Since the Amazon’s Diwali sale was on, I bought quite some cookbooks at whopping discounts last night. Well, I tell myself this is the last haul every single time, but eventually succumb to temptations the next time I see good books.
One of those books was Tarla Dalal’s Rotis and Subzis. And this beautiful multigrain roti from the Table of contents caught by eye. Bejar / Bejad Roti is a traditional, multigrain flatbread from the state of Rajasthan in western India. Made with 3 flours, namely whole Wheat flour, Jowar ( Pearl Millet ) Flour and Besan ( Chickpea Flour ), it is a really nutritious alternative to regular whole wheat rotis.
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Bejar Roti – a traditional Rajasthani multi grain flat bread / roti made with a mix of wheat, jowar and besan flours in 2:2:1 proportions and seasoned with green chilli paste, whole roasted cumin, salt and chopped coriander. The recipe is from @tarladalal's cookbook Rotis and Subzis that I bought last night ( It was a steal. 60 bucks. Yes, seriously. ) Normally, I prefer not torturing people with ordinary day-to-day food pics, however I think this is an excellent start for people who want to make a switch to #glutenfree millet flours, especially who have never tried millet flours before. This would be a perfect gradual transition instead of a shock. We will be having it with sprouted Moong Curry and Raita tonight as a cookbook warming ceremony! 😉 P.S. A quick Google search tells me that this may or may not be the authentic recipe for Bejar/Bejad Roti. One variant uses barley flour and besan, another one is exactly like Tarla Dalal's recipe and a third say it uses 5 flours, 2 more in addition to the ones mentioned above. If you are Rajasthani or have authentic and accurate knowledge about this, please feel free to correct me and enlighten me. It will be an invaluable help. I am always up for improvement! ☺☺ #bejar #roti #multigrain #flatbreads #tarladalalrecipe #everydaycooking #wholewheat #jowar #littlemillet #besan #chickpeaflour #vegetarian #vegan #whatvegetarianseat #whatsonmyplate #paleo #tarladalal #rajasthanicuisine
What I really like about this recipe if that, it is wholesome and a perfect initiation into the millet world if you haven’t tried millets before and want to make a switch.
A quick Google search tells me that this may or may not be the authentic recipe for Bejar/Bejad Roti. One variant uses barley flour and besan, another one is exactly like Tarla Dalal’s recipe and a third say it uses 5 flours, 2 more in addition to the ones mentioned above. If you are Rajasthani or have authentic and accurate knowledge about this, please feel free to correct me and enlighten me. It will be an invaluable help. I am always up for improvement! ☺☺
I have scaled the recipe to make 3 rotis. You can view the original recipe here.
- 1/4 cup whole wheat flour
- 1/4 cup jowar / pearl millet flour
- 1/8 cup or 4 tbsp besan / Bengal gram flour / chickpea flour
- 1 tsp roasted cumin seeds
- 1/2 tsp ginger green chilli paste
- 2 tbsp finely chopped coriander
- salt to taste
- whole wheat flour / rice flour for rolling
- oil for cooking
- Mix and sieve all the flours in a bowl. This is optional you can skip it, but it will give a slight airiness to the dough. Mix rest the ingredients and knead into a soft dough using enough lukewarm water.
- Add about a tsp of oil and knead into a smooth finished dough ball. You can do this portion of the recipe the previous night, or a day in advance. If you want to store the dough, cover with cling wrap or a damp kitchen towel and store in an air tight container in the refrigerator.
- Divide the dough into 3 equal portions and make lemon sized, smooth balls. Flatten each of them slightly and dip into some dry flour. Roll out one portion into a circle of 5-6 inches diameter, using a little whole wheat flour for rolling.
- Heat a non-stick tava / skillet / griddle. Grease it lightly using a little oil.
- Place one roti on the skillet once warm. Cook on a low flame till faint, light brown spots appear. Flip, turn the heat to medium to high and cook on the other side till it also has light brown spots.
- Now apply about 1/2 to 1 tsp of oil on the roti, flip and roast it well on both sides.
- Take it off the griddle and store in a thermally insulated box or a cloth line bowl. Repeat the process with the remaining dough balls.
- Serve hot with a curry of your choice.