Spiced Bajra Roti with Garlic Chili Oil Drizzle

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Nutty bajra flour flatbreads infused with cumin and ajwain, served with a fragrant garlic chili oil to elevate the rustic flavors. This indian-inspired vegetarian (gluten free) ready in about 40 minutes pairs bajra (pearl millet) flour, warm water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 25 min Cook: 15 min Serves 6 Indian cuisine 150 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a large mixing bowl, combine 2 cups bajra flour, 1 tsp salt, 1 tsp cumin seeds, and 1/2 tsp ajwain seeds. Gradually add 1 cup warm water while mixing with your hand until a soft but firm dough forms. Cover the dough and let it rest for 20 minutes.
  2. Step 2: Divide the dough into 6 equal balls. Dust a clean surface with bajra flour and roll each ball into an 8-inch thin circle using a rolling pin, being careful as bajra dough is fragile.
  3. Step 3: Heat a cast iron skillet or tava over medium-high heat until hot. Cook each roti for 1-2 minutes on one side until brown spots appear, then flip and cook the other side for 1-2 minutes. Press gently with a spatula to help puffing.
  4. Step 4: Meanwhile, heat 2 tbsp oil in a small pan over medium heat. Add 4 thinly sliced garlic cloves and 1/2 tsp red chili flakes. Sauté for 1 minute until garlic is golden and fragrant, being careful not to burn.
  5. Step 5: Drizzle the garlic chili oil over the cooked bajra rotis before serving warm with yogurt or chutney.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Spiced Bajra Roti with Garlic Chili Oil Drizzle take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spiced Bajra Roti with Garlic Chili Oil Drizzle?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bajra (pearl millet) flour from drying out.

Can I substitute ingredients in Spiced Bajra Roti with Garlic Chili Oil Drizzle?

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 Spiced Bajra Roti with Garlic Chili Oil Drizzle 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 Spiced Bajra Roti with Garlic Chili Oil Drizzle gluten free?

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

Related recipes