Bajra Ki Roti


  • Millet flour(bajre ka atta) – 5 cups
  • Salt – a pinch
  • Ghee – 6 to 7 tbsp


  1. Sift the millet flour and salt together. Gradually add enough warm water and knead with greased palms to make a semi-soft dough. Knead the dough 5 minutes before making the roti.
  2. Divide the dough equally into lemon-sized portions. Flatten each potion with your palms, pressing the edges together, and make 5-6″ diameter discs. Avoid using the rolling pin.
  3. Heat a griddle; lay a roti flat on it and roast both sided. Smear 2 tbsp ghee on the disc, crumple lightly between both palms and serve hot. repeat with the other rotis.
  4. Serve immediately with yoghurt, onion, and lehsun chutney or sangar ka saag.
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