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    Home » Indian Breakfast recipes » Roti | Parathas

    Bajra Aloo Roti - Rajasthani Breakfast

    Published: Apr 25, 2014 · by Nisha

    Rotis are like a plain canvas.  All you need is flour and some water to begin. You can add, substitute or subtract any ingredient and make a roti. Its highlighting characteristic is that it is unleavened and does not require fermentation of the dough. The word roti is derived from the sanskrit word "rotika" meaning bread. This has a good reputation not only in India and its neighbouring state but also in Indonesia, Malayasia as well as West Indies in different names. 
    Today's post is yet another simple roti from the Indian desert region - Rajasthan. Bajra or Millet is abundantly produced in this state. Semi arid conditions of the state aids in this cultivation. Hence the region has more bajra dishes like, Bajra Kichdi, Meethi roti, Bajra Ladoo etc... Unlike the regular rotis, this one is dense and thick, yet soft to bite. The trickiest part is the dough. It is very soft and it requires little patience to roll out each piece. Pair it with a subzi of your choice and you have a nutritious meal to start your day!!!
    mango, Salad, Ginger, radishBajra Aloo Roti - Rajasthani Breakfast

    Dense, thick and yet soft rotis made with Bajra or Millet flour.

    Prep time: 10 mins | Cook time: 15 mins | Total time: 25 Mins | Yields: 7

    Ingredients

    • 1.5 Cups Bajra | Millet Flour
    • ½ Cup Atta | Wheat flour (optional)
    • 3 Medium sized Potatoes, boiled, peeled and mashed
    • Salt to taste
    • Water to knead
    • Little Ghee, to spread
    Instructions

    1. In a bowl, add all the ingredients and mix it well. Then sprinkle water little by little and knead it into a soft dough.
    2. Divide it into 7 portions. Roll each like a chapathi. (1)
    3. Heat the tawa and cook it on both sides until brown spots appear. Apply some ghee and serve it with any subzi. 

    Notes

    1. These cannot be easily rolled like a chapathi. The dough will be very soft. So dust it with enough flour and roll it gently and slowly. Still if it is difficult, place it in between a parchment paper and roll it out. 
    2. You can also add onions and chillies to enhance its taste further.

    This post falls under Punjab, a North western state in India. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

    View other "Indian Breakfast recipes" recipes

    • Sabudana Khichdi | Javvarisi Upma - Perfect & Non sticky pearls
    • Ginger chutney - Allam Pachadi
    • Adai recipe, South Indian lentils dosa ( pancakes )
    • Peanut chutney - Kadalai chutney for idli and dosa

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    Reader Interactions

    Comments

    1. vaishali sabnani says

      July 10, 2014 at 10:01 am

      Loved this roti..infact we did a similar thing for ICC..turned out real good..I love bajra and make these in winters.

      Reply
    2. Archana Potdar says

      June 13, 2014 at 2:14 am

      I loved your intro Nisha and the addition of potato to the flour is a great idea especially for me who cannot roll a roti even if her life depended on it.:D

      Reply
    3. Chef Mireille says

      May 27, 2014 at 1:25 am

      what a great combo and your roti has a great texture with the combo of both bajra and atta

      Reply
    4. Usha says

      May 08, 2014 at 3:29 pm

      When I read the title I thought you stuffed the bajra roti with aloo. I had to read the recipe twice to make sure I did not miss anything. It is a nice idea to add the potato to the dough itself. Good one. The curry also looks delicious.

      Reply
    5. Harini-Jaya R says

      May 06, 2014 at 11:21 pm

      Very filling and healthy breakfast!

      Reply
    6. Sandhya Ramakrishnan says

      May 06, 2014 at 4:10 am

      These are one filling breakfast! Looks so good and the potatoes would have helped make them soft.

      Reply
    7. Pavani N says

      May 01, 2014 at 1:41 am

      Bajra rotis are looking perfect Nisha. That is a healthy & nutritious breakfast.

      Reply
    8. Srivalli says

      April 29, 2014 at 7:58 am

      So very nicely plated Nisha...love your right side box leading this series as well..:)

      Reply
    9. Priya Suresh says

      April 25, 2014 at 6:54 pm

      Bajra rotis arent easy to roll, they will be very sticky to manipulate na, its been a while i havent prepared rotis with bajra, wonderful platter there.

      Reply
    10. Varadas Kitchen says

      April 25, 2014 at 6:43 pm

      So aptly put Nisha. Rotis are indeed flour and water in varying combinations. Your bhajra rotis look lovely. What a nice start to the day.

      Reply
    11. Nivedhanams Sowmya says

      April 25, 2014 at 8:37 am

      Looks super!! I am so tempted and so loving this roti and aloo combo!!

      Reply

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    Nisha freelances as a food & product photographer/recipe developer & content creator in the F&B space.

    She loves everything about food and their stories! You can find her mostly in the kitchen trying to whip up something or reading culinary anecdotes.

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