bajra kand roti recipe | black millet purple yam paratha | pearl millet gluten free flatbread |
by Tarla Dalal
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Bajra flour combined with purple yam, curds and garlic paste makes an interesting variation to plain bajra rotis which we often eat. Protein and iron are two important nutrients provided by these rotis. Like all bajra rotis, they tend to get chewy if they are served cold without a brushing of ghee. So serve these hot to avoid the use of ghee or butter for brushing.
Main Procedure- Combine all the ingredients and knead into a soft dough using water only if required.
- Divide the dough into 7 equal portions.
- Roll out each portion into a circle of 125 mm. (5") diameter.
- Cook each roti on a tava (griddle) on both sides till brown spots appear.
- Serve hot.
Bajra Kand Rotis recipe with step by step photos
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what is bajra kand roti recipe made of ? See below image of list of ingredients of bajra kand roti recipe.
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Chop the kand into large chunks and pressure cook with enough water for 3 whistles. Let it cool completely before opening the lid.
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Let the cooked kand cool slightly, then use a knife to gently scrape away the loosened peels.
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After peeling the kand, grate it with a box grater . Use the grated kand throughout your recipe as needed.
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In a bowl put 1 cup bajra (black millet) flour. Bajra flour is a staple food in many parts of India, particularly in arid and semi-arid regions. It's a readily available, affordable, and nutritious grain that forms the base of many traditional dishes, including bajra kand roti.
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Add 1/2 cup purple yam (kand), boiled, peeled and grated. Purple yam has a slightly sweet and earthy flavor that can complement the savory taste of bajra flour. It adds a subtle sweetness without overpowering the other ingredients. The antioxidant anthocyanin is the key element in Kand which will help fight the free radicals produced due to stress and pollution.
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Add 1/4 cup low fat curds (dahi). Bajra flour, like most millet flours, is naturally gluten-free. Curds act as a binding agent in the dough, helping to hold the ingredients together and prevent the roti from becoming crumbly.
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Add 1/2 tsp garlic (lehsun) paste. Garlic adds a robust, savory, and slightly pungent flavor to the roti. This complements the earthy taste of bajra flour (pearl millet flour) and creates a more complex and interesting flavor profile.
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Add 1/2 tsp ginger-green chilli paste. Ginger and green chillies together create a unique and flavorful combination. Ginger adds a warm, slightly sweet, and peppery flavor, while green chillies provide a touch of heat. This combination complements the earthy taste of bajra flour (pearl millet flour) and elevates the overall flavor profile of the roti.
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Add 1/2 tsp fennel seeds (saunf). Fennel seeds have a warm, slightly sweet, and licorice-like aroma that adds a unique and pleasant flavor to the bajra kand roti. This complements the earthy taste of pearl millet flour (bajra) and creates a more interesting and complex flavor profile.
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Add salt to taste. We added 1/2 tsp salt.
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Add 1/4 cup water to make a soft dough.
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Knead into a soft dough.
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To make bajra kand roti recipe | black millet purple yam paratha | pearl millet gluten free flatbread | divide the dough into 7 equal portions.
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Roll out each portion into a circle of 125 mm. (5") diameter.
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Cook each roti on a tava (griddle).
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Cook each roti using a little oil.
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Both sides till brown spots appear.
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Serve bajra kand roti recipe | black millet purple yam paratha | pearl millet gluten free flatbread | hot.
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In a bowl put 1 cup bajra (black millet) flour. Bajra flour is a staple food in many parts of India, particularly in arid and semi-arid regions. It's a readily available, affordable, and nutritious grain that forms the base of many traditional dishes, including bajra kand roti.
![]()
-
Add 1/2 cup purple yam (kand), boiled, peeled and grated. Purple yam has a slightly sweet and earthy flavor that can complement the savory taste of bajra flour. It adds a subtle sweetness without overpowering the other ingredients. The antioxidant anthocyanin is the key element in Kand which will help fight the free radicals produced due to stress and pollution.
![]()
-
Add 1/4 cup low fat curds (dahi). Bajra flour, like most millet flours, is naturally gluten-free. Curds act as a binding agent in the dough, helping to hold the ingredients together and prevent the roti from becoming crumbly.
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Accompaniments
Nutrient values (Abbrv) per serving
Energy | 68 cal |
Protein | 2 g |
Carbohydrates | 11.8 g |
Fiber | 1.9 g |
Fat | 1.4 g |
Cholesterol | 0 mg |
Sodium | 5.8 mg |
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6 FAVOURABLE REVIEWS
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Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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