14 May, 2018
Bajra Aur Gur Ki Roti| Pearl Millet and Jaggery Flatbread
Bajra aur Gur ki Roti (Pearl Millet and Jaggery Flatbread) is a great way for diabetic or even weight-watchers to enjoy sweets.
Pearl Millet (Bajra) is rich in protein, fibre, phosphorous, magnesium and iron and hence has many health benefits. Bajra is also rich in essential amino acids and vitamins.
The reasons you should include bajra in your diet is
- As pearl millet has high fibre, content it digests slowly and hence glucose is released slowly. This will help in maintaining a healthy blood sugar levels for a long period.
- Since the fibre content is high and this curbs hunger for a long span of time.
- The insoluble fibre that bajra is rich in aids digestion. This reduces secretion of bile acids and lowers the risk of gallstone formation.
- Bajra contains called phytic acid that is believed to increase cholesterol metabolism this stabilises the level of cholesterol in the body.
- Consumption of Bajra reduces the risk of cancer.
But as in all cases, moderation is the rule consume bajra in moderation and avoid it in summer.
The other bajra recipes I have tried in the past are
The different names of Bajra
I have copied this recipe from here.
Bajra Aur Gur Ki Roti
- Serves:4 roti
- Preparation time: 5 minutes
- Cook Time: 10 minutes
- Passive time: 10 minutes
- 3/4 cup bajra/pearl millet
- 1/2 cup jaggery or gur
- 1/2 cup water
- Warm the water and add the jaggery to it. Set aside for the jaggery to dissolve. In case, you are in a hurry crush the jaggery and then add to the water.
- Once the jaggery has dissolved and you have crushed out any lumps add the bajra dough (I used 1/2 cup first the added 1/4 cup more) and knead to make a dough. Take care it is not sticky add more flour if you need to.
- Since the flour is gluten-free, you will not be able to get the wheat dough kind of consistency. It will break and crack but still knead it to get a smooth dough. Use oil or ghee to help.
- Make small balls out of the dough.
- Grease your hands with ghee or oil and then flatten the dough with your hands to about 1/2 inch thickness.
- Heat a tava/skillet transfer the roti gently to the tava and cook on a very slow flame using ghee or oil.
- Flip and cook again use ghee/oil and cook on both sides until crisp and nicely caramelized.
- Brush some more ghee on top if you like.
- Thicker roti will mean longer cook time but thinner rotis are very difficult to handle and they break up from the board to tawa journey.