Reviews for recipe Bajra Roti
Bajra Roti
5
 on 11 Nov 21 07:00 PM


I tried this recipe for the first time! I found the rolling difficult as the Bajra sticks to the surface and is difficult to remove. Also, getting a round shape as in your pictures is so difficult due to the sticking.
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Tarla Dalal    hi, it will surely come with practice and yes these doughs are difficult to roll.
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12 Nov 21 12:18 PM
Bajra Roti
5
 on 03 Nov 21 08:14 AM


Hi, This recipe is easy and I’m looking forward to making it. Would it be okay to add some oil, about a tablespoon or so, in the flour and then bind it with the spices and coriander? Thanks so much.
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Tarla Dalal    Thank you for the feedback. You can try other recipes like https://www.tarladalal.com/bajra-peas-roti-low-acidity-recipe-22359r and https://www.tarladalal.com/bajra-aloo-ki-roti-3015r. Please keep reviewing recipes and articles you love.
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10 Nov 21 03:04 PM
Bajra Roti
5
 on 02 Jan 19 01:29 PM


Pls can you tell me the version of of bajri roti that can be stored in freezer for overseas students. I remember my granny making the version below for our travels: Bajri atta kneaded with sweetened warm milk & roasted on slow temperature. Pls let me know your answer.
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Tarla Dalal    Hi Nita, We do not know but, to the best of our knowledge, any flatbread made using bajra flour needs to be consumed on the same day to enjoy the perfect flavour and texture.
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03 Jan 19 03:47 PM
Bajra Roti
4
 on 14 Aug 14 12:32 PM


Traditional Rajasthani recipe. The dough for this type of roti is generally soft and hence it can be made by patting the dough using your fingers or by using a rolling pin as one finds comfortable. Tastes good with any subzi or even with just curd.

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