Rajasthani Bejar Roti (Multigrain)
Servings: 4 rotis
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Get ready to be transported to the colorful and delicious world of Rajasthani cuisine with the Bejar or Bejad Roti. A beloved staple known for its simple ingredients and unique flavors.
Ingredients
- 1/2 cup jowar (sorghum) flour
- 1/2 cup wheat flour
- 1/4 cup gram flour (besan)
- 1/2 tsp roasted cumin seeds (jeera)
- 1 tsp green chilli paste
- 2 tbsp chopped coriander leaves
- 1/2 tsp salt or to taste
- 1/2 cup warm buttermilk or as required
- Wheat flour for dusting
- Oil for cooking
Instructions
- To prepare the dough, in a large bowl mix together sorghum flour, wheat flour and besan.
- Add in the green chilli paste, roasted cumin seeds, salt to taste, and chopped coriander leaves. Mix well.
- Knead it into a soft dough using warm buttermilk as required. Keep aside.
- Divide it into 4 equal portions. Roll them out into 5" in diameter making sure it is not too thin. Use wheat flour for dusting so that the roti does not stick while rolling out.
- Heat a tawa or a griddle. Place the roti and cook on medium heat on both sides till it starts to colorize. Brush with oil and turn it over. Press it down a bit. Cook the roti on both sides until golden.
- The Rajasthani Sorghum Bejar Roti is ready to serve. Serve hot with raita and pickle.
Notes
- You can swap the wheat flour with sorghum flour for a gluten-free option.
- Ensure that the buttermilk is warm for softer rotis.
Video
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This post is part of #BlogchatterFoodFest.
This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Zariya Healings.
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June 14, 2024 @ 11:33 am
I’m not a roti person but this seems quite easy to make as a snack for kids also. Love your recipes, Madhu!
June 16, 2024 @ 9:11 am
I saw your reel for this. Thanks for tip on warm buttermilk, I will use jowar atta, as have given up on wheat due to the gluten.
June 18, 2024 @ 8:41 am
Warm butter milk will make it soft. Otherwise jowar roti is very difficult to make in softer version. We make it by boiling water and then adding flour to it. This recipe is simple yet look tempting.
June 18, 2024 @ 4:07 pm
Mam I am neither a much roti nor rice person, I love taking a little of both , but such rotis I will love to try with my mom’s homemade achar. Yummy…. or also can tae with Utterly Butterly delicious Amul 🙂
June 18, 2024 @ 9:50 pm
I’ve never heard of this roti and it sounds delicious. Buttermilk will give it a lovely flavour as well. Am definitely trying this soon. Seems perfect to pack for kids’ lunch.
June 19, 2024 @ 9:10 am
This roti mix is new to me, thank you for introducing me to sorghum too. Will try and see if it works out for me. I enjoy reading your recipes.
June 19, 2024 @ 1:08 pm
I love making and eating parathas but have never made them with a combination of flours jowar, besan and wheat. Will sure give it a try.
June 19, 2024 @ 9:46 pm
It sounds a bit like missi roti but the green chilli paste must be making it spicy. I would love to try it, Madhu ji. Thanks for sharing unique recipes from different states. Warm buttermilk for the dough sounds interesting as buttermilk is usually cool.
June 19, 2024 @ 10:39 pm
I might try swapping the wheat flour with sorghum flour and see how that variant tastes. As always, your recipe is so simple and healthy, I don’t hesitate to try it out
June 20, 2024 @ 11:32 am
This recipe is a fantastic guide for making a nutritious multigrain bread. The detailed step-by-step instructions make it easy to follow, even for beginners. The use of different flours like bajra, jowar, and whole wheat adds a unique flavour and health benefits. The tips on kneading the dough and cooking the rotis to perfection are particularly helpful. This recipe is a must-try
June 20, 2024 @ 5:00 pm
This multi grain roti sounds so wholesome, nutritious and delicious! Would definitely want to make them for my family.
June 20, 2024 @ 5:21 pm
I am not a roti person Madhu Ma’am, but my family loves rotis. I only have it once in a while. I really like the idea of using buttermilk to knead the dough and this rajasthani roti looks tasty n by the look I can say that it is really soft.
June 20, 2024 @ 10:08 pm
I am into healthier eating of late. So this is one more recipe to add to my kitty of to be prepared list.
Thanks for sharing
June 21, 2024 @ 7:56 pm
I love rotis, but i find it too tedious to make. I’ll try this. What’s the side dish for this?
June 21, 2024 @ 8:04 pm
I like how versatile this roti is. We can try different combinations of flours. I prefer this one though. So delicious.
June 21, 2024 @ 9:38 pm
As soon as I saw the paratha pic, I clicked to read this post. Other things being similar to the wheat+besan paratha, can you please tell me the importance of adding warm buttermilk here?
June 21, 2024 @ 9:44 pm
Raita and pickle as sides? Classic combo! These rotis are definitely meant for a satisfying meal.
June 23, 2024 @ 9:01 am
I usually make jowar roti with warm water, but I’ve never tried using buttermilk or green chili paste. I’m definitely going to try this version!
June 30, 2024 @ 5:18 pm
Its ingredients only remark of nutrition. A blend of all these flour has many nutritional benefits too. I too like blending many flours and cook paranthas. This parantha is very tempting. Will definitely cook this soon.
July 31, 2024 @ 11:05 am
This looks delicious! thanks for the tip of using warm buttermilk. passing this recipe on to my mom 🙂
August 24, 2024 @ 8:53 pm
It’s amazing how you share so many unique dishes from around the country!
September 16, 2024 @ 3:40 pm
Thank you so much Noor