Bajra Roti Recipe – Soft, Gluten

This Bajra Roti is perfect for those looking for a gluten-free alternative to wheat-based rotis or just want to include a variety of grains in their diet. Bajra , also known as pearl millet , is a complete source of protein with complex carbs that keeps you fuller for longer. It’s also super delicious and I have been loving it recently!

What is Bajra Roti?

Bajra roti is an north Indian gluten-free flat bread. It is commonly consumed for breakfast in the state of Rajasthan in India, with a side of Lahsun Chutney (garlic chutney) , also some red onions and green chilli peppers for an extra crunch (you may skip this if its too badass for you ;P).

How to make Bajra roti?

There are many ways to make Bajra Roti and I have tried them all. This one works the best and is the one I am going to talk about here.

Set-by-step way to make it with visual aid for your reference:

1. Take one cup of water in a pan and bring it to a boil.

2. Add salt to it and then reduce the heat.

3. Add 1 cup of Bajra/Pearl millet flour to the water and then cover with a lid. Do not touch it yet. This step helps the starches to release and create a glutenous texture and gives the easiest workable dough. No other method guarantees the same results, trust me.

4. After a minute, remove the lid and mix the dough well with a wooden spoon until well combined. Set it aside so it cools down a bit.

5. Then take in on to a work surface and knead the dough into a soft pliable dough.

6. Break off a small piece of the dough and roll it really well into a sphere making sure there are no cracks on the surface.

8. Now sprinkle some of the flour into the ball and press it into a circle either with the help of both hands by turning it or on the surface.

9. Roll it out into a round shape with a rolling pin, while adding enough extra flour to prevent sticking.

10. Carefully take the uncooked roti on one palm and lay it on a hot skillet (on the stove). While one side is cooking, sprinkle a few drops of water on the top of the roti and spread it with the help of a spoon. This step helps the roti stay moist and soft instead of dry and crumbly.

11. Then flip it and cook on the other side. Cook until both sides are slightly golden brown in certain areas and puffy and then take it off the skillet.

12. Then, repeat for the rest of the dough.

13. Apply some vegan ghee or avocado oil on the surface of the rotis if you wish. The rotis will be soft and delicious, nevertheless.

14. Serve with some lahsun chutney or daal or some spices vegan yoghurt and you have yourself a delicious breakfast/lunch/dinner.

Let me know if you try this easy Bajra roti recipe with Lahsun Chutney as I would love to see it! Tag @beextravegant on Instagram .

Try other breakfast/snack items from the blog:

• Vegetable Upma Recipe
• Khaman dhokla recipe
• Paniyaram recipe- shallow fried, spiced rice and lentil balls
• Vegan Yoghurt Toast – Spicy
• Tofu masala sandwich

Bajra Roti

Ingredients1x2x3x

• 1 cup Bajra flour/pearl millet flour
• 1 cup Water
• 1/2 tsp Salt

Instructions

• Take one cup of water in a pan and bring it to boil.
• Add salt to it and reduce the heat.
• Add 1 cup of Bajra/pearl millet flour to the water and cover. Do not touch it yet. This step helps the starches to release and create a glutenous texture and gives the easiest workable dough.
• After a minute, remove the cover and mix the dough well with a wooden spoon until well combined. Set it aside so it cools down a bit.
• Then take in on to a work surface and knead the dough into a soft pliable dough.
• Break off a small piece of the dough and roll it really well into a sphere making sure there are no cracks on the surface.
• Now sprinkle some of the flour on the ball and press it down either with the help of both hands by turning it or on the surface.
• Roll it out into a round shape with a rolling pin, adding enough extra flour to prevent sticking.
• Carefully take the uncooked roti on one palm and lay it on a hot skillet (on the stove).
• While one side is cooking, sprinkle a few drops of water on the top of the roti and spread it with the help of a spoon.
• Then flip it and cook on the other side. Cook until both sides are slightly golden brown in certain areas and then take it off the skillet.
• Repeat for the rest of the dough.
• Apply some vegan ghee or avocado oil on the surface of the rotis if you wish. The rotis will be soft and delicious, nevertheless.
• Serve with some lahsun (garlic) chutney or daal or some spiced vegan yoghurt and yo have yourself a delicious breakfast/lunch/dinner.

This masala beans sandwich was inspired by Indian street food shops. It comes in under 10 minutes and is great for a quick lunch or dinner. I used a mix of pinto beans and chickpeas for this recipe. You can use any kind of beans you have at home, a lot of spices and seasonings, vegan yoghurt for a tang and some fresh veggies like bell pepper and red onions. It’s perfect as a cold or warm sandwich filling.

HOW TO MAKE BEANS MASALA SANDWICH – INGREDIENTS AND SUBS

• If using a mint coriander chutney , make it first and keep ready. You can choose to omit the slice of bread in the chutney and store in the fridge: Blend coriander leaves, some vegan yoghurt, salt, lemon juice, a knob of fresh ginger, 1-2 green chilies in a blender with just enough water to blend it well. Make sure it has a thick consistency.
• Spices: I used turmeric powder, ground cumin, kashmiri red chilli powder, ground coriander, Garam Masala, and Chaat masala. You can choose to add or remove any of these according to availability.
• Onions and bell pepper: You can use red onions or shallots. I suggest you not to use yellow onions as they are more pungent. I used Sliced bell pepper but you can also use shredded cabbage or carrots etc.
• Cooked beans: I used a mix of leftover pinto beans, chickpeas and some black beans. You can use whatever you have in hand like, white beans, kidney beans, chickpeas, even lentils. You can also sub with boiled and mashed potatoes.
• Bread: I used a vegan white bread (I say this since I get a lot comments from people telling me sandwich breads aren’t vegan. Well I can read a label missy 😅). You can choose to use whole wheat, whole grain or even sourdough bread.
• Making the sandwich: I chose to use a classic sandwich maker (that gives a waffle apparently) but if you don’t have one, just use a greased grill or a skillet. Press each side down until golden brown and crispy on each side.

