Bajra Roti Recipe: A nutritious traditional north Indian roti made with bajra flour or pearl miller flour It is popular in Rajasthani cuisine and is typically served for lunch and dinner with dry curries or sabzi. It is generally popular among people who live in dry or hot climates because it is thought to cool the body and provide necessary supplements.
Bajra comes from the millet family and is gluten-free. The calories in bajra roti are 116 Kcal, which is slightly higher than the calories in whole wheat roti, which are 80 Kcal. However, the 3.2g protein content of bajra roti is nearly double that of whole wheat roti, which has only 1.6g protein per serving.
Step-by-step instructions for making Bajra roti. Bajra roti, also spelled bajra bhakri, is a gluten-free flatbread made from millet or bajra flour. Vegan and low-fat.
I make Jowar roti on occasion (sorghum flour flatbread). Some days, it’s rotis made with multigrain flour. I occasionally combine all of the flours and make rotis. Because rotis are a staple in my house, I make a variety of rotis using various millets.
Some days, I even make Ragi Roti (from finger millet flour). Millets are nutritious grains. So try to incorporate them into your diet.
Indian cuisine is primarily concerned with flatbread recipes made from grain flour or millet flour. Typically, the type of flour consumed is entirely determined by demographics and its characteristics. Bajra roti, or pearl millet roti, is a popular healthy roti recipe known for its health benefits.
I don’t have any preferences when it comes to gluten-free rotis, and I make them for both lunch and dinner. However, I have developed a special interest in millet recipes and flatbread recipes as a result of it. I’m especially interested in the health benefits that bajre ki roti has to offer. Because I dislike the taste of millet-based rotis and find them to be very pale. However, these are my children’s favourites, and he enjoys them with dry chutney powders or spice powders and thick yoghurt. He enjoys bajra roti for breakfast because it keeps him full until lunchtime, when he can eat something lighter. Personally, I prefer it with gravy-based curries such as paneer masala or aloo masala and peanut-based gravies.
They can also be served with any dal. They’d also go well with a good North Indian, Maharashtrian, or Gujarati vegetable or legume curry, such as usal or gutti vankaya kura, or a mixed sprouts curry recipe or ennegayi recipe.
The recipe for bajre ki roti is simple and can be made in no time, but there are some tips and suggestions. To begin, I demonstrated two methods for rolling the rotis in this recipe: with a rolling pin and by tapping it by hand. Beginners may struggle with bare hands, so I recommend using a rolling pin. Second, the roti must be thicker than a typical wheat-based roti or chapati. If you roll it too thin, it will crack and disintegrate. Finally, to flavour the roti dough, add finely chopped vegetables such as onions or leafy vegetables such as coriander, pudina, and dill leaves.
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Bajra Roti Recipe Card:
Bajra Roti Recipe
- 2 cups bajra atta / pearl millet flour / sajje hittu
- 1/2 tsp salt
- hot water (to knead)
- wheat flour (for dusting)
- To begin, combine 2 cup bajra atta and 1/2 teaspoon salt in a large mixing bowl.
- Add 1/2 cup hot water and begin kneading
- For at least 10 minutes, knead the soft dough.
- Because there is no gluten in the dough, add water as needed and knead thoroughly.
- Make a small ball of dough and knead it again.
- Dust with wheat flour and gently pat dry. As with paratha, you can roll the dough with a rolling pin.
- Pat the roti with both hands until it is as thin as possible. If the roti breaks, it indicates that it requires more kneading.
- Remove excess flour and place on a hot tawa.
- Spread water over the roti with your hand or a wet cloth, removing any excess dough.
- Wait until the water evaporates before flipping it over to the other side.
- Gently press and cook all sides.
- Finally, drizzle jaggery or curry over the bajra roti / sajje rotti.
- First and foremost, make sure to use fresh bajra flour; otherwise, it will break while preparing.
- Also, knead the dough thoroughly or the rotti will crack while being patted.
- Most importantly, if cracks appear while patting the roti, add some hot water and knead the dough further.
- Finally, bajra roti / sajje rotti recipe tastes better when patted with hands rather than rolled out.
Is bajra roti good for losing weight?
It contains essential nutrients such as protein, fibre, phosphorus, magnesium, and iron. When we asked nutritionist Rupali Dutta about this wonderful grain, she said, “Bajra is an excellent source of fibre, which not only aids in weight loss but also helps to prevent weight gain.”
Is bajra roti difficult to digest?
Because digestion is sluggish during the rainy season, eating high-fibre foods like bajra can help. It is high in insoluble fibre, which adds bulk to the stool and prevents constipation, which is common during this season. Bajra is high in magnesium, which promotes heart health.
Is bajra roti superior to jowar roti?
The millet family includes jowar and its close relative, bajra. Jowar reduces the risk of heart disease and cholesterol. It also has anti-cancer properties due to the presence of antioxidants and is high in protein, calcium, and iron.
Does bajra roti have carbs?
Carbs: 40 grams. Fiber: 2 grams. Sodium: 286 mg. Folate: 8% of the Daily Value (DV)
Can we eat bajra roti on a daily basis?
Bajra roti has become a healthy alternative to whole wheat rotis due to its high nutrient profile. Although the calories in bajra roti are slightly higher, the higher protein and essential nutrient content more than compensate, and it is highly recommended that you include it in your daily diet.
Which is superior, Ragi or Bajra?
According to India’s National Institute of Nutrition, 100 grammes of ragi contains 244mg calcium. As a result, experts say ragi is excellent for preventing osteoporosis and lowering the risk of fracture. Bajra, on the other hand, is high in phosphorus, which, along with calcium, aids in the formation of our bones.
Can we eat Bajra if we have diabetes
Bajra, you see, is high in fibre and takes a long time to digest. There is no abrupt increase in glucose levels. As a result, it is ideal for controlling blood sugar levels. Furthermore, bajra is high in magnesium, which has been linked to a lower risk of diabetes.
Is it safe to eat bajra roti thyroid?
Patients with hypothyroidism may be gluten sensitive and should avoid gluten-containing foods such as wheat, barley, and oats. However, cereals that are easily digestible, such as jawar and bajra, can be included.
Can I eat bajra roti on a Keto diet?
In addition to bajra, for keto diet for Indians, you can use split green gramme, turmeric powder, ghee, cumin seeds, and asafoetida to make this tasty and food thing.
It is not difficult for children or the elderly to eat and stay healthy.
Is it possible to eat bajra roti in the summer?
Bajra is an abbreviation for Bajra (Pearl Millet)
Bajra, a grain that has been cultivated in India since prehistoric times, is widely grown in the hot desert of Rajasthan. Less bajra, mixed with water to make bajra lassi, may be the power drink to have this summer. Iron, phosphates, and protein are abundant.
Is Jowar and Bajra the same thing?
Jowar is the Indian name for sorghum, an African cereal grain. White millet is another name for it. Bajra, also known as Black Millet or Pearl Millet, is one of the most widely grown millet varieties.
Is it difficult to digest Bajra?
Because of its high fibre content, it digests slowly and releases glucose at a slower rate than other foods. This aids in the long-term maintenance of healthy blood sugar levels.
Is Bajra warm or cold for the body?
According to Ayurveda, Bajra is sweet to the taste but becomes pungent after digestion, as well as dry and hot in nature. Traditional doctors recommend incorporating Bajra into one’s daily diet to balance the pitta and kapha doshas. This cereal grain’s hot potency, or virya nature, is praised for its numerous health benefits.
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