Bajra Jowar Ragi Roti

A simple everyday millet roti made with equal parts bajra, jowar and ragi flour. The dough is made with hot water, rolled like a regular roti and topped with pumpkin seeds. Serve it hot with ghee and a spicy tomato garlic chutney.

Course Main Course

Cuisine Indian, Millet

Keyword bajra jowar ragi roti, millet roti recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings Rotis

Calories 138kcal

Author Puja

Equipment

Ingredients

1 1/2 cups mixed bajra jowar and ragi flour (equal parts of each)
1/2 teaspoon salt
1 teaspoon ghee
About 1 1/4 cups water or as needed
2 to 3 tablespoons pumpkin seeds
Ghee for serving

Instructions

Add the water, salt and ghee to a pan and bring it to a boil.
Once the water is boiling, add the mixed bajra, jowar and ragi flour. Mix well with a spatula until the flour absorbs the water and comes together.
Turn off the heat, cover the pan and let the mixture rest for a few minutes.
When it is cool enough to handle, move the mixture to a parat. Knead well with your hands into a soft dough.
Divide the dough into 6 equal portions and shape each one into a ball.
Roll one ball gently, like a regular roti.
Sprinkle a few pumpkin seeds on top and press them lightly into the dough.
Heat a tawa and place the roti on it carefully.
Cook on medium heat until the bottom is done. Flip and cook the other side until light brown spots appear.
If you like, cook it directly over the flame for a few seconds for a slightly roasted flavour.
Brush with ghee and serve hot with tomato garlic chutney.

Notes

The dough should be soft and well hydrated.

Millet flours have no gluten, so it is more delicate than wheat roti dough.

A few small cracks around the edges are normal.

The roti does not need to be perfectly round.

If the dough is hard to roll, place it between two sheets of parchment paper and press it gently into shape. This is optional.

To make the flour mix, combine equal parts bajra, jowar and ragi flour (I mix 1/2 kg of each) and store it in a container.

For this recipe, use 1 1/2 cups of the mix. Press the pumpkin seeds in gently so they stay on while cooking.

Nutrition