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2 from 1 vote

Jawar Bajra Ki Roti

Jawar Bajra Ki Roti - Indian flat bread made with sorghum and pearl millet

Prep Time10 mins
Cook Time10 mins
Total Time20 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


  • 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


  • 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.


Serve hot .
Serving suggestions-serve with Gujarati kadi and Aloo gobhi ki subzi