Rajagaro Bakri

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • 1 heaped cup rajagaro flour (amaranth flour)
  • 3/4 tsp minced green chillies or 1 tsp minced jalapeno pepper
  • 1 tsp salt
  • 1 tsp oil
  • 1/4 tsp jeera
  • 1 tbsp oil
  • Rice flour (a little for rolling to make it crisp)
  • 1/2 cup water

How to Make Rajagaro Bakri

  • Combine rajagaro flour, jeera powder, salt, chillis and 1 tbsp oil. Gradually add water and mix with your fingers.
  • Knead dough with the palm of your hand for a few minutes, getting the flour off the bottom of the bowl as you knead.
  • When you have kneaded it well, put on a rolling surface and roll dough with a small rolling pin.
  • Roll out the bakri (roti).
  • Heat a non-stick pan to medium temperature.
  • Spray with cooking spray or use a tiny amount of oil on tava.
  • Cook one side on hot tava until the roti turns a slight pinkish tint and some air bubbles form and brown spots appear.
  • Do not turn too soon or too often.
  • After turning, brush a tiny amount of oil on the cooked side with the back of your spoon.
  • Turn when the second side has browned a little, brush a tiny bit of oil on it and transfer to a serving dish.
  • These are best cooked one at a time and served when hot and chewy.