Try other quick, easy and healthy lunche from the blog:

• Baked Aloo Tikki – Crispy and Healthy
• Tofu Masala Sandwich
• Vegan Yoghurt Toast – Spicy

Beans Masala Sandwich – Quick Vegan Lunch

Ingredients1x2x3x

Spicy beans filling:

• 300 grams cooked legumes: pinto beans chickpeas, black beans, white beans etc
• 2 tbsp soy yogurt
• 1/4 tsp turmeric powder
• ½ tsp ground cumin
• ½ tsp kashmiri red chilli powder
• ½ tsp ground coriander
• ½ tsp Garam Masala
• ½ teaspoon Chaat masala sub with anchor powder
• salt to taste

Other Ingredients:

• 4 slices bread
• Vegan butter optional
• 1 onion medium-sized- thinly sliced in rounds
• 1 red bell pepper small to medium-sized – thinly sliced
• chaat masala extra to sprinkle on top
• Mint coriander chutney or ketchup or sriracha or vegan mayo

Instructions

Spicy Beans Filling:

• Take all the ingredients for the filling in a bowl and mix and mash (with a masher or fork) until everything is well combined but still leaving a few chunks of beans for texture.

Assembly:

• Take the bread slices and spread some vegan butter (If using) on them.
• Spread mint coriander chutney/ketchup/sriracha on the slices.
• Spread the bean filling one side and spread evenly.
• Then place some thinly sliced onion and thinly sliced bell pepper
• Sprinkle some chaat masala on top and close with the other slice.
• Place the beans sandwiches in a preheated sandwich maker (or grill) and cook until golden and crispy
• Serve with a side salad or just enjoy by itself with more chutney/ketchup or vegan mayo.

This Lahsun chutney (Rajasthani Garlic Chutney) is garlic-y, spicy and perfect to pair with your Bajra roti or Wheat roti . It also serves a test to true love because if your partner is willing to kiss you even after you eat this chutney, he/she/them is a keeper!

How to make Lahsun Chutney/Garlic Chutney

This spicy and flavoured condiment made with fresh garlic pods, a tomato and a few spices comes together in 5 minutes.

1. Add garlic pods, tomato, red chilli powder, cumin powder and coriander powder with some salt to taste into a blender.

2. Blend until smooth.

3. Heat some oil in a pan and add the chutney to this oil, then reduce the heat. Make sure the heat is low enough to prevent the chutney from splattering.

4. Cook until some of the rawness of the garlic is gone and is digestible to you.

. Serve on the side of some rotis and you have yourself a delicious meal!

STORAGE

This chutney can be stored in an air tight container for up to 4 days. It can also be frozen in a freeze safe bag for up to 3 months. Let defrost in the fridge the night prior to the day of consumption.

Check out my other chutney recipes:

• Kaara Chutney – Tamilian Spicy chutney
• Easy Mint Coriander Chutney: Thick With Secret Ingredient
• Homemade Coconut Chutney- Easy South Indian Dip
• Onion Tomato Chutney (South Indian Dip)

Lahsun Chutney

Ingredients1x2x3x

• 8 pods Garlic
• 1 Small tomato
• 1 tsp Ground cumin seeds
• 1 tsp Ground coriander seeds
• 1 tsp Kashmiri red chilli powder
• 1/2 tsp Salt (or to taste)
• 1 tbsp Water (or add as required)
• 1/2 tbsp Neutral oil

Instructions

• Add all the ingredients except the oil to a blender and blend until smooth.
• Heat the oil in a pan and add the blended chutney to this.
• Cook for about 3-4 minutes on medium to low heat (avoid splattering) until some of the rawness goes away.
• Take it off the heat and serve with rotis or store in a jar for up to 4 days in the refrigerator.

Bajra Roti

Ingredients1x2x3x

• 1 cup Bajra flour/pearl millet flour
• 1 cup Water
• 1/2 tsp Salt

Instructions

• Take one cup of water in a pan and bring it to boil.
• Add salt to it and reduce the heat.
• Add 1 cup of Bajra/pearl millet flour to the water and cover. Do not touch it yet. This step helps the starches to release and create a glutenous texture and gives the easiest workable dough.
• After a minute, remove the cover and mix the dough well with a wooden spoon until well combined. Set it aside so it cools down a bit.
• Then take in on to a work surface and knead the dough into a soft pliable dough.
• Break off a small piece of the dough and roll it really well into a sphere making sure there are no cracks on the surface.
• Now sprinkle some of the flour on the ball and press it down either with the help of both hands by turning it or on the surface.
• Roll it out into a round shape with a rolling pin, adding enough extra flour to prevent sticking.
• Carefully take the uncooked roti on one palm and lay it on a hot skillet (on the stove).
• While one side is cooking, sprinkle a few drops of water on the top of the roti and spread it with the help of a spoon.
• Then flip it and cook on the other side. Cook until both sides are slightly golden brown in certain areas and then take it off the skillet.
• Repeat for the rest of the dough.
• Apply some vegan ghee or avocado oil on the surface of the rotis if you wish. The rotis will be soft and delicious, nevertheless.
• Serve with some lahsun (garlic) chutney or daal or some spiced vegan yoghurt and yo have yourself a delicious breakfast/lunch/dinner.