Bajra Cauliflower Roti


  • Grated cauliflower 3/4 cup
  • Bajra (black millet) flour 1/2 cup
  • Finely chopped spring onions whites 1 1/2 tbsp
  • Finely chopped spring onion greens 1 1/2 tbsp
  • Finely chopped coriander (dhania) 2 tbsp
  • Ginger-green chilli paste 1/2 tsp
  • Grated garlic (lehsun) 1/2 tsp
  • Salt to taste

Other Ingredients

  • Bajra (black millet) flour for dusting



  • Combine all the ingredients and knead into soft-smooth dough, using enough water.
  • Divide the dough into 6 equal portions.
  • Roll out one portion of the dough into a circle of 100 mm. (4") diameter.
  • Place the roti on the non-stick tava (griddle). Turnover in a few seconds.
  • Cook the other side for a few more seconds.
  • Lift the roti with a pair of flat tongs and roast on over an open flame till brown spots appear on both the sides.
  • Repeat with the remaining portions to make 5 more roti.
  • Serve hot.

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