Bajra ki Roti

August 10, 2020November 21, 2022 TimesRide 0 Comments

Bajra is the term for Pearl millet in Hindi. These gluten-free flatbreads are an excellent dietary choice for gluten intolerant individuals and for everyone else as well.

I do Jowar roti (sorghum flour flatbread) some days. Somedays it is rotis of multigrain rice. I mix all of the flours sometimes and make rotis. Since rotis are a staple in my kitchen, with different millets, I make multiple rotis. Some days, I also make Ragi Roti (from finger millet flour). Millets are grains that are nutritious. It is worth if you try to include this in your weekly diet plan.

In hot water, I still knead this bajra flour. When using hot water, the dough becomes pliable and easy to roll. Also, the rotis have a soft texture. The dough can be kneaded in warm water as well.

With bharli vangi, stuffed aubergines in peanut-coconut-sesame gravy, I serve the Bajra roti. The combo is really good.

You can also combine them with any Dal, as well. With a strong North Indian, Maharashtrian or Gujarati vegetable or legume curry such as usal or gutti vankaya kura or mixed sprouts curry recipe or ennegayi recipe, they would even taste great.

Pearl millet flour, rich in fibre, proteins and basic minerals, is a safe, gluten-free alternative to wheat.

When we knew gluten was causing the majority of our digestive problems, we switched to gluten-free grains. We were familiar with rice and quinoa as alternatives to gluten-free wheat. In India, rice is fine, but quinoa is expensive. It was not working out to use it every day. Often, for daily meals, I like to use a selection of grains. Millets are ideal! There are so many distinct kinds of millet crops right around our vicinity.

Millets in Indian households are still not very common, but there is a steady increase in understanding of the health benefits of millets.

We do not have gluten allergy, but we could feel the difference in our bodies only after few weeks of absolutely no gluten. It’s been almost a year and we never cook with wheat at home.

Cooking with Bajra Flour:

In order to ensure even cooking, Bajre ki roti needs to be cooked at a much lower heat. It took a lot of trial and error, but seeing the lovely, earthy bajra rotis coming down the pan and disappearing in the stomach is wonderful now.

Jaggery, or gud, is the best side dish for bajra roti. Smear the ghee with the hot bajra roti and eat it with some jaggery. This is an Indian village-style rustic lunch. I like to combine it with some homemade raita yoghurt or a simple recipe made with kadhi. Enjoy!

Preparation Time: 10 mins

Cooking Time: 20 mins

Serves: 2

Pearl millet flour / Bajra Aata: 2 cups
Salt: ½ teaspoon
Water: ~ 1 Cup (Hot Water)
Wheat flour: (only for dusting while rolling)

In a large bowl take Bajra atta (2 cups), Salt (½ tsp) and mix well
Add hot Water (½ Cup) and knead to a soft dough
Add water as required and knead the dough well. Knead for approx. 10 mins
Make small ball sized portions
Now dust one with the wheat flour and pat gently using hand or rolling pin to a round shape. You can also use a rolling pin to roll as we do it for roti
Make a desired size thin roti (not too thin like roti). If the dough breaks while rolling, it means it needs little more kneading.
Now dust off the excess flour and put it over hot tawa to cook
Take handful of water in your hand and spread water over the roti top surface removing the excess dough
Now wait until the water evaporates and then flip it to the other side, press gently using a roti presser or a cloth and cook all the sides
That’s it! Serve your bajra roti along with jaggery or curry of your choice. It goes very well with baingan ka bharta. Enjoy!