Soft methi bajra rotis are a nourishing winter flatbread made with pearl millet flour and fresh fenugreek leaves. Naturally gluten-free and rich in fibre, these rotis stay soft when cooked correctly and pair well with simple dals, yoghurt or seasonal vegetable curries for everyday meals.
Ingredients
UNITSIngredients
1½ cupsBajra (pearl millet) flour (For the Roti Dough)
Wash the methi leaves thoroughly to remove any grit. Drain well and finely chop them. Fresh methi adds aroma, mild bitterness and moisture to the dough, which is essential when working with bajra flour that tends to dry out quickly.
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Step 2: Mix The Dry Ingredients
In a wide bowl, add bajra flour, salt, cumin seeds and carom seeds. Mix well so the spices distribute evenly. These seeds add warmth and aid digestion, making the rotis lighter on the stomach during the winter months.
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Step 3: Add Methi And Fat
Add the chopped methi leaves and oil or ghee to the flour mixture. Rub gently using fingertips so the greens release moisture and coat the flour. This step improves binding and helps achieve softer rotis.
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Step 4: Knead Into A Soft Dough
Gradually add warm water, a little at a time, and knead gently. Bajra dough does not require heavy kneading; instead, it should be pressed together into a soft, pliable dough. Avoid adding too much water at once, as the dough can become sticky.
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Step 5: Rest The Dough
Cover the dough and let it rest briefly. This allows the flour to hydrate fully and makes rolling easier. Resting also helps the methi infuse its flavour evenly through the dough.
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Step 6: Shape The Rotis
Divide the dough into equal portions. Dust lightly with dry bajra flour and gently flatten each portion using your palms. Roll carefully into medium-thick rotis. Bajra rotis are best rolled slightly thicker to prevent cracking.
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Step 7: Heat The Tawa
Heat a heavy tawa or flat pan over medium heat. Ensure it is evenly hot before placing the roti. A well-heated surface ensures even cooking and prevents sticking.
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Step 8: Cook The Roti
Place the rolled roti on the hot tawa. Cook until bubbles appear and the underside develops light brown spots. Flip and cook the other side. Press gently with a cloth or spatula to help it puff slightly.
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Step 9: Roast With Ghee
Drizzle ghee or oil on both sides and roast until evenly cooked and lightly crisp on the surface. Remove from heat and keep covered to retain softness.
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Step 10: Serve Warm
Serve the rotis hot for the best texture and flavour. Bajra rotis tend to firm up as they cool, so keeping them covered is essential.
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