green chilies and grate the ginger.
- mix · ~15 min
Prepare the dough.
1.In a large bowl, combine bajra flour, salt, turmeric powder, chopped methi, green chili, and grated ginger.2.Drizzle 2 tsp oil and mix with your fingertips until the flour resembles breadcrumbs.3.Gradually add warm water, a little at a time, and knead into a soft, pliable dough.4.Cover the dough with a damp cloth and rest for 10 minutes.TIPBajra flour is gluten-free and can be tricky. Warm water helps bind it. If the dough cracks while rolling, it's too dry – sprinkle a little more water. - prep · ~2 min
Divide and shape dough balls.
Divide the rested dough into 8 equal portions. Roll each portion between your palms into a smooth ball and flatten slightly.
- prep · ~10 min
Roll out the rotis.
1.Place one dough ball between two sheets of parchment paper.2.Using a rolling pin, gently roll into a circle about 5-6 inches in diameter and roughly 2-3 mm thick.3.Carefully peel off the top parchment paper. If the edges crack, pinch them together.4.Repeat with remaining dough balls, stacking them with parchment between each.TIPRoll gently with even pressure. Parchment paper is your best friend here – it prevents the gluten-free dough from sticking and tearing. - fry · ~8 min
Cook the rotis on a hot tawa.
1.Heat a tawa over medium-high heat. Once hot, carefully transfer one rolled roti onto the tawa.2.Cook for about 1 minute until you see small bubbles and the edges lift slightly.3.Flip the roti using a flat spatula. Cook the other side for another minute until light brown spots appear.4.Press gently with a kitchen towel on the edges to encourage puffing slightly.TIPKeep the heat medium-high. Too low and the roti turns hard; too high and it burns before cooking through. - garnish · ~1 min
Brush with ghee and serve immediately.
Remove the cooked roti from the tawa and brush lightly with ghee while still hot. Stack in a roti basket lined with a cloth. Serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Always soak and drain fenugreek leaves thoroughly to remove any hidden grit.
- 2Use warm water for kneading – bajra flour binds better when warm.
- 3Roll the dough between parchment sheets to prevent sticking and cracking.
- 4Don't roll too thin; keep rotis 2-3 mm thick for a soft, not brittle, texture.
- 5Cook on a medium-high tawa – low heat makes rotis hard, high heat burns them.
- 6Brush with ghee while hot to keep them soft and add rich nutty flavour.
- 7Stack cooked rotis in a cloth-lined basket to trap steam and stay pliable.
Adapt it for your goals.
Dairy-free
Skip the ghee and use a neutral oil or vegan butter for brushing; the roti itself is already dairy-free.
spicySpicy
Add 1/2 tsp finely chopped garlic and an extra green chili to the dough for a deeper, spicier kick.
herb and seedHerb and seed
Mix in 1 tsp carom seeds (ajwain) or 1 tbsp finely chopped coriander leaves for an extra layer of aroma and texture.
jainJain
Omit ginger and garlic (already absent) and skip the green chili if avoiding pungent ingredients; the roti remains authentic with just methi and turmeric.
Why this is on our healthy list.
Rich in Iron & Calcium
Bajra flour provides a good amount of iron and calcium, supporting bone health and energy levels.
High in Dietary Fiber
Millet and fenugreek leaves both contribute fiber, aiding digestion and promoting a feeling of fullness.
Naturally Gluten-Free
Made from pearl millet, this flatbread is safe for those with gluten sensitivity or celiac disease.
Low Glycemic Index
Bajra has a low glycemic index, which helps in steady blood sugar release — suitable for diabetics in moderation.
Frequently asked questions
The dough is likely too dry. Sprinkle a little warm water and knead again, or rest it longer so the flour absorbs moisture evenly.
.webp)
.webp)
.webp)