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Jawar Bajra Ki Roti
Jawar Bajra Ki Roti - Indian flat bread made with sorghum and pearl millet
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Main Course, Roti,paratha,poori ,Breads
Cuisine:
Gujarati Cuisine, Uttar Pradesh Cuisine
Keyword:
jawar bajra, jawar bajra ki roti
Servings:
3
people
Author:
Anjana Chaturvedi
Ingredients
1.5
cup
Jawar ka atta/sorghum flour
1.5
cup
Pearl millet flour /Bajra aata
1/2
cup
Whole Wheat Flour / Atta
3/4
cup
Fresh Fenugreek / Hari Methi
chopped
pinch
Carom Seeds / Ajwain
pinch
Asafoetida / Hing powder
Salt / Namak
to taste
2
tsp
Cooking Oil
2
tbsp
Clarified Butter / Desi Ghee
Instructions
Wash methi leaves and chop them finely(discard the hard stems and yellow leaves)
Take a big bowl add all the flours and spices.
Now add chopped fenugreek and mix it well with the flour.
Add just enough water to make a soft dough.
Rest the dough for 2-3 minutes.
Knead the dough again.
Make small balls from the dough.
Dust the dough ball with dry flour and roll to make a disc/roti.
Transfer the rolled roti on a medium hot griddle.
Cook till golden spot appear on one side.
Turn the side and cook again.
Now remove the roti from the griddle and cook it directly on the flame.
Cook from both sides on medium heat till you get golden spots all over it.
Remove and apply ghee or butter on it.
Notes
Serve hot .
Serving suggestions-serve with
Gujarati kadi
and
Aloo gobhi ki subzi