Bajra Atta (Pearl Millet Flour) is particularly healthy for those with gluten intolerance. It was considered a poor man's diet, commonly found in rural homes. But it is now very graciously been incorporated in our everyday diet for its health benefits.
It can be prepared plain or with spices and condiments added to it. Today I made it in a fusion style by adding chopped Bok Choy greens along with other ingredients. It can be relished with either chutney, pickles or any side dish.
- 1 cup Bajra Flour (pearl millet)
- salt to taste
- 1 cup loosely packed Bok Choy (only the greens), chopped
- 1/4 tsp. turmeric powder
- 1 small onion, chopped
- 1 tsp. ginger, grated
- 1 tsp. cumin seeds
- 1/2 garam masala powder
- 1-2 green chilies, chopped
- pinch of asafoetida
- oil to shallow fry
In a bowl, combine all the above mentioned ingredients, except oil. Add warm water little at a time and knead into a dough. Keep aside for 10-15 minutes.
Divide into 3 equal portions. Take one portion and spread directly on a greased tawa / griddle with your fingers.
Keep a bowl of water alongside to dip your fingers in it in order to spread evenly and as thin as possible into a round circle.
Make a few holes on it and fry on a low flame by drizzling oil in the holes and around the edges.
Fry till golden brown on one side before flipping it over on the other side. when one is done, simply place the back side of the tawa under running water for a few seconds to cool down and proceed as usual to make the next one.
Serve them hot with pickles, chutney or any side dish.
Here are some simple and delicious Bajra roti (Pearl Millet Flat Breads). They are particularly healthy for those with gluten intolerance. To make them more appetizing, I added onion, ginger, green chilies, coriander leaves and other dry spices. Relish them hot with any side dish, chutney, yoghurt, pickles or butter. So check out the step by step pictorial recipe to prepare it.
- 1 cup Bajra flour (to make 2 rotis)
- salt to taste
- 1 onion, chopped finely
- 1-2 green chilies, chopped
- 1/2 tsp. ginger, grated
- 2 tbsp. coriander leaves, chopped
- 1/2 tsp. garam masala powder
- 1/2 tsp. red chili powder
- oil to shallow fry
In a bowl, mix all the ingredients, except oil. Knead into a dough by adding hot water. Cover and keep aside for 15-20 minutes.
Divide into 2 equal portions. Take each portion and with the help of your fore fingers spread into a circle. Keep wetting your fingers while working on the dough.
Make few holes on it and fry on a medium flame till one side is done. Drizzle some oil in the holes and around the edges.
Flip it over after one side is done and cook the other side too. Transfer to a serving plate. To do the next roti, keep the backside of the tawa under running water for a few seconds to cool down.
Grease the tawa again and make the next roti in the similar way. Serve them hot with pickles, chutney, butter, yoghurt or any side dish.
Mix all the ingredients, except oil.
Knead into a dough with some hot water. Keep aside for a while.
Form a circle directly on a greased tawa with your fore fingers & cook
on a medium flame till one side is done.
Cook the other side too.
Place the hot tawa under a running water for a few seconds to cool down.
Serve hot with any side dish, yoghurt, pickles, chutney or butter.
