Bajra Gur Ki Roti

By Jaishree Khanna

Some recipes stay with us not only because of their taste, but because of the love with which they were first made for us.

This Bajra Gur Ki Roti is one such recipe for me.

I learned it from my mother-in-law, and every time I make it now, it brings back a flood of emotions and memories from the early days of my marriage.

When I first went to my in-laws’ home as a new bride, this was the very first thing my mother-in-law made for me with her own hands.

She was battling cancer then and was already very weak, nearing the final phase of her life. Yet, despite her fragile health, she gathered all her remaining strength to step into the kitchen and prepare this simple winter delicacy for me – a quiet gesture of love and acceptance as she welcomed me into her home and family.

In many ways, it was her last visit to the kitchen.

And perhaps that is why this recipe feels so deeply emotional to me even today.

Every winter, when I prepare these rotis for my family, I remember her warmth, her kindness and the silent affection hidden inside that one lovingly made roti. Over the years, it has become a much-loved family favourite during the colder months.

Traditionally made in Punjab during winters, Bajra Gur Ki Roti is wholesome, nourishing and wonderfully comforting – perfect with a hot cup of tea or coffee on chilly evenings.

Here is the recipe exactly the way I learned it from her.

Preparation Time

30–45 minutes

Ingredients

• 1 cup bajra (pearl millet) flour
• ⅓ cup whole wheat flour
• ½ cup jaggery
• 1 tbsp sesame seeds
• Water, enough to dissolve the jaggery
• A pinch of salt
• Desi ghee, for frying

Method

1. Add the jaggery to water and heat it on a medium flame until it dissolves completely.
2. Switch off the flame and keep the jaggery water aside while still warm.
3. In a large bowl, mix together the bajra flour, whole wheat flour, sesame seeds and a pinch of salt.
4. Gradually add the warm jaggery water little by little and knead into a medium-soft dough.
5. Rub the dough well with the palm of your hand to make it smooth.
6. Divide the dough into medium-sized balls and gently roll them into flat discs about ¼ inch thick and approximately 4 inches in diameter.
7. Heat a tawa on low flame and place the rotis on it.
8. Cook slowly, applying desi ghee on both sides until fully cooked.

The final texture should be slightly firm and crisp around the edges – almost like a rustic biscuit that gently breaks as you eat it.

Serve hot with a dollop of butter and a steaming cup of tea.

A Little Note

This recipe serves about 3–4 people.

And like many winter recipes passed down through generations, it brings not just warmth to the body, but comfort to the heart as well.