Go Back

Methi Aloo Bajra Roti Recipe - #BreadBakers

Course Flat Bread
Cuisine Indian
Servings 2 Persons


  • Potatoes - 2 medium sized
  • Kasoori Methi - 2 tbs
  • Salt - to taste
  • Oil-1 tsp
  • Cumin Seeds -1 /2 tsp
  • Red Chilly Powder-1 /2 tsp
  • Coriander Powder - 1/2 tsp
  • Turmeric Powder - 1/4 tsp
  • Bajra Flour - 100 gm


  • Boil potatoes, peel skin and cut them into cubes.
  • In a pan, heat oil and add cumin.
  • When they crackle, add in the red chilly powder, coriander powder, turmeric powder and kasuri methi.
  • Add in the potatoes and stir to coat the potatoes evenly with the spice.
  • Add salt to taste and fry for a minute or two on low flame.
  • Remove from flame and cool completely.
  • MAsh the potatoes using a potato masher and add the bajra flour to the potato mixture.
  • Knead to form a soft dough. You won't need water because the potatoes will bring the dough together. If you feel that it is dry, then add a tsp or two of water. 
  • Divide the dough into equal portions.
  • Place each portion between thin oiled plastic sheets or parchment papers, roll into thin circle.
  • You can even trim the edges if you need a neat finish.
  • Heat a tawa, place the rolled roti on it and cook both sides drizzling a little oil.
  • Once both the sides are uniformly browned, remove from tawa and serve hot along with some sliced onions or a cup of yogurt.