Bajri Rotla

Bajri Rotla

Take care to make the rotlas as soon as the dough is kneaded, as the dough tends to harden quickly, making it difficult to roll.
You can enjoy this hot with jaggery and vegetables like potatoes or cabbage or peas. Raw onions taste good as salad along with this. Even besan tastes delicious with this.

Shivangi Mehta


  1. 1 cups flour bajra (black millet)
  2. to taste salt
  3. flour bajra (black millet) for rolling
  4. 4 tbsps ghee
  5. as required 1/4 cup water lukewarm    (approximate)


20 mins
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    Sieve the flour and salt together in a deep bowl. Add enough lukewarm water in small quantities as required and knead it into a soft dough. Keep kneading for 3 to 4 minutes till the dough is very smooth.

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    Divide the dough into 6-8 equal portions.

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    Wet your palms and flatten a portion into a circle. Alternatively you can roll it on a rolling board using a little bajra flour. I prefer rolling it on a board easier and quicker.

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    Place it on a hot tava (griddle). Apply a little water on the top and spread it evenly using your fingers in case you have flatten the portion into a circle with you wet palm.

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    Cook it for a minute on a high flame, turn the rotla and cook the other side for one more minute on a high flame or till brown spots appears.

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    Again turn it and cook it on an open high flame till the rotla puffs up and blackish brown spots appear on both the sides.

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    Smear some ghee on the rotla.

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