Sogra is a staple food of Rajasthani that is made instantly and preferably during winters in Rajasthan. It is made from bajra flour and served with a lot of ghee, jaggery and curries. This helps in increasing body temperature and boost immunity which is highly required during winters.
1 cup of bajra flour or pearl millet flour
1 tsp salt
1/2 cup of water
2 tbsp of ghee
1. Take some bajra flour and sieve it through to get rid of any limps or granular particles.
2. In a kneading dough, take some bajra flour and add salt to it. Next, add some water gradually and knead into a soft dough. Keep in mind that bajra requires more kneading that whole wheat.
3. Once the dough is ready, roll it into a ball with your hands and flatten them between your palms to make a medium thick bread/roti. Place it on the tava and roast it. Once slightly roasted on one side, flip it over and roast the other side.
4. Once both the sides are slighly roasted, take it off the tawa and roast it directly on stove fire till it is cripsy and cooked. Serve with los of ghee on top with jaggery and curry.
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