Bajre Ki Roti

December 18, 2022

Bajre Ki Roti

Bajra is a traditional Hindi name for the Pennisetum glaucum crop — also known as pearl millet.The grain is primarily grown in Africa and India, where it’s a major source of nutrition. However, it’s also grown and consumed in many other places around the world.

Like most millets, bajra is a nutrient-dense source of protein, carbs, vitamins, minerals, and beneficial plant chemicals.

If you’re trying to lose weight, adding whole grain foods with a low calorie density like bajra to your diet may be beneficial.

Overall, most types of millet are considered to be a good grain choice for people with diabetes.Foods that are high in fiber, especially cereal fibers like bajra, have also been associated with improved outcomes in the management of type 2 diabetes and other chronic diseases .

What’s more, millet has a lower glycemic index (GI) than some refined grain products like white rice and white bread. Plus, some emerging research in animals and humans has found that millet proteins may contribute to improved blood sugar levels.

So, my dinner was all rustic style Bajra roti, rustic style chunky aalu baingan bharta, whole masoor dal and Amle ka achar! Gur, ghee and gond ka laddu were mandatory additions.

For the first time I made Bajre ki roti totally with palms, no use of rolling pin and those were so thin too! Secret? Kneaded the dough with boiling water and smeared my palm and fingers in water, then took an aluminum foil and took the dough ball and spread the ball in round shape with the help of wet fingures and on hot tawa, carefully placed the roti upside down. After 3-4 minutes, slowly removed the foil and made roti as we usually make regular rotis. 1 cup bajra flour: half cup boiling water, mix with the help of spoon first, then after a couple of minutes, knead with your hands.

Roasted baingan aalu bharta was amazing! Partially roasted the eggplant on gas stove, then roasted in oven with 1 large potato.

Roughly mashed the potato with skin left here and there, then made bharta as we make punjabi bharta. Roughly cut coriander leaves and stem add a ton of flavors and potato absorbs all the water which eggplant continues to release even after cooking and thus the texture of this bharta is so good and taste amazing!

Masoor ki dal was cooked with 1 finely chopped onion, 2 garlic cloves chopped, ginger chopped, 1 small tomato chopped and salt, 1/2 tsp. red chilli powder, 1 tsp. coriander powder, hing, 1 tsp. desi ghee and 1 tsp. kashmiri chilli powder. After 3 whistles, opend the lid and added 1 tsp. garam masala powder and cooked on slow flame till well done. Gave a tadka of ghee, whole red chilli and kashmiri mirch powder. Simplest and easiest version of whole masoor dal!