Bajra na Rotla

Bajra na Rotla

 

Rustic millet flatbreads — earthy, warm, and deeply rooted in Bohra agrarian traditions

Yields: 6 rotlas | Total Time: 45 minutes

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Cultural Notes

These coarse, hearty flatbreads made from bajra (pearl millet) flour are a winter staple. Bajra na Rotla traces its origins to the dry regions of Gujarat and Saurashtra, where pearl millet was one of the few resilient crops that could withstand arid soil and harsh climates. For us Bohras, especially in rural Kathiawar, bajra wasn’t just a grain — it was a lifeline during winter months when rice was scarce and wheat expensive.

These rotlas were traditionally made by pressing dough by hand, without a rolling pin, reflecting the simplicity of village cooking. Women would pat the rotlas directly onto a khapdi (stone or clay griddle) or on their palms and cook them on open fires. This flatbread was not just nourishment but also comfort, rich in warmth and energy, making it ideal for the colder season. It’s often served during chhuto (evening meals) with a smear of ghee, freshly churned butter (loni), or jaggery to fuel long nights and hard labour.

This humble dish represents survival, tradition, and rural sustainability, passed down generationally as a staple in Bohra households, especially as part of a meal with Lilu Lasan Chutney, garlic ras, or even curd. To date, in Saurashtra, many of them crumble it with Siraman (Milk and Chilkawali Khichdi)

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Ingredients

• 2 cups bajra (pearl millet) flour

• Warm water, as needed (about 1 cup)

• Salt, to taste

• Ghee or white butter, for serving

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Method

1. Prepare the Dough:

   • In a wide bowl or parat, add bajra flour and salt.

   • Gradually add warm water, a little at a time, and begin mixing with your fingers.

   • Knead into a soft but firm dough. Bajra flour lacks gluten, so it will feel different from wheat dough — slightly crumbly but pliable when pressed firmly.

2. Portion and Shape:

   • Divide the dough into 6 equal balls.

   • Dust your palm and a flat surface with a little bajra flour.

   • Pat each ball by hand into a thick disc, about 5–6 inches in diameter and ½ inch thick. You may also press it between two sheets of plastic or banana leaf if preferred.

3. Cook the Rotla:

   • Heat a heavy tava or cast-iron skillet on medium heat.

   • Gently place the rotla on the tava and cook one side for 1–2 minutes.

   • Flip and cook the other side, pressing gently with a cloth or flat spatula to encourage even cooking and puffing.

   • Once brown spots appear and the rotla starts to puff, remove from heat.

4. Serve Hot:

   • Apply a generous spoon of ghee or white butter on each hot rotla.

   • Serve immediately with jaggery, chutney, garlic ras, or yogurt.

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Chef’s Notes

• Bajra flour spoils quickly — always use fresh flour for best taste and softness.

• Rotlas must be eaten hot; they harden upon cooling due to the lack of gluten.

• To make rotlas softer, some add a tablespoon of wheat flour — though purists avoid this.

• These pair excellently with lasan ni chutney, curd, karela shaak, or ringna no olo (baingan bharta).