Bajra or Pearl millet although is grown only in certain parts of Rajasthan, the Bajra rotis are enjoyed throughout the state. The rotis are cooked over cow dung cakes in the villages which is the authentic way of preparing them because that gives a smoky flavour to the Bajra rotis.
If you are looking for a gluten-free option, try replacing your regular whole wheat flour and only knead Bajra flour alone to make Bajre ki roti. It is extremely nutritious and is a complete meal when combined with dal. If you are a vegetarian we recommend you must include Bajra in your diet.
2 cups Bajra flour
1/4 cup whole wheat flour
Salt to taste
Whole wheat flour for rolling
Combine Bajra flour, whole wheat flour and salt in a deep bowl and knead into a soft dough using about 3/4 cup of warm water.
Divide the dough into equal portions
Roll out a portion of the into a thick roti using some whole wheat flour for rolling.
Heat a Tawa, place the roti over it and cook for a few seconds on a low flame.
Turn over the roti and cook the other side for a few more seconds.
Lift the roti and roast over an open flame till brown spots appear on both sides.
Smear as much ghee as you like.
Manages diabetes: Bajre ki roti is good for diabetics. Bajra is high in fibre and gets digested slowly hence reducing the spike in glucose levels.
Promotes good gut health: The insoluble fibre content in Bajra acts as a prebiotic that keeps digestive issues like constipation at bay.
Keeps the heart healthy: Rich in omega-3 fats, magnesium, potassium, fibre, and other nutrients that help lower blood pressure and any risk of any heart attack or stroke.
Gluten-free: For people who are allergic to gluten or follow a gluten-free diet, Bajra is an amazing alternative to regular wheat flour.
Can protect against certain cancers: The phytochemicals and polyphenols present in Bajra have shown to be anti-carcinogenic and antitumor in nature hence protecting you against certain cancers.
History of Bajra Production:
The history of food, especially in the Indian context, is incomplete without giving due importance to millets. We at Manvar, our desert camp in Jodhpur realised that some of the most beautiful practices have been left behind and are believe that moving forward we’ll need to reclaim some of these values.
In India, millets have been mentioned in some of the oldest Yajurveda texts, thus indicating that millet consumption was very common, pre-dating to the Indian Bronze Age (4,500BC). Even 50 years ago millets like Bajra and Jowar were the major crops grown in India. From a staple, millets are now looked down upon as “coarse grains” – something that their village ancestors may have lived on, but have been left behind and exchanged for a more “refined” diet.
Before Green Revolution, millets made up around 40 per cent of all cultivated grains. However, since the revolution, the production of rice has increased doubly and wheat production has tripled.
Bajre ki Roti can be had with Ker Sangri which is an authentic Rajasthani delicacy along with Garlic Chutney. There are multiple dishes that are local to the Thar region which you can try at Manvar, our desert camp in Jodhpur like Dal Bati Churma, Gatte ki sabzi, etc. If you want to learn about more specialities of Rajasthan, you can visit our blog Traditional Recipes of Rajasthan.
At Manvar, our desert camp in Jodhpur, we offer you authentic Rajasthani cuisine and each item is sourced sustainably and locally and cooked by local staff for authentic taste.