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Kambu Roti

Kambu Roti

Kambu roti which is also known as Bajra Roti or Pearl Millet Roti dish is a healthy conventional North Indian roti dish made with bajra flour or pearl millet flour. It is particularly made in Rajasthani cuisines and generally served with dry curries or sabzi for lunch and dinner. It is popular at the dry or hot climate demographics because it is considered to cool off the body and supply required supplements.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Indian
Servings 10


  • 2 Cups Bajra flour
  • 1 Cup wheat flour
  • ½ tsp salt
  • 1 ¼ cup water
  • 1 tbsp oil
  • Oil


For The Dough

  • In a blending bowl, take bajra(Kambu) flour and whole wheat flour.
  • Add salt and gradually add water.
  • Knead the flour into a firm dough.
  • Apply oil, knead again, cover tightly & keep aside for 15 minutes. You can avoid resting time in a hurry.
  • Tip: To make things easier, you can also use wet grinder for kneading process. Kneading process will be very smooth in wet grinder as compared to manual kneading. If you are looking for wet grinders, November Culture has researched and rounded up a list of the best wet grinders for you to choose from.

For The Roti

  • Take a huge lemon size ball from the dough.
  • Dust with wheat flour, roll into chapati as thin as possible.
  • Heat a roti tawa, position the rolled chapati on hot tawa.
  • Cook the bottom for 2 minutes and flip it.
  • Press with the spoon slightly, and roast both the sides up until golden spots appear.
  • Now apply oil/ghee on both sides and roast for two more minutes.
  • When dark brown spots appear, the roti is cooked.
  • Remove from the pan and store in a hot box.
  • Serve hot with any spicy veg or non-veg gravy-like Paneer lababdar or Kadai chicken gravy.