Soft Bajra Roti Bhakri
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Warm bajra flour kneaded soft and patted into bhakri — winter millet roti that loves ghee and saag.
Bajra roti is a winter flatbread from Rajasthan and Gujarat. It has no gluten, so it needs warm water and patience. Pat it out on a cloth or roll it between sheets.
Ingredients
How to Make It
Knead warm soft dough; keep covered.
Pat or roll thick rotis.
Cook on tawa both sides; finish ghee.
Nutrition per serving
* Approximate values per serving
Health Benefits
Pearl millet fibre supports steadier energy than maida rotis. Ideal diabetic-friendly staple with sabzi.
Bajra is pearl millet, and the flour has a nutty, slightly sweet taste. A spoon of ghee on top is the classic way to eat it.
Pro Tips
- →Knead with warm water.
- →Pat while dough is warm.
- →Don’t roll paper-thin first tries.
- →Knead with warm water while the dough is hot.
- →Pat the roti with wet hands.
- →Cook on a medium tawa and press gently.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Ghee: about 876 kcal (about 40 kcal per teaspoon). Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Add ajwain.
- 2Mix little atta for beginners.
- 3Add a little wheat flour to make rolling easier.
Frequently Asked Questions
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