Jowar-Bajra Roti Recipe – Authentic Indian Flatbread with Sesame Seeds

Last Updated on 2 months by Neha Deshmukh

Jowar-Bajra Roti Recipe – Authentic Indian Flatbread with Sesame Seeds

Hey everyone! If you’re anything like me, you absolutely love a good roti with your meals. But sometimes, you want to switch things up from the usual wheat, right? That’s where this Jowar-Bajra Roti comes in. It’s a rustic, flavorful flatbread that’s been a staple in Indian households for generations, especially during the cooler months. I remember my grandmother making these during Lohri, and the whole house would smell incredible! Let’s get cooking.

Why You’ll Love This Recipe

This isn’t just any roti. It’s a celebration of grains! Jowar (sorghum) and Bajra (pearl millet) bring a slightly nutty, earthy flavor that’s so comforting. Plus, they’re packed with nutrients. It’s a little more involved than a simple wheat roti, but trust me, the taste and health benefits are so worth it. You’ll love how warm and satisfying these rotis are, especially on a chilly evening.

Ingredients

Here’s what you’ll need to make these delicious Jowar-Bajra Rotis:

• 1 cup Jowar (Sorghum) Flour (approx. 140g)
• 1 cup Atta (Whole Wheat Flour) (approx. 150g)
• 1 cup Bajra (Pearl Millet Flour) (approx. 130g)
• ½ cup Besan (Gram Flour) (approx. 70g)
• ½ cup Rice Flour (approx. 70g)
• 1 teaspoon Ajwain (Carom Seeds)
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder (adjust to taste)
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1 tablespoon Sesame Seeds
• 1 medium Onion, finely chopped
• 1 Green Chili, finely chopped (or more, if you like it spicy!)
• 1 teaspoon Ginger, finely chopped
• ½ cup Coriander Leaves, chopped (approx. 30g)
• 1 teaspoon Oil
• Salt, as required
• 1 cup + 2-3 tablespoons Water (approx. 240ml + 60ml)

Ingredient Notes

Let’s talk about these ingredients for a sec. Jowar and Bajra are nutritional powerhouses! Jowar is a great source of fiber and iron, while Bajra is rich in calcium. Using a mix of flours isn’t just about flavor; it’s about getting a wider range of nutrients.

Traditionally, the flour combination varies by region. Some families use more Bajra, others prefer a higher proportion of Jowar. Feel free to experiment! Spice levels also differ – some like a good kick, while others prefer a milder flavor.

And don’t skip the Ajwain! It aids digestion and adds a lovely, slightly pungent aroma. It’s a key ingredient in many Indian flatbreads, especially those made with coarser flours.

Step-By-Step Instructions

Alright, let’s get down to making the rotis!

1. Combine the jowar flour, atta, bajra flour, besan, rice flour, ajwain, turmeric powder, red chili powder, cumin powder, coriander powder, sesame seeds, chopped onion, green chili, ginger, coriander leaves, oil, and salt in a large bowl.
2. Gradually add water, mixing with your hands until a soft, smooth dough forms. You might not need all the water, so add it slowly!
3. Moisten a clean muslin cloth (or a clean kitchen towel) with water, wring out the excess, and spread it on a clean rolling board. This is key for preventing the roti from sticking.
4. Take a portion of the dough (about the size of a golf ball), flatten it slightly, and place it on the muslin cloth. Gently flatten it into a circle about 6-8 inches in diameter, pressing with your fingers. You want it to be fairly thin, but not so thin that it tears. Don’t worry about making it perfectly round!
5. Heat a tawa (flat griddle) over medium heat. Lightly spread a teaspoon of oil on the tawa. Carefully invert the muslin cloth onto the hot tawa, transferring the flattened dough. Gently peel away the cloth.
6. Sprinkle a little oil around the edges and over any holes in the roti. Cover and cook for 2-3 minutes, or until the base is golden brown and small bubbles start to appear.
7. Flip the roti and cook the other side until you see charred spots. Press gently with a clean cloth or spatula to ensure it cooks evenly.
8. Repeat with the remaining dough. Serve hot!

Expert Tips

Want to make sure your Jowar-Bajra Rotis turn out perfectly? Here are a few tips:

• Texture is key: The dough should be soft but not sticky. If it’s too sticky, add a little more flour. If it’s too dry, add a little more water.
• Preventing sticking: The muslin cloth is your best friend! Don’t skip it.
• Cooking time: Keep an eye on the heat. If it’s too high, the roti will burn before it cooks through.
• Recognizing doneness: The roti is cooked when it’s puffed up and has golden-brown spots on both sides.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Considerations: While Jowar, Bajra, and Rice flour are gluten-free, Besan (gram flour) can sometimes contain traces of gluten. If you need a completely gluten-free version, substitute the besan with more rice flour or a gluten-free flour blend.
• Spice Level Adjustment: Feel free to adjust the amount of red chili powder to your liking. You can also add a pinch of black pepper for extra warmth.
• Festival Adaptations: These rotis are traditionally made during harvest festivals like Lohri and Makar Sankranti. They pair beautifully with sarson ka saag (mustard greens) and a dollop of white butter.

Serving Suggestions

Jowar-Bajra Roti is incredibly versatile. Here are a few ideas:

• With a simple dal (lentil soup) and a side of yogurt.
• Served with a spicy vegetable curry like Aloo Gobi (potato and cauliflower).
• Enjoyed with a dollop of white butter, a tangy pickle, or a fiery thecha (Maharashtrian chili garlic chutney).
• My family loves it with a hearty bowl of chole (chickpea curry)!

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for a day or two. To reheat, sprinkle with a little water and warm on a tawa or in a microwave.

FAQs

(1) What is the best way to knead the dough for Jowar-Bajra Roti?

Kneading is important! Use the heel of your hand to work the dough for about 5-7 minutes. This helps develop the gluten (even though we’re using gluten-free flours, the atta has some gluten) and creates a smoother texture.

(2) Can I make these rotis ahead of time?

You can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Just bring it to room temperature before rolling.

(3) What can I serve with Jowar-Bajra Roti besides the traditional accompaniments?

Anything you like! They’re great with non-vegetarian curries too. Try them with butter chicken or a spicy lamb curry.

(4) My roti is cracking while rolling – what am I doing wrong?

The dough is likely too dry. Add a little more water, one tablespoon at a time, and knead until it becomes more pliable.

(5) Can I use a rolling pin directly on the board instead of using a muslin cloth?

You can, but it’s much harder to prevent sticking. The muslin cloth really makes a difference, especially with these coarser flours.

(6) What are the health benefits of using a mix of flours like Jowar and Bajra?

Using a mix of flours provides a wider range of nutrients, including fiber, iron, calcium, and antioxidants. It’s a great way to boost the nutritional value of your meals!

Enjoy making these rotis! I hope they bring a little bit of Indian sunshine to your kitchen. Let me know how they turn out in the comments below!