Bajra, also known as pearl millet, is a highly nutritious grain that has been a staple in many Indian households for centuries. In regions like Rajasthan, Gujarat, and Maharashtra, Bajra Roti (also called Bajre ki Roti) is a common accompaniment to meals. This gluten-free flatbread is not only healthy but also packed with fiber, protein, and essential nutrients like magnesium, iron, and calcium, making it perfect for those seeking wholesome alternatives to wheat.
Bajra roti is a great option for:
- Its high fiber content helps in maintaining steady blood sugar levels.
- The grain is low in calories and keeps you full for a long time, curbing overeating.
- Bajra’s rich fiber content aids in better digestion and prevents constipation.
Health Benefits:
- Bajra contains magnesium, which helps reduce blood pressure and is good for heart health.
- A fantastic alternative for those with gluten intolerance.
- Bajra contains antioxidants that help detoxify the body and improve overall immunity.
Ingredients:
- Bajra Flour - 2 Cups
- Water - 1½ cups
- Salt - ½ tsp.
Method:
- In a vessel, boil water with salt.
- Now add the bajra flour and mix vigourously so that no lumps are formed and the mixture thickens and looks like chapathi dough and it should be softer.
- Now cover and cook for 2 minutes.
- Remove from heat and transfer the dough to a plate and let it cool.
- Once it is cool enough to touch, knead it well keeping in a floured surface.
- Now pinch small balls out of the dough and flatten each ball slightly between your palms.
- Place the dough balls on floured surface and using your fingers spread it out even as you smooth the edges using your other hand. Keep doing this till the roti is about 8" in diameter.
- Then take a rolling pin and roll out thin rotis.
- Heat a tawa and place the rolled out roti on the hot tawa.
- Cook on both the sides.
- Serve hot with butter and pickle of your choice.
Tips for Making Perfect Bajra Roti:
- Kneading with hot water makes the dough more pliable.
- If you find it challenging to roll out bajra rotis, mixing a small portion of whole wheat flour helps bind the dough better, making the roti easier to handle.
- Bajra rotis tend to become hard as they cool, so it’s best to serve them immediately after cooking.
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