Cumin-Spiced Bajra Roti with Garlic Ghee Spread

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Whole millet flatbreads infused with toasted cumin seeds, served warm with a rich garlic ghee spread, a rustic staple from Gujarat. This indian (gluten free, vegetarian) ready in about 35 minutes blends bajra flour (pearl millet flour), to 1.25 cups warm water, cumin seeds into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 6 Indian cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Dry roast 1 tbsp cumin seeds in a pan over medium heat for 2 minutes until fragrant and slightly darkened. Let cool, then crush lightly with a mortar and pestle.
  2. Step 2: In a large mixing bowl, combine 2 cups bajra flour, the crushed cumin seeds, and 1/2 tsp salt. Gradually add 1 to 1.25 cups warm water, kneading to form a soft but firm dough. Cover and rest for 15 minutes.
  3. Step 3: Meanwhile, melt 3 tbsp ghee in a small pan over low heat. Add 3 finely minced garlic cloves and sauté gently for 2 minutes until aromatic but not browned. Remove from heat and set aside.
  4. Step 4: Divide the dough into 6 equal balls. On a clean surface, dust with bajra flour and roll each ball into a thin 6-inch diameter circle.
  5. Step 5: Heat a cast iron skillet over medium-high heat. Cook each roti for about 1-2 minutes on each side, pressing gently with a spatula until light brown spots appear and the roti is cooked through.
  6. Step 6: Brush each hot roti generously with the garlic ghee spread before serving alongside vegetable curries or chutneys.

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Frequently asked questions

How long does Cumin-Spiced Bajra Roti with Garlic Ghee Spread take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Cumin-Spiced Bajra Roti with Garlic Ghee Spread?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Cumin-Spiced Bajra Roti with Garlic Ghee Spread?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cumin-Spiced Bajra Roti with Garlic Ghee Spread for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cumin-Spiced Bajra Roti with Garlic Ghee Spread gluten free?

Yes — this recipe is tagged gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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