Bajra is a storehouse of nutrition. According to fitness expert Rujuta Diwekar, winter is the best time to enjoy a hearty meal of bajra roti/bajra bhakri. It helps to beat the winter chills. It also keeps you energetic throughout the day. Bajra is rich in proteins and is a good source of iron and moderate amounts of calcium. Bajra roti goes well with vegetarian dishes like stuffed brinjal (bharli vaangi), baingan bharta, chawli usal, Malvani Vataana Usal and also tastes amazing with chicken and mutton curry.
Traditionally, Bajra roti is made by keeping a ball of bajra dough on a flat surface and flattening it with palms. Here, I have added a small quantity of wheat flour to the bajra flour to making the rolling of rotis easier. Also, adding hot water while kneading the dough makes rolling the rotis easier.
2 cups Pearl millet flour (Bajra Aatta)
¼ cup wheat flour (Gehu ka aatta)
Salt as per taste
- In a mixing bowl, combine bajra flour, wheat flour and salt.
- Add 1/2 a cup of hot water and mix using a spoon.
- When the mixture has cooled a little, knead it to a stiff dough.
- Make medium sized balls from the dough.
- Take a medium sized ball.
- Dust the dough ball with dry bajra flour generously and roll into a roti using the rolling pin.
- Heat a pan (tava) and cook the roti till golden brown spots appear on both the sides of the roti.
- Serve hot smeared with ghee.
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