Stuffed Bajra Roti (Bharela Rotla)

Here are my stuffed bajra rotla, made with a warming methi and green garlic stuffing. I share plenty of tips on how I make perfect bharela rotla without any cracks. It's a comforting winter recipe that celebrates seasonal vegetables.

Note – This recipe has been updated from the archives – first published on 25th of August 2013. I’ve added new images and helpful content.

Bajri na rotla are a winter staple in our household, especially once the weather turns cold. My mum makes them often along with comforting ringan bateta nu shaak or rustic and smoky baingan bharta. On some days she pairs them with Dahi waro oro as a part of kathiyawadi meal, while spring onion kadhi is a favourite during winter months.

This time, we had some leftover green garlic from making surti undhiyu, and she decided to turn them into bharela rotla.

These stuffed rotla — bharela meaning filled in Gujarati — are made by sautéing green garlic, spring onions, and methi in ghee (or oil), then sealing the mixture inside bajra dough. The flavours are rustic yet homely, and the filling keeps the rotla soft and satisfying. Needless to say, the whole family requested that these become a regular feature every winter!

I love bharela rotla for lunch with Gujarati lasan ni chutney and plain yogurt but I think chundo or apple murrabo would work too. For dinner, add to a Gujarati thali with khichdi and Gujarati kadhi.

I’ve included all the essential techniques I learned from my mum, so you can make bharela rotla the way they’re traditionally prepared in Gujarat, with confidence.

How to make it step by step

Filling

Heat oil or ghee in a pan. Use as little oil as possible to keep the stuffing dry.

Add cumin seeds and allow to sizzle. Once sizzling, add hing and the white parts of the spring onion and green garlic.

Saute and keep stirring continuously to prevent the mixture burning, however keep the flame on medium heat. This is especially important as we have used less oil.

Add ginger and chillies, then chopped methi, spinach, green parts of spring onion and green garlic and coriander. Add a pinch of turmeric and ground cumin and coriander. Cook until the methi mixture dries out a little.

Transfer the mixture into another bowl, allow to cool to room temperature. Only add salt once the mixture is cooled down.

Tip - if using frozen green garlic thaw before adding it.

Rotla

Place the bajri flour in a wide bowl and add salt. Gradually add hot water and bring the dough together using your fingers.

Divide the dough into equal portions and roll each into a smooth ball. Keep them covered with a damp cloth to prevent drying out. Bajri dough dries quickly, so only work with one portion at a time.

Once the dough comes together, knead it gently while it’s still warm, using the heel of your hand approximately 3 minutes. Kneading warm helps prevent large cracking and makes rolling much easier later.

Take one dough ball and gently flatten it in your palm to form a thick disc. Place a spoonful of the prepared stuffing in the centre.

Tip: Don’t overfill — too much stuffing can cause the rotla to tear while shaping.

Carefully bring the edges of the dough up and over the filling, pinching to seal and enclosing the stuffing completely.

Tip: If cracks appear, lightly dampen your fingers and smooth them out.

Lightly dust the sealed dough ball with bajri flour and very gently flatten it using your palms or a rolling pin.

Tip: Press from the centre outwards, rotating as you go, to avoid breaking the edges.

Continue rolling gently until you have a thick, even rotla.

Tip: Bharela rotla are traditionally thicker than regular rotla — avoid rolling them too thin.

Heat a heavy tava over medium-high heat for a couple of minutes. Place the rolled rotla onto the hot surface and let it cook until bubbles appear on the surface. Flip and cook the other side until brown spots form.

Tip: Resist pressing too hard — gentle pressure is enough to help it cook evenly.

Remove from the tava and serve hot. If desired, brush lightly with ghee before serving.

Tip: Bharela rotla are best enjoyed straight off the tava, while they’re soft.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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